For Week 2 of our pumpkin fest, I have a recipe to start your day off in a pumpkiny-way! Do not be thrown by the tofu option below – the original blogger is vegan. I did a little online research to ensure my conversions. Four eggs can replace the tofu if you’re not that adventurous!
Pumpkin Baked French Toast http://chocolatecoveredkatie.com/2012/11/04/pumpkin-baked-french-toast/
In a very large bowl, combine first 5 ingredients and stir well. In another bowl, mix the last four ingredients (blend if using tofu). Grease an 8×8-in baking pan, and pour dry ingredients into pan. Cover evenly with the wet mixture, then cover the entire dish with a lid or saran wrap and refrigerate overnight. The next morning, preheat oven to 400 F and cook 30 minutes. Top with sugar-free syrup if you'd like. Makes 4 carb servings each with a half protein if you use eggs. Serve with an egg or a protein shake to round out your breakfast!
Feast on pumpkin, feast in the morning, and as always…FEAST ON!!!
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