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.
Author: Jeanine Donofrio
Recipe type: Breakfast
8 slices day-old ciabatta or sourdough bread, sliced ¾-inch thick
In a medium bowl, whisk together the almond milk, pumpkin puree, maple syrup, cinnamon, nutmeg, and salt.
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.
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/