Cooked Toast Pumpkin Coffee Cake: This is what you need for 10 servings

Cooked Toast Pumpkin Coffee Cake

This delicious and healthy-trap, the recipe is my rebuttal to the Pumpkin Spice Latte. Is part french toast, Coffee Cake streusel part, and part of the pumpkin flan.

Although this may initially sound like a strange combination - works wonderfully!

Enjoy a gourmet kitchen slice of autumn…this can even better taste of pumpkin pie!

This is what you need for 10 servings:

• 1 tablespoon of coconut oil.
• 5 slices of sprouted grain bread
• 4 omega 3 eggs
• 2 egg whites
• 1/2 cup organic pumpkin puree
• 1/3 cup coconut crystals
• 1 teaspoon vanilla extract

For the Streusel Topping:

• 1/2 cup flour, almonds
• 1/4 cup coconut crystals
• Pumpkin Pie 1 teaspoon of salt
• 1/4 teaspoon salt
• 2 tablespoons of coconut oil.


1. Melt the coconut oil in a furnace of 8-inch-friendly the frying pan. Cover all the bread, including the sides. Remove from the heat.
2. Cut the sprouted grain bread diagonally. Place the slices of bread, cut at the bottom, and the point up in the tray.
3. In a medium bowl, combine eggs, egg whites, pumpkin puree, crystals of coconut and vanilla extract. Mix well. Pour the mixture on the slices of bread, the coating on each side of each sector. The pan will be almost filled with the mixture of pumpkin.
4. Cover the pan with plastic wrap and refrigerate for 30 minutes to overnight.
5. Preheat oven to 350 degrees F.
6. Combine the Streusel Topping ingredients in a small bowl. Remove the pan from the refrigerator and crumble the streusel topping on the bread slices soaked.
7. Bake for 25 to 30 minutes, until the flan, has established and the tops of the bread slices are toasted. Leave to cool for 15 minutes. Court and enjoy!

10 servings
Nutritional analysis: A serving is 140 calories, 9g Fat, 95mg sodium, 10g of carbohydrates, fiber, 1G and 5g of protein