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Vegan Pumpkin French Toasts with Pumpkin Cornbread

Vegan Pumpkin French Toast with Pumpkin Cornbread, pumpkin pie spices and Caramelized Apples! Breakfast for fall. Vegan Soy-free Recipe. Can be gluten-free with gluten-free cornbread.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Course: Breakfast
Cuisine: American , Vegan

Ingredients

  • 7 to 8 thick slices of pumpkin cornbread or 6 to 7 thick slices of pumpkin cinnamon bread or other whole grain stale bread (see notes for links)
Pumpkin French Toast Batter:
  • 1/2 cup pumpkin puree
  • 3/4 cup non dairy milk (almond milk, soy milk or coconut milk)
  • 1 tbsp starch (cornstarch or arrowroot starch)
  • 1 tbsp flour , use rice flour to make gluten-free
  • 2 tsp flax meal optional
  • 1/2 tsp vanilla extract
  • 1 tbsp maple syrup or sugar
  • 1 tsp pumpkin pie spice
  • 1/8 tsp salt
Caramelized apples:
  • 2 small apples, thinly sliced
  • 1/2 cup water
  • 3 tbsp coconut sugar
  • 1/2 tsp pumpkin pie spice or cinnamon

Instructions

    Cup of Yum
  1. Mix all the ingredients under batter and let it sit for a few minutes while you heat up the skillet over medium heat.
  2. Dip the slices in the batter for a few seconds, then place on the hot skillet (sprayed with oil for cast iron or no oil if using a good non stick). Cook for 4 to 5 minutes then flip and cook for another 3 to 4 or until golden brown on both sides. Serve with maple and vegan butter or some caramelized apples
  3. Caramelized apples: Heat a skillet over medium heat. Add apples, sugar, spices, water and a pinch of salt. Cook for 10 to 15 minutes or until the syrup thickens. Stir occasionally to avoid burning.

Notes

  • I make these french toasts with pumpkin cornbread or  pumpkin cinnamon swirl Sandwich bread. Use any day old stale whole grain bread or sweet cornbread.