Pumpkin French Toast
Total Time
25 mins
Prep Time
5 mins
Cook Time
20 mins
Rating
5 out of 5 stars
(1)
Ingredients
4 servings
- 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
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Preparation
Step 1
In a medium bowl, whisk together the almond milk, pumpkin puree, maple syrup, cinnamon, nutmeg, and salt.
Step 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.
Step 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.
Step 4
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Chef's notes
Pumpkin puree makes a great egg replacer in this recipe, creating a rich, custard-like mixture to coat the thick slices of bread.
This pumpkin French toast is totally vegan, but it's also enjoyable if you're not vegan.
