Pumpkin French toast with caramelized bananas, warmed blueberries, and granola. A perfect cozy breakfast for a chilly day, made with grain-free, gluten-free, paleo bread and pumpkin purée.
In a bowl, combine the unsweetened almond milk, egg whites, pumpkin purée, nutmeg, cinnamon, and pumpkin pie spice to create a batter. Soak the bread slices in this batter. Cook the French toast in a pan or griddle until golden brown and cooked through. While the French toast cooks, sauté sliced bananas with ghee and cinnamon for a few minutes to caramelize them. Warm the blueberries. Once the French toast is ready, top it with the caramelized bananas, warmed blueberries, and granola. Serve with a side of plain yogurt for dipping and an extra dash of cinnamon.
