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.
- 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
- 1/2 cup roughly chopped walnuts
- 1 cup unsweetened coconut
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.
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.