Day 6 of 30 Days of Vegan Recipes | Pumpkin and Cinnamon French Toast Recipe

Here’s a delicious vegan pumpkin and cinnamon French toast recipe for Day 6 of your 30 Days of Vegan Recipes:

Ingredients:

• 1 cup canned pumpkin puree
• 1 cup unsweetened plant-based milk (such as almond, soy, or coconut milk)
• 2 tablespoons maple syrup or agave nectar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 teaspoon vanilla extract
• 1 loaf of day-old bread (such as French bread or whole wheat bread), sliced into thick slices
• Coconut oil or vegan butter, for cooking
• Optional toppings: maple syrup, powdered sugar, chopped nuts, fresh fruit

Instructions:

1. Prepare the batter: In a shallow dish, whisk together the pumpkin puree, plant-based milk, maple syrup or agave nectar, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and vanilla extract until well combined. This will be your French toast batter.
2. Soak the bread: Dip each slice of bread into the pumpkin batter, making sure both sides are coated evenly. Allow excess batter to drip off.
3. Cook the French toast: Heat a skillet or griddle over medium heat and lightly grease with coconut oil or vegan butter. Place the soaked bread slices onto the skillet or griddle and cook for 2-3 minutes on each side or until golden brown and cooked through.
4. Serve: Transfer the cooked French toast to serving plates. Serve warm with your favorite toppings such as maple syrup, powdered sugar, chopped nuts, or fresh fruit.

Enjoy this delicious vegan pumpkin and cinnamon French toast for breakfast or brunch!