This Vegan Pumpkin French Toast is perhaps the best breakfast food ever- perfect timing for the season in which every recipe must have pumpkin as an ingredient- not that it’s a bad thing! This awesome recipe comes to us from Isa at the Post Punk Kitchen, a source for a million and one delicious vegan recipes. I’ve adapted her recipe only slightly from the original.
Vegan French Toast has never seemed all that appealing- usually recipes call for lots of nutritional yeast and thickeners, but this uses wholesome pumpkin puree for a thick batter spiked with vanilla and cinnamon and nutmeg. Just in time for all your holiday brunches… or just breakfast in bed with your sweetie! Make some extra slices for quick breakfasts or snacks on the go.
Pumpkin French Toast
1 cup pureed pumpkin
1½ cups almond milk
2 Tablespoons cornstarch
2 teaspoons cinnamon
½ teaspoon nutmeg
1 teaspoon vanilla extract
1 loaf of stale bread, or a stale baguette, sliced (see note)
Vegan margarine, for cooking
- In a large bowl whisk together pumpkin, almond milk, cornstarch, spices, and vanilla.
- Dip bread sliced into pumpkin mixture, ensuring that it covers crust and edges. Layer onto a baking sheet. Let sit for 15 minutes, then flip over and soak for 10 minutes more.
- Preheat a large non-stick skillet over medium-low heat. Add a few Tablespoons vegan margarine and let melt. Add slices of bread into pan and cook about 10-15 minutes on each side- they should be golden brown with dark spots. Leave in pan over low heat if you want more firm French Toast.
- Serve immediately, or cover and place in a 200º oven for up to an hour. Serve with maple syrup, agave syrup, and vegan margarine. Enjoy any time of the day!
Note: As you can see in the photos, both baguettes and regular loaf bread works well (I used sprouted grain bread for extra wholesomeness). If your bread is not stale, you can toast or bake at a low temperature until bread is just slightly crispy. This will ensure the best texture.
Yield: 3-4 servings