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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