Vegan Pumpkin French Toast Recipes
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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- Whisk all of the ingredients together (except for the bread) until smooth. You can blend it all in a high-speed blender as well. Pour the batter into a wide and shallow dish.
- Preheat a large pan or a griddle over medium heat and lightly grease it with coconut oil or vegan butter.
- Dip each slice of bread in the batter for about 20 seconds on each side, being sure to shake off any excess batter. Place the battered bread onto the heated griddle. Cook for about 3-4 minutes per side or until golden brown and set aside. If you have a cooling rack, we recommend setting them on that so that they do not get soggy. Continue until you have cooked all of the french toast.
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- Dredge each slice of bread briefly in the batter. Don’t let it soak! It will make the bread too soggy.
- Cook until the bottom is golden brown. Flip and cook until the other side is also golden brown. If it looks like the inside is not cooking fast enough as the outsides are cooking, turn the heat down a bit.
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