PUMPKIN FRENCH TOAST (VEGAN)
A delicious, healthy, easy, and custardy vegan French toast from Isa Chandra Moskowitz's new cookbook, "Vegan Brunch". Recipe is very low effort but requires 30 minutes soaking time. TIP: These french toast recipes call for stale bread because it's going to be soaking up custard, but you still want the bread to hold its shape. Fresh bread will get mushy and, worst case scenario, fall apart. A 3 day old loaf should be just fine and 5 days old might be too late (make it into breadcrumbs instead.) If you have only a fresh baguette, toast slices at 300°F oven for about 10 minutes, until they are hardened a bit but not toasted.
Provided by blucoat
Categories Breakfast
Time 26m
Yield 8 slices
Number Of Ingredients 9
Steps:
- Mix together all ingredients except for the bread. Spread out baguette slices on a rimmed baking pan in a single layer. Pour on pumpkin mixture and flip to coat. Let sit for 20 minutes, then flip over and soak for 10 minutes more.
- Preheat a large non-stick skillet over medium heat. Spray with cooking oil, or drizzle a little into the pan, and cook about half of the soaked breads at a time for 5 to 7 minutes on one side and about 3 minutes on the other. They should be golden to medium brown and flecked with darker spots. Keep warm on a plate covered with tin foil while you cook the second batch.
- If not serving immediately, cover and place in a 200°F oven for up to an hour. Serve with maple syrup and margarine, of course.
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Hamoudi Beghila
[email protected]I give this recipe a 2 out of 5 stars. It's not the worst, but it's definitely not the best.
Samir Lalita
[email protected]This recipe is a waste of time and ingredients. Don't bother.
J Flew
[email protected]I wouldn't recommend this recipe. There are better vegan french toast recipes out there.
layne clift
[email protected]Overall, I thought this recipe was just okay. It wasn't bad, but it wasn't anything special either.
Rashed Hassan
[email protected]The french toast was a bit dry. I think I'll add a bit more milk to the batter next time.
Kellan Hirsch
[email protected]This recipe was a bit too sweet for my taste. I would recommend using less maple syrup.
Barbie Pauline
[email protected]I'm not a huge fan of pumpkin, but I thought this french toast was pretty good. The spices helped to balance out the pumpkin flavor.
Ahmed Abbasi
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The finished product is absolutely delicious.
Philip Kamama
[email protected]I love that this recipe is vegan. It's a great way to enjoy french toast without any animal products.
Abdulqa Caamaaa
[email protected]I added a bit of chopped walnuts to the batter for extra crunch. It was a great addition!
streetz martom
[email protected]This recipe is a great way to use up leftover pumpkin puree. It's also a fun and festive breakfast for fall.
April Scheel
[email protected]I was skeptical about the pumpkin flavor in french toast, but I was pleasantly surprised! It was a nice change from the traditional recipe.
Vanessa Walat
[email protected]This recipe is a keeper! I've made it several times now and it always turns out perfect.
Skye Taoro
[email protected]I made this for a brunch party and it was a hit! Everyone loved the unique flavor and how moist the french toast was.
Edie Owopetu
[email protected]This recipe was easy to follow and the result was delicious! My family loved it.
kabi jafali
[email protected]I've tried many vegan french toast recipes, but this one is by far the best. The pumpkin flavor is subtle but noticeable, and the spices add a nice touch. I'll definitely be making this again!
Ayesha And Felicia
[email protected]This pumpkin french toast was a delightful treat! The pumpkin puree added a lovely flavor and color to the bread, and the spices gave it a warm and inviting aroma. It was perfectly crispy on the outside and fluffy on the inside.