Baked Pumpkin French Toast

Welcome to Part 2 of my 3 part Paleo Pumpkin Bread series! If you remember way back to the beginning of our Whole30, Ciarra of Popular Paleo was doing the Whole30 with us, and to celebrate she kicked off the challenge with her Top 5 Whole30 recipes. SO, to conclude the Whole30 I threw this little breakfast gem together! You can find the recipe and full blog post right here. It’s delicious.

Speaking of delicious omg, I ate so much good food this weekend! I hung out with Juli of PaleOMG and Stacy LaLa. We had a girls day on Saturday and it was SO MUCH FUN! First of all I can’t stress enough how much I love Juli and Stacy. I feel like I’ve known these two for 100 years. We have the BEST time together. They are pretty much like in my Top 5 favorite people on the planet list. Seriously. So we went shopping, and had lunch, and by lunch, I mean Bloody Mary’s with some food on the side. Then we went back to the house and ate my Chocolate Molten Lava Cake with some red wine and created a profile for Stacy. Then Juli and I stuffed our faces with more food and then decided we needed more food obviously, so we went out to eat at this cute local restaurant. Our waiter had a funny curly mustache and looked like he should have been pushing illegal booze in the Prohibition era instead of serving food at a local bistro. He was very accommodating though and let me have my pork belly over spaghetti squash instead of pasta, because I told him I was one of “those people”. A picky non-gluten eater. It was such a fantastic day and I wish Juli and Stacy were my neighbors so I could see them everyday.

Baked French Toast 2

So I introduced a TON of alcohol back into my system this weekend and I decided, UGH, I don’t like it! I didn’t realize how good I felt not drinking over the last 33 days! I may or may not have had like 4 glasses of champagne at brunch on Sunday too, which, may or may not have given me a giant headache and tummy ache. I really want to reserve drinking for special occasions only and keep it out of my system as long as I can. It’s so true you guys, Whole30 changes lives! I’ve also been reintroducing dairy into my diet to see if that’s what’s causing my “Seasonal Allergies” or not. I’ve only reintroduced heavy cream in my espresso thus far because I’m scared to actually drink milk or eat cheese. Unless it’s a milkshake, because, I mean really, who’s scared of milkshakes? So I’ll keep you guys posted on that because I know you can’t continue living without knowing what’s causing my allergies. So until then why don’t you make this Paleo Pumpkin Baked French Toast for breakfast. It’s pretty much

Baked French Toast 1

Oh PS. I almost forgot! In other exciting blog news, one of my recipes was published in the Paleo Magazine Reader’s Favorites Cookbook! This book is a collection of the most popular Paleo recipes from Paleo Magazine submitted by readers and bloggers from all over. You can order it on, then cook from and cuddle with it. I was very excited about this because it’s the first time one of my recipes has been published. It gives me hope that a Paleo cookbook might possibly be in my (our) future!

12 Comments on Baked Pumpkin French Toast

  1. This Sydney Life
    November 11, 2013 at 1:36 pm (10 years ago)

    V – LM (he of the dairy allergy) is fine with raw cow juice. Which happens to be illegal in Australia. So, we have worked out he has a problem with the pasteurisation. Buffalo milk is fine. As is sheep and goat. Might assist?

    • Vanessa Barajas
      November 11, 2013 at 1:47 pm (10 years ago)

      Oh breakin’ the law TSL! Ha! Raw dairy is available here, although VERY expensive. I think it’s about $9 for 4oz. My allergies aren’t that rich. I would however love to try the alternatives. There is a sheep’s milk yogurt that I’ve had my eye on. I’m a huge fan of goat cheese so that makes me happy and I don’t seem to have issues when I eat it. I’ve never had just plain goat, sheep, or buffalo milk. Mainly because I don’t eat much food that requires milk to accompany it and if I do, I’m fine with almond milk. It’s delicious. Does LM have a taste preference between the three? I’ll start there since we both like dessert so much that obviously we have the same taste buds. Hugs.

      • This Sydney Life
        November 11, 2013 at 1:54 pm (10 years ago)

        LM prefers coconut yoghurt to any of the animal juice varieties. We have found a good goats milk kefir that he has with his breakfast (I put my foot down at making goats milk kefir from scratch!)

        We have discovered – alarmingly – that many of the yummy buffalo mozzarella that we love are cut with cow’s milk. Off the list. Bugger!

        As you know, LM has a serious sweet tooth. Coconut ice-cream just doesn’t quite have the same mouth feel. We have a local buffalo gelato producer we have discovered at our local farmers market – that’s quite fab.

        I bastardise most of my dairy recipes with coconut milk, but I am also now very proficient in making nut milks. Who’d have thunk it? X

  2. Craving4More
    November 11, 2013 at 4:56 pm (10 years ago)

    Vanessa, these photos are exquisite!

    • Vanessa Barajas
      November 12, 2013 at 9:14 am (10 years ago)

      Thanks Ashley! I really really can’t wait until I get a “real” camera. 🙂

  3. Jessica
    November 11, 2013 at 6:48 pm (10 years ago)

    Hi Vanessa!

    I suffered with allergies, which I assumed was just hayfever, for as long as I can remember, I was a “wake up in the morning and take an anti-histamine” kind of person, until I decided to cut dairy out of my system at the start of the year. I was actually trying to clear up my skin in preparation for my wedding and while my skin stayed the same, two months pased by and I realised I had not taken a hayfever tablet since going off dairy!

    I have steered clear of it as best as I can, ever since! Now if I eat cheese/milk/ice cream I can feel the familiar nasal congestion building up!

    Good luck with your dairy challenge, I hope you get the answers you are searching for!


    • Vanessa Barajas
      November 12, 2013 at 9:13 am (10 years ago)

      Thanks for sharing! It’s literally the same thing I’m dealing with and it’s great to hear it’s working for you! I haven’t had a full blown allergy attack since before my Whole30 so I definitely think it’s the dairy. Also when I drink a lot of wine or alcohol in general I will wake up the next morning in full on allergy mode. It’s weird. I have had some sneezes and sniffles here and there over the Whole30, but that could be because I genuinely have allergies to like dust or pollen or my cats. 🙂 hahaha anyway thanks again for sharing your experience!

  4. D @ The Kosher Cave Girl
    November 11, 2013 at 7:56 pm (10 years ago)

    Yum! This french toast looks so decadent and so yummy.
    I definitely hope that a cookbook is in your future. I would be first in line to buy it!

    • Vanessa Barajas
      November 12, 2013 at 9:15 am (10 years ago)

      Eek! I hope so too! Thanks for the support! 😉

  5. Susan Lawrence
    November 12, 2013 at 3:15 pm (10 years ago)

    Such a great post and beautiful recipe (as usual!)!! My daughter was visiting from the UK recently. She actually started me on this incredible journey. Her 1 year old son is using a powdered goat milk (which we ran out of while she was here!). I found it on Amazon, although it turned out it came from the UK.

  6. hacummings
    November 16, 2013 at 8:18 am (10 years ago)

    Hi! I made the French toast. Let it sit 10 minutes before cooking. Then baked it. Was I suppose to dump the residue egg mixture from the 8×8 dish? I didn’t see that in the recipe. When it came out it was puffy from the egg mixture and I had to ‘search’ for the French toast. Regardless it was amazing. Just wanted to make sure what the steps are. Thanks!

    • Vanessa Barajas
      November 16, 2013 at 9:08 am (10 years ago)

      Hmm mine didn’t come out too puffy and I didn’t dump the egg mixture before baking. You could try just egg whites next time and see if that works better. I wouldn’t dump the eggs pre-bake because I think it would dry out the bread when it baked. Also even making it on a pan the traditional way is an option!


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