Pumpkin Baked French Toast (Vegan)
Tender on the inside and with crispy edges, this pumpkin French toast is comforting and loaded with pumpkin flavor and spices! Egg-free and dairy-free!
Ingredients
- 1 loaf of sandwich bread* about 9 ounces
- 1 cup unsweetened almond milk
- 1/2 cup pumpkin purée
- 2 tbsp cornstarch
- 1 tbsp maple syrup
- 1 tsp pumpkin pie spice
- 1/8 tsp salt
- 1/2 tsp vanilla extract
Topping
- 1 tbsp melted vegan butter
- 2 tbsp coconut sugar
- 1/4 tsp pumpkin pie spice
Instructions
- Slice the sandwich bread into thick slices about 1 and 1/2 inches thick. You should get 6-8 slices.
- In a large bowl, whisk together the almond milk, pumpkin purée, cornstarch, maple syrup, pumpkin pie spice, salt, and vanilla extract.
- Slightly grease a 10x6-inch baking dish. Dip each slice of bread into the batter and arrange it in the baking dish. The slices can overlap each other. This is not an issue. Pour the remaining batter evenly over the bread slices and let it sit for at least 30 minutes or up to 6 hours in the refrigerator.
- Preheat oven to 350°F (175°C). Cover the baking dish with foil and bake for about 25 minutes. In the meantime, whisk together the topping ingredients: melted vegan butter, coconut sugar, and pumpkin pie spice.
- After 25 minutes in the oven, remove the foil and brush the top of the bread with the melted vegan butter mixture. Bake for another 10 minutes uncovered.
- Serve warm with a drizzle of maple syrup and berries!
Notes
*Use brioche instead of sandwich bread if you want a richer and more buttery French toast.
Calories are an estimate. It will change depending on the type of bread used.
Nutrition
Serving: 1 serving (2 thick slices) | Calories: 313 kcal | Carbohydrates: 57.3 g | Protein: 8.2 g | Fat: 5.9 g | Fiber: 2.9 g | Sugar: 11.2 g