The other day Little Northern Bakehouse sent me some of their plant-based gluten-free breads & my first thought was literally: “what if my pecan pie bites & french toast made a baby...” & then whatdya know, this PECAN PIE FRENCH TOAST BAKE was born!
My dad loves pecan pie anytime of the year (& so do I) but especially around the holidays. Over the years I’ve learned to adapt my favorite holiday comfort foods for myself + my family by removing the gluten/dairy (to keep my PCOS symptoms at bay.) Without sacrificing any of the deliciousness, of course! So I figured combining one of our favorite pie fillings with a classic like french toast had to be a home run. & let me tell you, it was! I used Little Northern Bakehouse’s Millet & Chia bread & basically poured my pecan pie bite filling all over it! Seriously cannot wait to remake for my fam on Christmas morning!
1 loaf Little Northern Bakehouse Millet & Chia Bread
1 cup full fat coconut milk
3 tbsp coconut oil
1/4 cup + 1 tbsp coconut sugar
3 tbsp pure organic maple syrup
2 scoops marine collagen (optional - leave out to make vegan)
1/4 tsp ground cinnamon
1/4 tsp pink salt
1 flax egg (1 tbsp ground flax + 3 tbsp water)
1/3 cup chopped pecans
Preheat oven to 375 & oil a 6.5 inch cast iron skillet with some coconut oil.
Cut each slice of bread in half & line the cast iron with the halved slices, starting from the outside-in.
In a pot over medium heat, whisk together coconut milk, coconut oil, coconut sugar, maple syrup, vanilla, collagen if using, cinnamon & pink salt. Whisk constantly until mixture starts to thicken (8-10 minutes.) Remove from heat & fold in your flax egg + pecans.
Pour mixture over bread in your cast iron skillet. Making sure to let the mixture soak in between slices.
Place in the oven for 40 minutes (covering with foil for the last 10 minutes to prevent too much browning.)
Remove from oven & let cool for 10 minutes before serving. Enjoy!