Pumpkin & Coconut Breakfast Bake

Pumpkin & Coconut Breakfast Bake

You will never guess how good these are together!!!! Pumpkin & Coconut = one delicious combination! It can even be made the night before and baked in the morning.

12

Servings

1 hour

Total time

Your Total Price
Total original price
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Main Ingredients

  • 1 loaf whole wheat french bread (cubed)
  • 1 (15 ounce) can pumpkin puree
  • 8 eggs
  • 2 cups coconut milk
  • 2-3 teaspoons pumpkin spice
  • 2/3 cup pure maple syrup (divided)
  • 1/4 teaspoon kosher salt

For top

  • 1/2 cup roughly chopped walnuts
  • 1 cup unsweetened coconut

Cooking Instructions

Step 1

Spray a 9x13-inch baking dish with cooking spray, and place the bread cubes into the dish. In a bowl, whisk together the pumpkin puree, eggs, coconut milk, pumpkin pie spice, 1/3 cup maple syrup, & salt. Pour the pumpkin mixture over the bread cubes. Cover the dish with plastic wrap, and refrigerate overnight.

Step 2

In the morning, remove wrap and bake at 350º for about 45 minutes. During the last 5 minutes of baking, mix the last 1/3 cup maple syrup with walnuts and coconut on top, and sprinkle mixture on top. 

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.