Pumpkin pie french toast

Pumpkin Pie French Toast

with whip cream

I’m not big on the “pumpkin everything” sentiment during the autumn season, but here’s a recipe I can get behind. Check out your new favorite brunch recipe, Pumpkin Pie French Toast.

 

INGREDIENTS:

French Toast

  • 1 loaf french bread

  • 1 can (15 oz.) pumpkin purée ( unsweetened )

  • 1 1/4 C plant milk or heavy cream

  • 1/4 C JustEgg (or equivalent substitute) or aquafaba (chickpea brine)

  • 1/2 C brown sugar

  • 1/2 C vegan butter, cubed, unsalted preferred

  • 2 tsp. cinnamon

  • 1/4 tsp. allspice

  • 1/8 tsp. nutmeg

  • 1/8 tsp. ground ginger

  • 2 tsp. vanilla extract

  • pinch salt (can skip if using salted butter)

In the mix



Whip Cream

  • 1 can coconut cream (full fat) or 1 C vegan heavy cream

  • 1T vanilla extract

  • 1/4 tsp. almond extract (optional)

  • 2-4 tsp. powdered sugar (or to your sweetness preference)



| Prep |

  • Place can of coconut cream (if using) in refrigerator at least 24 hours ahead to chill

  • Cut bread into 3/4” - 1” slices

  • Put bowl (for whip cream) in freezer 1 hour before bake time

  • Place baking dish in oven 15 minutes before bake time



Equipment:

  • 13” x 9” baking dish or rimmed cookie sheet

  • Large bowl

  • Large shallow bowl or pan (for soaking)

  • Hand or stand mixer (for whip cream)

Brown Sugar

Letting the butter and brown sugar mixture cool a bit after you remove the French toast from the oven results in some caramelization and form a sugary crust.



Preheat oven to 375°

DIRECTIONS:

Place baking dish in the preheated oven to warm 15-20 minutes before you assemble French toast.

  • Mix pumpkin, milk, JustEgg/aquafaba, vanilla, and spices in large, shallow bowl.

  • Dip slices of bread into the batter and turn each piece a few time to make sure evenly coated.

  • Let the soaked pieces sit on the counter for 30 minutes to1 hour. If your bread is really old or you’d like to prep ahead for breakfast, overnight, covered in the refrigerator is good, too.

  • Remove the pan from the oven and add cubed butter- swirl around until all the butter has melted.

  • Add in the brown sugar on top of the butter and spread around- stir until sugar is melted and well combined.

  • Place bread on top of sugar mixture and place the pan/ baking sheet on middle rack in oven.

  • Bake at 375° for 15 minutes, then carefully flip bread pieces and raise oven temp to 425° and bake another 15-25 minutes (until golden brown).

  • When finished baking, remove from oven and let the French toast cool slightly in dish for 10-15 minutes. A little cooling allows for the butter/sugar mixture to form a nice crust on the French toast.

  • Meanwhile, make whip cream.

  • If using, separate coconut cream solid from milky water- save the milk for something else like a smoothie or curry. 

  • Place either the solid cream or heavy cream (if using instead) in a chilled bowl and whip with hand or stand mixer (with a whisk attachment) on medium- medium/high speed until the mixture begins to form soft peaks and thickens.

  • Add extract and powdered sugar and continue to mix until stiffer peaks develop- try not to mix too long that you warm up mixture, if that happens, pop back in freezer until cream has chilled again.

  • Serve french toast with warm maple syrup and a dollop of whipped cream sprinkled with cinnamon or powdered sugar.

  • Enjoy!

This would be a great breakfast to serve on a cozy fall morning or Thanksgiving (if you celebrate the holiday).

I hope you give this recipe a try and enjoy!

Thanks for stopping by,

Debbie, Shorty, and Sophie