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breakfast

Pumpkin French Toast

We've partnered with Mikoyo's to bring you this delicious pumpkin twist on a classic. 
Servings: 4
Total Time: 25m
Prep Time: 20m
Cooking Time: 5m
Pumpkin French Toast

Ingredients

  • 2 Tablespoons ground chia seeds
  • 1 Tablespoon maple syrup
  • 2 cups almond milk (or any non-dairy milk)
  • 3/4 cup canned pumpkin puree
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 tsp vanilla extract
  • About 10 slices of sturdy rustic bread (avoid sandwich bread as it will get too soggy)
  • 1 stick Miyoko’s European Style Cultured Vegan Butter

Preparation Instructions

  1. In a large shallow bowl, mix all ingredients (except the bread). Place in the fridge for 15 minutes.
  2. Preheat pan to medium heat (~350 degrees F / 176 C) and melt some Miyoko’s Vegan Butter in the pan.
  3. Dip each slice of bread in the batter for about 15 seconds on each side. If your bread is dry, leave it in a little longer.
  4. Place in pan and cook until golden brown on the underside. Carefully flip and cook until the other side is golden brown as well – 3-4 minutes.
  5. Top with a slab of butter, a drizzle of maple syrup, and sprinkle of cinnamon.