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Baked Caramel Apple French Toast

Serves 8


  • 1 loaf gluten-free bread, about 14-16 ounces, torn into 1-inch pieces
  • 1 C. pumpkin puree
  • ¼ C. flax meal + ¾ c. warm water mixed together (egg substitute)
  • 1 ¾ C. favorite dairy-free milk
  • 1 T. tapioca starch
  • ¼ C. maple syrup
  • 1 t. ground cinnamon
  • 1 T. vanilla extract
Caramel Apple Topping
  • 1/3 C. allergy-friendly margarine, chilled
  • 4 (5 in a box) Enjoy Life Foods Caramel Apple Chewy Bars, quartered
  • 1/3 C. pumpkin seeds
  • 2 Medjool dates, pitted (alternatively use 3 T. packed brown sugar)
  • ¼ C. gluten-free, all-purpose flour


  1. Put the torn bread into a large bowl.
  2. In another bowl, whisk together the pumpkin puree, flax meal “egg,” dairy-free milk, tapioca starch, maple syrup, cinnamon, and vanilla extract. Pour over the bread.
  3. Using your hands, gently turn the bread to coat every piece with the pumpkin mixture. Pour into a rectangular baker or a 9×13 glass baking dish.
  4. Cover with plastic and refrigerate overnight.
  5. When ready to bake, preheat oven to 350˚F.
  6. Make the caramel apple topping by adding all the topping ingredients to the bowl of a food processor and pulsing until it is crumbly. Sprinkle over the bread mixture and then cover the dish with foil.
  7. Bake for 30 minutes. Remove the foil and bake an additional 20 minutes until cooked through.
  8. Serve with powdered sugar sprinkled on top and additional maple syrup.