Hello vegan PUMPKIN French toast!
Still embracing pumpkin-everything, anyone else? 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.
Pumpkin is the perfect swap for egg in this recipe that is entirely plant-based. This in-season squash is an excellent source of beta carotene antioxidants which our body converts to vitamin A, important for skin and immune health.
Made with only six ingredients, this is the perfect easy breakfast for weekend mornings or even busy weekdays.
Be sure to tag me on Insta if you make!
Vegan Pumpkin French Toast
- 5-7 slices Little Northern Bakehouse Wide Slice Bread?
- 3/4 cup unsweetened almond milk?
- 1/2 cup pumpkin puree?
- 1 tbsp maple syrup?
- 1 tsp pumpkin pie spice?
- 1/2 tsp vanilla extract?
- In a medium bowl, whisk together almond milk, pumpkin, maple syrup, pumpkin pie spice and vanilla extract until combined.?
- Warm a large skillet over medium heat and spray with oil. Dip bread slices into the pumpkin mixture and place on the skillet. Cook about 2 minutes on each side.