In large sauce pot, melt coconut oil over medium-low heat. Add brown sugar, pumpkin puree, cinnamon, nutmeg, vanilla and coconut milk and simmer 10 min. until mixture has combined and thickened slightly. Remove from heat and cool.
Lightly greast 9x11 baking ban with coconut oil. Spread 1 c of pumpkin mixture on bottom of pan. Layer in 6 pieces of bread. Add half of cranberries and half of nuts. Pour half of remaining pumpkin mixture evenly over bread. Repeat with other 6 pieces of bread sprinkle with remaining cranberries and nuts. Pour remaining pumpkin mixture over top.
Bake @ 350F convection for 40 min. or until firm. Cool 15 min. before serving.
Originally Submitted
12/5/2013
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You can add this Vegan Pumpkin Spiced Baked French Toast recipe to your own private DesktopCookbook.