Gluten-Free Pumpkin French Toast
This pumpkin French toast is made by dipping slices of gluten-free bread into a flavorful batter composed of eggs, almond flour, coconut milk, and pumpkin puree, then pan-fried until golden brown. The final dish features a crispy exterior with a tender, custardy interior, infused with warm spices and roasted pumpkin aroma.
Equipment
- Shallow mixing bowl
- Non-stick skillet or griddle
- Spatula
- Measuring cups and spoons
- Whisk
Ingredients
- 4 slices gluten-free bread preferably slightly stale for better soaking
- 3 large eggs beaten
- 1/2 cup almond flour for binding and richness
- 3/4 cup coconut milk unsweetened
- 1/2 cup pumpkin puree fresh or canned
- 1 teaspoon ground cinnamon or pumpkin pie spice
- 1/2 teaspoon ground nutmeg optional but adds warmth
- 1/4 teaspoon salt
- 2 tablespoons coconut oil for frying
Instructions
- In a large shallow bowl, whisk together eggs, almond flour, coconut milk, pumpkin puree, cinnamon, nutmeg, and salt until smooth and well combined.
- Dip each bread slice into the batter, allowing it to soak for about 20 seconds on each side until fully coated but not falling apart.
- Heat a non-stick skillet over medium heat and add a tablespoon of coconut oil, waiting until it shimmers and starts to bubble.
- Place the soaked bread slices onto the hot skillet and cook for about 3-4 minutes, until the edges are golden brown and crispy.
- Flip the slices gently with a spatula and cook for another 3-4 minutes, until the second side is equally golden and crispy.
- Transfer the cooked pumpkin French toast to a plate and repeat the process with remaining slices, adding more coconut oil as needed.
- Serve the pumpkin French toast warm, topped with maple syrup, extra pumpkin, or a dusting of cinnamon if desired.
Notes
For a crispier exterior, you can increase the cooking time slightly or finish the slices in a hot oven for a few minutes. Make sure to use a gentle touch when flipping to keep the slices intact.