Baked Pumpkin French Toast (egg free)

I know I just posted Pumpkin Cornbread yesterday, but might as well get all these pumpkin recipes out of the way!  Because it's time to start movin' on to apples, poms, gingerbread, and all sorts of holiday goodies.  Let the getting fat good times roll!  Seriously, I love Christmas.  LOVE.  I use to have a hard and fast rule about no Christmas until the day after Thanksgiving.  This year however....I've already downloaded a Christmas ringtone on my phone.  Time just goes by too fast people.  Gotta start early.  Shopping however, that's a different story.  I haven't even begun.  *insert panic attack*

Back to pumpkin - I saw this recipe for Vegan Baked Pumpkin French Toast (yes, on Pinterest) and knew I wanted to give it a try.  Even though I'm not vegan, or vegetarian for that matter, nor am I allergic to eggs like my son - I still wanted to try this.  I knew Mr. Three wouldn't eat it, b/c he's going through that phase of "I won't eat anything but chicken nuggets, spaghetti O's, a few cereals, and cheese."  He won't even TRY anything he doesn't immediately recognize as familiar.  Hence, this french toast was out of the question.  I mean, it's brown, and in cubes.  NOT the correct brown or cube like the magnificent chicken nugget.  Therefore, not Mr. Three approved.  Okay.  More for me.

Baked Pumpkin French Toast 

slightly adapted from Edible Perspective

3 cups cubed day old bread (I used the rest of my Pumpkin Yeast Bread)

2 flax "eggs" (2 T. milled flax seed + 6 T. warm water - let sit for 10 mins)

3 T. pumpkin puree

2 T. almond milk (I used skim)

1 T. sucanat (cane or brown sugar) *I used brown sugar

1 t. cinnamon

1/2 t. vanilla

1/4 t. ground ginger

pinch of allspice/nutmeg/cloves/salt

chopped pecans (optional)

• Preheat oven to 350 F.  
• After flax "eggs" are ready, whisk in all other ingredients in a large bowl.  
• Add bread cubes and stir to coat.  
• Spray ramekins or bread loaf pan (I used a small casserole dish) with cooking spray.  Also spray 1 side of foil that will cover the pan.  
• Add bread cubes to prepared pan, letting excess batter drip off.  Add pecans if desired.  
• Cover with greased foil and bake for 25 mins.  Uncover and bake an additional 5 mins.  
• Top with your choice of toppings.  (See original recipe for ideas.)  I just added sugar free syrup to mine, but blueberries would be awesome too.

This makes 2 servings and I thought it was very good!  Maybe one day soon Mr. Three will venture outside the chicken nugget and cold cereal realm.  It would also be awesome if he outgrew this egg allergy soon.  But until then, I will keep looking for delicious egg free alternatives.  That, apparently, I will eat by myself.

I'm linking up today with Blue Cricket Design, At Home with Haley, This Chick Cooks, Ginger Snap Crafts, Eat at Home, Newlyweds