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!
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!!!!!).