Pumpkin French Toast (Vegan)
- 1 cup pumpkin puree (fresh or canned)
- 1 1/2 cups almond milk (or your favorite non-dairy milk)
- 2 tablespoons cornstarch
- 2 teaspoons cinnamon
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon ground cloves
- 1 teaspoon pure vanilla extract
- 1 stale baguette, sliced diagonally in 1 inch pieces (see above tip) or 8 pieces thick sliced bread (see above tip)
- cooking oil, for the pan
- Mix together all ingredients except for the bread. Spread out baguette slices on a rimmed baking pan in a single layer. Pour on pumpkin mixture and flip to coat. Let sit for 20 minutes, then flip over and soak for 10 minutes more.
- Preheat a large non-stick skillet over medium heat. Spray with cooking oil, or drizzle a little into the pan, and cook about half of the soaked breads at a time for 5 to 7 minutes on one side and about 3 minutes on the other. They should be golden to medium brown and flecked with darker spots. Keep warm on a plate covered with tin foil while you cook the second batch.
- If not serving immediately, cover and place in a 200u0b0F oven for up to an hour. Serve with maple syrup and margarine, of course.
pumpkin puree, almond milk, cornstarch, cinnamon, ground ginger, ground cloves, vanilla, baguette, cooking oil
Taken from www.food.com/recipe/pumpkin-french-toast-vegan-384440 (may not work)