Vegan Pumpkin French Toast

This Vegan Pumpkin French Toast is even better without eggs. Made with chickpea flour and non-dairy milk, this vegan brunch recipe will certainly impress your family and friends. Made in under 30 minutes!

5 from 2 votes

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Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: people

Calories: 270kcal

Author: Sarah McMinn

Ingredients

Pumpkin French Toast

1 loaf French Bread cut into 1" slices
½ cup pumpkin puree
1 teaspoon vanilla extract
1 teaspoon pumpkin spice
1 teaspoon cinnamon
⅓ cup chickpea flour
1 ½ cup plant based milk
2 tablespoons coconut oil

Optional Toppings

US Customary - Metric

Instructions

Preheat a griddle to 350 F. Add 1 tablespoon of coconut oil to the griddle and let it melt. If you don't have a griddle, simply preheat a large skillet over medium heat. Once hot, add coconut oil.
In a blender combine the chickpea flour, pumpkin puree, plant based milk, vanilla, pumpkin spice and cinnamon. Blend until smooth.
Pour the custard into a shallow dish and place sliced bread in the batter so that one side of the bread is completely submerged. Allow the batter to soak into the bread, 15-20 seconds, flip, and soak for another 15 seconds.
Place the slices of bread on the hot pan and cook until each side is golden brown and speckled, about 2-3 minutes on each side. Repeat with the remaining slices of bread. Serve hot and top with maple syrup.

Notes

Serving and Storing - The French Toast should be served immediately. If it sets too long, it will get cold and soggy. Serve it with fresh berries, coconut whipped cream, and maple syrup. Once soaked and cooked, Fench toast does not store well. Make only what you plan on eating.

Recipe Tips

Your bread should be a little stale. This helps the French Toast hold together when dipped in the custard. You can either buy French bread and let it sit for a day or two or lightly toast your bread before submerging it in the custard.
Chickpea flour is the best egg replacer for this recipe. If you can't find chickpea flour at your grocery store, you can pick some up online. Otherwise, a flax egg works as well. Remember, raw chickpea flour has an unpleasant taste. I do not recommend tasting the custard to adjust for seasonings.
This recipe works best when cooked on a griddle. This ensures an even and consistent bake giving the French toast the lightly crispy crust with a soft and chewy middle.

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