Vegan Pumpkin French Toast

November 5, 2020

Breakfast

By: Jasmine Briones 

A breakfast classic with a fall twist! This vegan pumpkin french toast is easy to make, packed with the perfect punch of spice, and our new go-to weekend brunch! It’s soy-free with a gluten-free option, and requires just 8 simple ingredients.  

pouring maple syrup on a stack of french toast with whipped cream

Who doesn’t love the sweet flavors of French Toast? Growing up, French Toast was a breakfast we enjoyed all of the time. Today, we are taking the classic brunch favorite and bringing it to the next level with the seasonal flavorings of pumpkin spice and pumpkin puree. It’s the perfect fall breakfast!

Ingredients for vegan pumpkin french toast on a wooden board

Here’s What You’ll Need:

  • Bread: Thick slices of bread are ideal for this french toast. We used Texas Toast, but sourdough bread, vegan brioche, or french bread work as well. The key to french toast is to use stale bread!
  • Plant-Based Milk: We prefer to use unsweetened oat milk, but you can use any plant-based milk. If you want to have some fun and experiment with flavor, you can even use differently flavored and sweetened plant milk.
  • Pumpkin Puree: Adds the perfect pop of pumpkin flavor to the batter. Canned pumpkin puree is a quick and convenient counterpart to fresh sugar or pie pumpkins.
  • Chickpea Flour: Chickpea flour is the perfect thickener for the french toast batter and acts as our vegan egg mixture in this recipe. It’s high in fiber and protein and is also a good source of iron.
  • Maple syrup: To sweeten up the batter. You could also use any liquid sweetener of your choice.
  • Vanilla Extract: Adds a nice depth of flavor to our french toast.
  • Spices: We opted for pumpkin pie spice (a combination of cinnamon, ginger, nutmeg, allspice, and cloves), but cinnamon alone also works well! 
  • Salt: Enhance flavors and balances out the recipe.

Equipment

a stack of french toast dusted with powdered sugar

Ideas for Toppings

  • Vegan Whipped Cream: We love to top our pumpkin french toast with CocoWhip. If you happen to be allergic to coconut or if you’re not a fan of the taste, Reddi-Wip has a dairy-free variety made with almond milk.
  • Vegan Butter: What’s french toast without a dollop of butter, right? Our go-to is Earth Balance stick butter.
  • Maple Syrup: Although the batter for this vegan pumpkin french toast has maple syrup in it, we recommend adding a healthy amount of syrup on top too.
  • Powdered Sugar: Adds a pop of additional sweetness and also makes for some extra photogenic french toast.
  • Crushed Nuts: Whether it’s walnuts, pecans, peanuts, or almonds, adding crushed nuts will add additional textures and flavors to your pumpkin french toast. If you want to add even more flavor, candy the nuts first!

Instructions

  1. Whisk all of the ingredients together (except for the bread) until smooth. You can blend it all in a high-speed blender as well. Pour the batter into a wide and shallow dish (a baking dish works well).
  2. Preheat a large pan or a griddle over medium heat and lightly grease it with coconut oil or vegan butter.
  3. Dip each slice of bread in the batter for about 20 seconds on each side, being sure to shake off any excess batter. Place the battered bread onto the heated griddle. Cook for about 3-4 minutes, or until golden brown. Flip and continue cooking the second side until golden. If you have a cooling rack, we recommend setting them on that to not get soggy. Continue until you have cooked all of the french toast.
  4. Serve with toppings of choice. Enjoy!
placing whipped cream on a stack of french toast

How to Store Leftovers

  • These will last in the refrigerator for about 5 to 7 days or in the freezer for 1 month.
  • You can reheat the french toast a few different ways. Oven method: Place the french toast in a single layer on a cookie sheet. Cover with foil and bake in a 375°F oven for about 8 to 10 minutes, or until hot. Toaster method: Pop the frozen slices into the toaster (or toaster oven) until warmed through and crisp. Microwave: Place the French toast on a plate and cover it with a damp paper towel. Heat it in increments 15 to 20 seconds until warmed through. 

Some Important Tips

  • To make this recipe gluten-free, opt for gluten-free bread.
  • It is important to use bread that is both sturdy and thick–we aim for a thickness of 3/4-1″ (slices of Texas Toast work great). 
  • Use bread that is a few days old so that it has dried out a bit. Doing this will ensure that your french toast does not get soggy or break apart!
  • If you only have fresh bread, you can dry it out in the oven at 300°F on a wire rack for about 8 minutes on each side. You can also place the bread slices on a wire rack and let them sit out overnight.
  • If the batter begins to get too thick, add 1 to 2 tablespoons of additional almond milk to thin it out as needed. 
a stack of french toast with whipped cream

Looking For More Fall-Inspired Breakfast Ideas?

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes; we love to see your photos!

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a stack of french toast with whipped cream

Vegan Pumpkin French Toast


  • Author: Jasmine @ Sweet Simple Vegan
  • Total Time: 35 minutes
  • Yield: About 12 slices
  • Diet: Vegan

Description

A breakfast classic with a fall twist! This vegan pumpkin french toast is easy to make and packed with the perfect punch of spice.


Ingredients

  • 1 1/2 cups unsweetened almond milk
  • ½ cup pumpkin puree
  • ¼ cup + 2 tablespoons chickpea flour
  • 23 tablespoons maple syrup
  • 1 1/4 teaspoon pumpkin pie spice
  • 1 teaspoon pure vanilla extract
  • ⅛ teaspoon sea salt
  • About 12 thick slices day-old/stale bread*  (will depend on the size of your bread; see notes)

Toppings, such as

Equipment


Instructions

  1. Whisk all of the ingredients together (except for the bread) until smooth. You can blend it all in a high-speed blender as well. Pour the batter into a wide and shallow dish.
  2. Preheat a large skillet or a griddle over medium heat and lightly grease it with coconut oil or vegan butter.
  3. Dip each slice of bread in the batter for about 20 seconds on each side, being sure to shake off any excess batter. Place the battered bread onto the heated griddle. Cook for about 3-4 minutes per side or until golden brown and set aside. If you have a cooling rack, we recommend setting them on that so that they do not get soggy. Continue until you have cooked all of the french toast.
  4. Serve with toppings of choice. Enjoy!

Notes

  • It is important to use bread that is both sturdy and thick–we aim for a thickness of 3/4-1″. We like to use bread that is a few days old so that it has dried out and hardened up a bit. We recommend avoiding sandwich bread. This will ensure that your french toast does not get soggy or break apart!
  • If you only have fresh bread, you can dry it out in the oven at 300°F on a wire rack for about 8 minutes each side.
  • If you are planning ahead, you can place bread pieces on a wire rack and just let the pieces sit out overnight to dry out.
  • To make this recipe gluten-free, opt for gluten-free bread.
  • If the batter begins to get too thick, add 1 to 2 tablespoons of additional almond milk to thin it out as needed. 
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Method: Stovetop

Keywords: breakfast, fall, pumpkin, french toast, bread, pumpkin pie spice

Nutrition facts label provided by Nutri Fox.

Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

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Recipe rating

  1. Ellie says:

    First time making vegan french toast! It was great. Had the perfect amount of pumpkin flavor, not overwhelming!

  2. Valerie says:

    So delicious! I did sub oat flour because I had it handy, it still turned out great! I appreciated that it wasn’t as pumpkin forward as I assumed it would be.

  3. Maribel says:

    Wow. So delish. Will be printing and keeping in my recipe book. Only had thin Cinnamon raisin bread from Aldi’s. I toasted it first and then dipped in batter. Also used more chickpea flour to make batter thicker. Came out perfect. Thank you so much ♡

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