Paleo Pumpkin French Toast with Blueberry Compote - GF/DF/Paleo

If you want something delicious to wake up to on Christmas morning, look no further! Prep everything the night before, pop it in the oven in the morning, and breakfast is ready! I make this using my Paleo Blender Bread, but you can substitute the bread for your favorite store-bought bread or homemade sourdough loaf.

Ingredients:

- 1 loaf Paleo bread, or your favorite store-bought bread
- 8 eggs
- 1 can pumpkin purée
- 1 cup almond milk
- 2/3 cup maple syrup
- 2 tsp. vanilla
- 1.5 tsp. cinnamon
- 1/4 tsp. salt
Compote:
- 2 tbsp. ghee
- 1 cup blueberries
- 1 tsp. arrowroot powder
- 1 tsp. lemon juice
- 1/2 tsp. cinnamon
- pinch salt
- 2 tbsp. maple syrup

Directions:

The night before:
1. Grease a 9x13 baking dish and arrange bread slices on the bottom.
2. In a large bowl, whisk together eggs, pumpkin purée, almond milk, maple syrup, vanilla, cinnamon, and salt.
3. Pour mixture over the bread and flip each slice so that they get well-coated.
4. Cover and refrigerate overnight.

In the morning:
1. Preheat oven to 375F.
2. Remove cover and bake French toast for 30-35 minutes.
3. Meanwhile, make the compote.***
4. Add ghee to a saucepan and melt.
5. Toss berries with arrowroot powder in a small bowl and then add to the saucepan.
6. Add lemon juice, cinnamon, salt, and maple syrup, and stir.
7. Cover and cook on low, stirring regularly, for about 10 minutes, until it’s a thick sauce.
8. Serve warm over French toast.
*** you can make the compote ahead of time, refrigerate, and reheat, if desired.