Pumpkin French Toast
Prep time
Cook time
Total time
This pumpkin French toast is the ultimate fall breakfast! Pumpkin puree replaces the eggs that you'd find in traditional French toast, so this recipe is totally vegan. Use gluten-free bread to make it gluten-free.
Recipe type: Breakfast
Cuisine: American
Serves: 4
  • 8 slices day-old ciabatta or sourdough bread, sliced ¾-inch thick
  • ¾ cup almond milk
  • ½ cup pumpkin puree
  • 1 tablespoon maple syrup, plus more for serving
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon sea salt
  • coconut oil, for brushing
  • Optional toppings: toasted almonds, pecans, diced apple, powdered sugar
  1. In a medium bowl, whisk together the almond milk, pumpkin puree, maple syrup, cinnamon, nutmeg, and salt.
  2. Place the bread slices on a large platter or baking dish and drizzle with the pumpkin mixture. Use your hands to spread the mixture, coating all sides of the bread.
  3. Heat a non-stick skillet to medium heat and brush with coconut oil. Add the bread slices and cook until golden brown, about 2 minutes per side. Reduce the heat to low as needed to cook thoroughly without burning. Serve with maple syrup and desired toppings.
Recipe by Love and Lemons at https://www.loveandlemons.com/pumpkin-french-toast/