Almost everyone loves to include pumpkin in many recipes during the fall—and I’m no exception. But I like to make sure my recipe is as healthy as possible by including health-supporting ingredients that are also big on flavor. So, I created this incredible Chai Pumpkin French Toast Casserole for breakfast—and it was delicious!
Rich, filling, and guilt-free, it’s one of those recipes that you will turn to again and again. Plus, it can be made the night before, meaning there’s minimal prep in the morning. All you have to do it get up and pop it in the oven! But aside from being easy for busy mornings, what makes this Chai Pumpkin French Toast Casserole healthy? Keep reading to learn more about the ingredients!
First, my Chai Pumpkin French Toast Casserole features the obvious star: pumpkin. As you may recall, pumpkin is a great source of the antioxidant beta-carotene, which your body converts into vitamin A. And vitamin A has been shown to support immunity, eye health, and even memory.
Additionally, this pumpkin French toast casserole recipe contains coconut sugar in place of inflammatory table sugar, meaning you’re able to enjoy the sweetness without the unwanted effects to your waistline and blood sugar levels!
Finally, another key ingredient in this recipe is that it calls for a tablespoon of cinnamon. Known to support your health in many ways, cinnamon was found to help lower fasting blood glucose levels by up to 29 percent and even improve insulin sensitivity! Plus, it naturally contains anti-inflammatory properties and supports healthy blood pressure levels.
Just remember to purchase Ceylon cinnamon for the most benefit, which offers more benefits than the more common cassia cinnamon.
To make my Chai Pumpkin French Toast Casserole, heat coconut milk over the stove until steaming and then steep two bags of chai tea for about 5 minutes. Next, combine pumpkin puree, vanilla extract, coconut sugar, arrowroot powder, cinnamon, cardamom, and salt in a bowl.
Once the mixture is smooth, use it to coat the bread. Then, transfer your bread to a greased baking dish and top with pecans. Let it set for 10 minutes and then bake at 350 degrees F for about 50 minutes.
I like to serve my pumpkin French toast casserole with agave syrup, but maple syrup tastes amazing, too! And there you have it—the most amazing Chai Pumpkin French Toast Casserole recipe you’ll ever make!
Serves: 8
Time: 50 minutes
2 cups unsweetened coconut milk
2 bags chai tea (decaffeinated, if desired)
⅓ cup unsweetened pumpkin puree
2 teaspoon vanilla extract
¼ cup coconut sugar
1 tablespoon arrowroot powder
1 tablespoon ground cinnamon
1 teaspoon ground cardamom
¼ teaspoon sea salt
1 pound sprouted whole grain bread, cubed (gluten-free)
½ cup pecans, roughly chopped
Topping: maple syrup or agave (optional)
1. Preheat the oven to 350 degrees F. In a pot over medium heat, warm the coconut milk until steaming. Remove from the heat and add the bags of chai tea. Steep for 5 minutes, then remove and discard the tea bags.
2. In an extra-large mixing bowl, combine the infused coconut milk, pumpkin puree, vanilla extract, coconut sugar, arrowroot powder, cinnamon, cardamom, and salt. Whisk until smooth.
3. Add the bread to the pumpkin mixture and toss to coat. Transfer to a lightly greased baking dish and spread into an even layer. Sprinkle with the pecans. Set aside for 10 minutes.
4. Transfer the baking dish to the oven and bake for 45 to 50 minutes, or until golden.
5. Serve warm. Top with maple syrup or agave, if desired.
Tip: Prep this the night before. Store covered in the refrigerator until ready to bake.