Vegan Pumpkin French Toast
 
 
Pumpkin puree makes a delicious custardy based for this vegan, egg-free French toast. Use gluten-free bread to make it gluten-free.
Author:
Serves: 4
Ingredients
  • 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
Instructions
  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 tray 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/vegan-pumpkin-french-toast/