Pumpkin Almond Butter Stuffed French Toast
Pumpkin Almond Butter Stuffed French Toast
YOU NEED
- Gluten-Free or Paleo bread – 12 slices
- 5 eggs
- 1/2 cup almond milk
- 1 tsp cinnamon
- 2 tsp pumpkin pie spice
- vanilla – 1 tsp extract or 1 bean, scraped
- 1/2 cup pumpkin puree
- Julie’s Real Cinnamon Vanilla Bean Almond Butter
- Julie’s Real Cinnamon Vanilla Bean Grain-Free Granola
Directions:
- Heat non-stick skillet over medium heat.
- For filling, combine 1 cup Cinnamon Vanilla Bean Almond Butter, 1/2 cup pumpkin puree and 1 tsp pumpkin pie spice, then set aside.
- Whisk eggs, almond milk, vanilla, 1 tsp cinnamon and 1 tsp pumpkin pie spice in a bowl.
- Build stuffed french toast by spreading 2 tbsp pumpkin almond butter filling on 1 slice of bread and top with another slice of bread. Coat in egg mixture on one side, then flip and coat on the other side.
- Cook in non-stick skillet over medium heat until golden brown on both sides. Repeat.
- Top with sautéed bananas, Cinnamon Vanilla Bean Almond Butter, maple syrup and Julie’s Real Cinnamon Vanilla Bean Grain-Free Granola for the perfect breakfast treat!
Prep Time: 30 minutes
Serves: 3-4
