Pumpkin French Toast (Vegan) – a delicious recipe with pumpkin puree, almond milk, cornstarch, cinnamon, ground ginger, ground cloves. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Mix together all ingredients except for the bread. Spread out baguette slices on a rimmed baking pan in a single layer. Pour on pumpkin mixture and flip to coat. Let sit for 20 minutes, then flip over and soak for 10 minutes more.
2
Preheat a large non-stick skillet over medium heat. Spray with cooking oil, or drizzle a little into the pan, and cook about half of the soaked breads at a time for 5 to 7 minutes on one side and about 3 minutes on the other. They should be golden to medium brown and flecked with darker spots. Keep warm on a plate covered with tin foil while you cook the second batch.
3
If not serving immediately, cover and place in a 200u00b0F oven for up to an hour. Serve with maple syrup and margarine, of course.
561
kcal
Calories
45
g
Fat
29
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup pumpkin puree (fresh or canned), 1 1/2 cups almond milk (or your favorite non-dairy milk), 2 tablespoons cornstarch, 2 teaspoons cinnamon, and more.
Yes, Pumpkin French Toast (Vegan) falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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