Description
A cozy and comforting fall-inspired breakfast, this Pumpkin French Toast is made with just six simple ingredients. It’s dairy-free, egg-free, and can be made gluten-free—crispy on the outside and tender on the inside, making it a perfect seasonal treat.
Ingredients
6 slices of bread (gluten-free or regular)
3/4 cup unsweetened almond milk (or any milk of choice)
1/4 cup canned pumpkin purée
1 tsp vanilla extract
1 tsp pumpkin pie spice
1 tbsp maple syrup (plus more for serving)
Instructions
- In a shallow bowl, whisk together the almond milk, pumpkin purée, vanilla extract, pumpkin pie spice, and maple syrup until smooth.
- Heat a nonstick skillet or griddle over medium heat and lightly grease with cooking spray or vegan butter.
- Dip each slice of bread into the pumpkin mixture, allowing it to soak for a few seconds on each side.
- Place the soaked slices onto the hot skillet and cook for 2–3 minutes per side, until golden brown and slightly crisp.
- Serve warm, drizzled with maple syrup and optional toppings like cinnamon, fruit, or dairy-free whipped cream.
Notes
Use slightly stale or firm bread to avoid soggy French toast.
To reheat, toast or warm in a skillet; avoid microwaving to retain crispiness.
The batter can be prepared the night before for quicker mornings.
Thicker breads like brioche or sourdough give the best texture.
Freeze cooked slices between parchment paper and reheat in toaster or oven.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan-Fried
- Cuisine: American
Nutrition
- Serving Size: 2 slices
- Calories: 180
- Sugar: 6g
- Sodium: 170mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
