Ingredients
- 1 loaf Simple Paleo Pumpkin Bread completely cooled
- 4 eggs
- 1/2 cup unsweetened vanilla almond milk
- 3 tbsp pure maple syrup
- 1 tsp pure vanilla extract
- 1 tsp pumpkin pie spice
- coconut oil to grease baking dish
Optional topping
- 1/4 cup raw pecans roughly chopped
- 1/4 cup raisins roughly chopped
- 1 tsp organic coconut sugar
- 1 tsp ground cinnamon
Instructions
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Make sure your loaf of pumpkin bread is cooled completely before slicing, then cut the loaf into 1-2 inch cubes. Preheat your oven to 350 degrees and arrange the cubes in a single layer on a large baking sheet.
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Toast the bread cubes in the preheated oven for 6-8 minutes until just very lightly toasted.* Remove from oven and allow to cool while you prepare the liquid mixture.
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In a large bowl or measuring cup, whisk together the eggs, almond milk, maple syrup, vanilla, and pumpkin pie spice. Generously grease a square baking dish with coconut oil and add the toasted pumpkin bread cubes.
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Slowly pour the liquid mixture over the bread cubes**, then top with the optional pecans, raisins, coconut sugar and cinnamon if desired.
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Bake in the preheated oven for 30 minutes or until the egg mixture is set and the top is golden brown.
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Serve topped with additional maple syrup if desired. Enjoy!***
Recipe Notes
*This step can be done the day before if desired. Simply store the bread cubes covered in the refrigerator.
**You can gently toss the bread in the egg mixture to make sure it's completely coated.
***Prep and cook time does not include the time is takes to make the loaf of pumpkin bread.