Vegan Overnight Pumpkin Banana French Toast Bake

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Vegan Overnight Pumpkin Banana French Toast Bake made with sprouted bread for an easy and delicious breakfast or fall brunch recipe!3/4 cup organic pumpkin puree

  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Total Time: 45 minutes

Yield: 5-6 1x


  • 3/4 cup unsweetened non-dairy milk of choice
  • 3 flax eggs (3 tablespoons ground flax + 9 tablespoons water)
  • 1/4 cup organic pumpkin puree
  • 1 large banana, mashed
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 9 slices One Degree Organics Sprouted Bread (any variety!)
  • 1 banana, sliced
  • 1/3 cup chopped pecans


  1. In a large bowl, mix together the milk, flax eggs, pumpkin puree, mashed banana vanilla extract and cinnamon
  2. Slice the bread in cubes (about 12-16 pieces per slice)
  3. Add the bread into a large greased cast iron skillet (I used a 10 inch one but 8-12 would work too, just will change thickness)
  4. Pour the wet mixture on top to cover the bread and add in sliced banana and pecan
  5. Place the covered skillet into the fridge to soak overnight or you can bake in the oven at 350 degrees for 35-40 minutes
  6. If you leave the skillet in the fridge overnight, bake for 35-40 minutes at 350 degrees next morning and serve!


Store leftovers in the fridge for up to 5 days or freeze for a couple months 

  • Author: Rachel