Irresistibly Cozy Pumpkin French Toast for Fall Mornings

Enjoy a delightful twist on a classic with this Vegan Pumpkin French Toast, perfect for chilly mornings and accommodating various dietary needs.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 slices

Course: Breakfast

Cuisine: Vegan

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Toast

4 slices day-old ciabatta or sourdough bread Use thick slices for best texture.
1 cup almond milk Can substitute with any non-dairy milk.
1/2 cup pumpkin puree Ensure it's plain and unsweetened.
2 tablespoons maple syrup Opt for pure maple syrup.
1 teaspoon cinnamon Adjust to taste.
a pinch nutmeg Optional, for extra kick.
a sprinkle sea salt Kosher salt is a great substitute.
1 tablespoon coconut oil Or a neutral oil.

For Toppings

to taste additional maple syrup For drizzling.
1/4 cup chopped nuts or seeds Almonds or walnuts work well.
1/2 cup fresh berries For garnish.

Equipment

Non-stick skillet
Bowls
Platter or baking dish

Method

Step-by-Step Instructions for Vegan Pumpkin French Toast

In a medium bowl, whisk together almond milk, pumpkin puree, maple syrup, cinnamon, nutmeg, and sea salt until smooth.
Coat the thick bread slices with the pumpkin mixture, letting them soak.
Heat a non-stick skillet over medium heat and add coconut oil.
Cook the coated bread slices for about 2-3 minutes on each side until golden brown.
Serve warm, drizzled with additional maple syrup and topped with nuts, berries, or powdered sugar.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 5gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gSodium: 150mgPotassium: 200mgFiber: 3gSugar: 10gVitamin A: 5000IUVitamin C: 2mgCalcium: 200mgIron: 1mg

Notes

Ensure the bread is truly day-old for the best texture. Adjust heat during cooking to achieve the desired crispness.

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