The Best Vegan Pumpkin French Toast
This Vegan Pumpkin French Toast is fluffy on the inside, slightly crispy on the outside, full of pumpkin flavor, drizzled with warm spiced syrup, and best of all, super easy to make!
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Halloween is coming up and this year it falls on a Sunday! I thought it would be perfect for my girls to enjoy a nice filling breakfast before going trick or treating. This Vegan Pumpkin French Toast recipe is perfect for a Halloween breakfast since it's easy to make, full of flavor, and best of all – shaped like a pumpkin! Your kids (and literally everyone) will enjoy them for sure!
I love that this recipe takes very little time to prepare and has simple ingredients you might already have. I used Nature’s Own Thick Sliced White Bread, it worked perfectly since it's so fluffy and thick.
Easy step by step instructions with video
Use a pumpkin-shaped cookie cutter (mine is 4 inches) to cut each slice of bread and set it aside.
In a shallow bowl mix the pumpkin puree, almond milk, corn starch, sugar, pumpkin pie spice, and vanilla until well combined.
Melt a bit of butter in a large skillet on medium-low heat.
One by one dip both sides of the bread slices in the pumpkin batter and cook on the buttered skillet for 5 – 6 minutes on each side or until golden brown.
In a small saucepan warm up the syrup and the pumpkin pie spice, drizzle over the warm French toast.
A few tips
Dip each slice of bread in the batter right before cooking it. Don’t leave the bread sitting in the batter for long since this will make the bread mushy, and I HATE mushy French toast!
I recommend not pressing the bread when dipping it in the batter, let it soak briefly in the batter instead to maintain the fluffiness of the bread.
Use 100% pure pumpkin puree, not pumpkin pie filling, which has additional ingredients.
I love how the pumpkin cookie cutter makes this recipe more festive and fun for kids. You can skip that step or use any other cookie cutter you prefer.
If you do use the cookie cutter, use the remaining bread crust to make croutons or breadcrumbs (we hate wasting food over here!).
You can make the pumpkin batter the day before, store it in an airtight container in the refrigerator until the next day for an even easier breakfast!
Other great pumpkin recipes
You know I love pumpkin everything! Here are other delicious pumpkin recipes:
Try this recipe and let me know in the comments what you thought.
Relax, bake, enjoy!
This recipe is also available in Spanish: Tostada Francesa Vegana de Calabaza
The Best Vegan Pumpkin French Toast
Ingredients
- 8 slices of thick bread
- ½ cup canned pumpkin puree
- 1 cup unsweetened almond milk
- ¼ cup corn starch
- ¼ cup granulated sugar
- 1 tsp pumpkin pie spice
- 2 tsp vanilla extract
- Vegan butter
- ½ cup pancake or maple syrup
- A pinch of pumpkin pie spice
Instructions
- Use a pumpkin-shaped cookie cutter (mine is 4 inches) to cut each slice of bread and set it aside.
- In a shallow bowl mix the pumpkin puree, almond milk, corn starch, sugar, pumpkin pie spice, and vanilla until well combined.
- Melt a bit of butter in a large skillet on medium-low heat.
- One by one dip both sides of the bread slices in the pumpkin batter and cook on the buttered skillet for 5 – 6 minutes on each side or until golden brown.
- In a small saucepan warm up the syrup and the pumpkin pie spice, drizzle over the warm French toast and enjoy!
