This pumpkin batter covered French toast recipe is indulgent, simple, and completely vegan. Best topped with smooth whipped coconut cream, pecans, and a maple drizzle for the perfect blend of textures. Try this twist at breakfast or brunch and delight in autumn flavors any time of the year.
Ingredients
For the pumpkin batter
- ¾ cup almond or coconut milk
- ½ cup pumpkin puree
- 2 tbsp maple syrup
- 1 tsp ground cinnamon
- ¼ tsp each ground nutmeg and cardamom
- 1 tsp pure vanilla extract
- ¼ tsp sea salt
- Coconut oil enough to coat the baking tray
- 6 slices ciabatta bread sliced at least 1-inch thick (slightly dried or day old)
For the coconut whipped cream
- ¾ cup coconut cream unsweetened
- 1½ tbsp maple syrup
- ½ tsp pure vanilla extract
- A pinch each of sea salt and ground cinnamon
For the finishing touches
- Toasted pecans
- Maple Syrup drizzle
Instructions
- Preheat oven to 350° F. Line a baking sheet with parchment paper and brush to lightly coat with coconut oil, then set aside.
For the pumpkin batter
- In a medium bowl, whisk together all the pumpkin batter ingredients, then gently dip both sides of each bread slice into the mixture.
- Place them onto the baking sheet, allowing about a 1⁄2 inch of space between each slice.
- Pour any remaining batter over the bread and use a spoon or spatula to evenly spread across and along the edges.
- 3. Bake for 20 minutes, then flip them over and bake an additional 15-18 minutes, just until golden brown and a little crispy around the edges.
For the coconut whipped cream
- Scoop cream into a small bowl and whisk until creamy, then add in remaining whipped cream ingredients and gently whisk to combine. Refrigerate until ready to use.
- Serve hot slices with desired coconut whipped cream, maple syrup drizzle, and toasted pecans.
Refrigerate your coconut cream overnight. This helps to make the whipped cream
creamier and less runny in consistency.
creamier and less runny in consistency.