Pumpkin Spice French Toast
Oh my goodness - nothing tastes more like fall than this vegan pumpkin spice french toast! If you have a sweet tooth, this one is for you! I can't even describe how amazing the flavors and texture of the warm pumpkin spice French toast, whipped cream and homemade caramel sauce go well together 🥲 Give it a go one of these weekends or Xmas morning and I promise you will NOT be disappointed! 🤤
SERVINGS: 8 slices PREP TIME: 22 min COOK TIME: 25 min
INGREDIENTS
8 slices of thick sandwich bread (slightly stale)
1 tbsp ground flax
1 c coconut milk
1/2 c Liv B's pumpkin sauce
1 pinch salt
2 tsp vanilla extract
vegan butter (~1 tbsp to coat pan each round of cooking)
TOPPINGS
vegan whipped cream
extra pumpkin sauce
banana
pumpkin pie spice
DIRECTIONS
In a medium bowl, whisk ground flax and coconut milk. Store in fridge for 5 mins.
Whisk in pumpkin sauce, salt and vanilla extract.
Transfer batter to a shallow bowl.
Turn on low heat* and coat a large pan with vegan butter.
Dip + flip bread in batter quickly like ~4 times or so until well coated, not soaked.
Shake off excess batter and cook each side until crispy and golden brown.
Add your favorite toppings. Enjoy!
NOTES
*I cooked it over medium-high heat the first couple of rounds and the French toast (and pan) burned badly. Make sure to start with low heat - you can always crank it up a bit to get it crispier.
Prevent the pan from drying up and bread sticking to it by using lower heat, swirling the butter around to get it underneath bread or adding more butter before flipping.
I used a vegan loaf and sliced it into 8 thick pieces. I refrigerated my loaf overnight to make it a bit stale.
For the pumpkin sauce recipe, I use maple syrup in place of sugar.
My favorite vegan butter is Miyoko's Creamery Organic European Style Cultured Unsalted Vegan Butter.
DID YOU MAKE THIS RECIPE?
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