Pumpkin French Toast


I’m already having a ball pretending it is Fall. (And by no means did I intend to make that rhyme, I swear.) This past week has been filled with pumpkin spice frappucinos, smoothies, turkey and sage crepes with cranberry sauce, butternut squash crepes topped with maple syrup and vanilla bean ice cream for dessert. And pumpkin french toast, of course, thanks to handy dandy Vegan Brunch!

Now I have to be honest and say that this probably isn’t the best french toast I’ve ever had. But don’t take my word for it — it might have had something to do with the fact that I prepared and refrigerated the mixture ahead of time so I could whip it up before school one morning. The consistency was a lot thicker and probably didn’t soak up into the bread as well as it should have. My fault. I’ll definitely try this over again (minus the refrigeration). Not bad at all for being dairy-free! It’s really very simple. All you need is some canned pumpkin and a semi-stale loaf of sourdough bread (assuming you have the rest of the pantry staples)! They’re delicious with some yogurt or cottage cheese on top, fresh raspberries and some powdered sugar, and a little pumpkin butter (if you have it!) on the side. Yeah, pumpkin butter! Now all I need is some Trader Joe’s pumpkin beer and I’m good to go…

Pumpkin French Toast from Vegan Brunch
1 cup pureed pumpkin 1 1/2 cups soy milk 2 tablespoons cornstarch 2 teaspoons cinnamon 1 1/2 teaspoons ground ginger 1/2 teaspoon ground cloves 1 teaspoon pure vanilla extract
8 slices semi-stale (ie. 3 days old) sourdough sliced in 1-in-thick pieces cooking spray/oil for the pan
1. Mix together pumpkin, milk, cornstarch, spices, and vanilla. 2. Spread out sourdough slices on a rimmed baking pan in a single layer. Pour the pumpkin mixture onto the bread and flip the slices to coat. Let sit for 10 minutes, then flip over and let soak for 10 minutes more.3. Preheat a large, nonstick skillet over medium heat. Spray with cooking oil or drizzle a little oil into the pan. Cook about half the soaked bread for 5 to 7 minutes on one side and about 3 minutes on the other. When ready, the toast should be golden to medium brown and flecked with some darker spots. Keep warm on a plate covered with tinfoil while you cook the second batch.4. If not serving immediately, cover the toast and place in a 200 degree F oven for up to an hour. Serve with suggestions stated above (PUMPKIN BUTTER!!!!!).


5 responses »

  1. love this recipe! i am definitely going to make this soon 🙂 i must get the trader joes pumpkin butter i always have seen it but never bought it…and your picture looks so delicious, love cottage cheese on pancakes or french toast, cottage cheese on anything is good lol, well maybe not everything ;)xoEliza

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