Another gluten free recipe coming your way thanks to Udi’s Gluten Free bread!

A Cozy Fall Breakfast Idea

As the temps drop and the days get shorter, I start to crave more decadent home-made breakfasts for cozy mornings at home. There’s nothing better than brewing some hot coffee, reading the paper and making brunch at home in your PJ’s on a crisp fall Sunday morning. Except maybe if this Pumpkin Spice French Toast with Mapled Pecans was on the menu.

Why Pumpkin Spice French Toast Is Perfect for Fall

When it comes to brunch foods, I’ve always been a fan of French toast because it’s easy to make, uses up leftover bread, and the flavor and topping combos are endless! With September being the month of all things Pumpkin spice, it only seemed fitting to make a Pumpkin Spice French Toast with the most decadent of toppings – mapled pecans.

A Family-Friendly Gluten Free Brunch

With most of my family eating a gluten free diet (my 101 year old grandpa has celiac disease and three other members of my family are gluten sensitive), you better believe I’ll be making these over Thanksgiving, in my PJ’s, with leftover whipped cream on top. Happy pumpkin spicing!

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GF Pumpkin Spice French Toast with Mapled Pecans
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Serves: 8 slices
 
Ingredients
Instructions
  1. Add eggs, milk, pumpkin puree, vanilla extract, maple syrup, and pumpkin pie spice to a bowl and whisk until mixed thoroughly
  2. Heat a non-stick pan or pancake griddle on medium heat, spray with ghee or coconut oil
  3. Dip a slice of Udi’s bread into the mixture, coating both sides
  4. Lay coated bread on pan or griddle and cook for about 1 minute on each side, until golden
  5. Repeat until all 8 slices are done, keeping slices warm in the oven
  6. Serve warm with butter, maple syrup and mapled pecans
Notes
Trying to cut down on sugar? Leave out the maple syrup and pecans for a sugar-free breakfast still stuffed with pumpkin spice flavor!

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Mapled Pecans
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Serves: 8 servings
 
Ingredients
  • ½ cup Pecan halves
  • ½ cup maple syrup
Instructions
  1. Add pecans and maple syrup to a medium saucepan and heat over medium-low
  2. Stir continuously, especially as maple syrup begins to bubble
  3. Continue stirring for about 5 minutes until all moisture is evaporated and maple syrup begins to crystallize on the pecans
  4. Remove from heat and spread pecans out on parchment or wax paper to cool for at least 10 minutes