Meet Alex Caspero
Alex Caspero is a Registered Dietitian, Plant-Based Chef and Yoga Instructor. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
Good morning! Popping in to share one last recipe for your Christmas holiday. Or Hanukkah, or however you celebrate this time of year.
This vegan pumpkin french toast is great for this time of year, a seasonal approach to one of my favorite lazy brunch foods. I typically make my vegan french toast casserole for company, but wanted a simpler option that I could make when it was just BL, Van and I.
I’m really into cozy breakfasts this time of year. Maybe it’s because I’m very pregnant and not taking too many early morning workout classes or the fact that I just gifted myself a new coffee machine so we can make lattes at home. Either way, I’ve been soaking up simple mornings where we snuggle in bed for a bit ready books to V, then make our way downstairs for breakfast and coffee.
We obviously don’t have the luxury of doing this every morning, but I’ve been trying to attempt it at least a few times a week. If you are craving more pumpkin food- this is it.
You really don’t need eggs to make french toast and I dislike really eggy/custardy french toast anyways. I prefer my french toast to be packed with flavor, crispy on the outside and just tender on the inside. Anything more than that, and I’m not into it. My french toast needs to be all about the texture, which is why I serve this one with a simple pecan syrup drizzled over. Think of it as a combo between maple syrup and caramel.
Also! For those of you who love a french toast casserole, know that you can absolutely make this recipe that way. All you do is tear or cut the bread into bite-size pieces, then pour the mixture on top. Cover, then place in the fridge overnight (or 6 hours), then bake at 350 for 35-40 minutes until crispy on top and warmed through.
When it comes out of the oven, pout the pecan syrup on top, then serve! I made it this way a few weeks in town when my in-laws were in town and it was a big hit with everyone.
However you serve it, I know you are going to love this vegan pumpkin french toast! Enjoy and Happy Holidays! xo
Vegan Pumpkin French Toast! This fall-inspired french toast recipe is everything you want for brunch; tender pumpkin bread with a pecan caramel syrup on top.
Pumpkin French Toast
PS! This recipe also makes an amazing overnight french toast casserole, like this one. To do; cube the bread and toss with pumpkin mixture and place in a lightly greased 9×12 casserole dish. Place in the fridge overnight. In the morning, bake for 30 minutes at 350F. Then, pour pecan caramel on top of casserole and place back in the oven for an additional 10 minutes.