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.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes
  • Yield: 4
  • Category: 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)

Method

  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.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.