I mean really. Can you go wrong with french toast? It has to be one of the most delicious breakfast options in my opinion. So naturally, with it being pumpkin season, I figured this Pumpkin Spice French Toast (Gluten Free), would be a fabulous recipe.
But, french toast wouldn’t be french toast without a really good bread. If you’ve been eating gluten free for a while like I have, you might notice that the choices in gluten free bread vary drastically.
I was given the opportunity to try Dempster’s Gluten Zero Bread before it hit stores in Canada. Its now available at almost all major grocery stores in Western Canada. If you’re looking for a gluten-free bread that is soft and light and mimics regular bread, this is definitely it. Which I think its perfect for french toast. If your bread it too dense, it won’t cook through and will be really wet.
I used the whole grain vs. white version, as I wanted the extra nutrition and fiber. The more fiber, the better…in my opinion. This bread is made with whole grain brown rice flour, whole grain sorghum flour, psyllium, chia, flax and millet! For more neat recipe ideas for this new bread, it would be a great idea to check out Dempster’s Facebook Page. They’ve got other bloggers and customers posting some great recipes!
If you haven’t noticed, gluten-free bread slices are always smaller than average, so same goes with this Dempster’s Gluten Zero. But there is a benefit. I could fit 4 slices of french toast at a time in my big skillet!
I put a light drizzle of real maple syrup on my french toast, but if you’re really watching your sugar intake, sugar-free maple syrup would be great too! Its also delicious with no syrup at all!
The whole family gobbled it up, and I have a couple slices leftover. I hope no one eats it before I have a chance to have it for breakfast tomorrow!
- 8-10 slices gluten-free bread (I used Dempster's Gluten Zero Whole Grain Bread)
- ½ cup pumpkin puree (I used canned pumpkin)
- 2 eggs
- 2 egg whites (1/4 cup carton egg whites)
- 1 Tbsp coconut palm sugar (or sucanat or another raw brown sugar)
- 1 tsp vanilla
- 1½ tsp pumpkin pie spice (or ¼ tsp each of cinnamon, cloves, ginger, allspice, nutmeg)
- ½ cup milk (I used unsweetened almond milk)
- 20 drops vanilla stevia (I used NuNaturals vanilla stevia)
- In a shallow bowl, whisk together all ingredients aside from the bread.
- Heat a large skillet or electric griddle over medium/high heat. Spray lightly with oil.
- Immerse the bread in the pumpkin mixture, and place in skillet. Cook for 2-3 minutes on each side until golden brown.
- Store leftovers in a sealed container in the fridge.