Vegan Pumpkin French Toast Recipe
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Vegan Pumpkin French Toast Recipe. Heat a non stick skillet to medium heat and brush with coconut oil. It s stuffed with a pumpkin cream cheese filling and is the perfect indulgent weekend brunch.
Place the dredged slices of bread on a baking sheet lined with parchment paper and bake for 15 minutes. When the batter is thicker whisk again. This breakfast is made with six ingredients including creamy pumpkin puree pumpkin spice and little northern bakehouse gluten free plant based allergy friendly whole grain wide slice bread.
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.
In a separate bowl mix together the vegan cream cheese pumpkin puree maple syrup 1 2 tsp ground cinnamon nutmeg. Serve with whatever you like pure maple syrup jam fruit etc. In a medium bowl whisk together the almond milk pumpkin puree maple syrup cinnamon nutmeg and salt. Ingredients 1 loaf french bread sliced 1 cup pumpkin puree 1 15 ounce can coconut milk 1 3 cup brown sugar 1 tablespoon pumpkin pie spice 1 tablespoon flax seed 1 tablespoon vanilla extract.
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