This pumpkin French toast is the ultimate fall breakfast! Pumpkin puree replaces the eggs that you’d find in traditional French toast, so this recipe is totally vegan. Use gluten-free bread to make it gluten-free menu.
Ingredients:
- 8 slices day-old ciabatta or sourdough bread, sliced ¾-inch thickสมัคร ufabet
- 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
Instructions:
- In a medium bowl, whisk together the almond milk, pumpkin puree, maple syrup, cinnamon, nutmeg, and salt.
- 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.
- 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.
For a more decadent breakfast, pile it with whipped cream or coconut whipped cream and a dusting of powdered sugar.