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Baked Pumpkin Chocolate Chip French Toast

8 Servings Recipe By

Ingredients

  • 10 individual Egg
  • 1 cup Sugar
  • 1/2 cups Maple Syrup
  • 2 teaspoons Cinnamon
  • 1 teaspoon Nutmeg
  • 1/2 teaspoons Cloves, Ground
  • 5 cups Pumpkin, Canned
  • 2 1/2 cups Coconut Milk, Unsweetened
  • 1/4 cups Chocolate Chips, Semisweet
  • 1 individual Sandwich Bread, Whole Wheat, Gluten Free

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 4.5"x3.25" piece
  • 551 Calories
  • 13g Total Fat
  • 5g Sat Fat
  • 0g Trans Fat
  • 282mg Cholesterol
  • 345mg Sodium
  • 95g Total Carb
  • 1g Fiber
  • 51g Total Sugars (Includes 41g Added Sugars)
  • 14g Protein
  • 17 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit From Jessica's Kitchen for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a bowl, mix eggs, sugar , maple syrup, cinnamon, nutmeg, cloves, pumpkin puree, and coconut milk.
  2. Beat on low for 2-3 minutes.
  3. Add in chocolate chips and stir.
  4. Place a cup of batter into bottom of baking pans.
  5. Lay slices of bread on top of batter, overlapping.
  6. Pour remaining batter on top of bread.
  7. Cover tightly with foil.
  8. Place baking pans inside larger baking pan and fill halfway up with water.
  9. Bake at 350F for 1.5 hours.
  10. Allow to cool.
  11. Divide among indicated number of freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat in microwave for 30-60 seconds until heated.

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