Vegan Pumpkin French Toast

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.

this Recipe

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.

Can I make this into a Pumpkin French Toast Casserole?

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

More Vegan Breakfast Recipes:

Vegan Orange Olive Cake
Vegan Carrot Cake Banana Bread
Vegan Cranberry Orange Bread
Vegan French Toast Casserole

If you like this vegan pumpkin french toast recipe, make sure to come back to leave a comment and rate it. Your feedback helps other readers and seeing you make my recipes makes my day! 

Vegan Pumpkin French Toast

• Author: Alex
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4-6 servings 1x
• Category: breakfast, brunch
• Method: stove top
• Cuisine: Vegan, American

Description

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.

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• Author: Alex
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4-6 servings 1x
• Category: breakfast, brunch
• Method: stove top
• Cuisine: Vegan, American

• Author: Alex
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4-6 servings 1x
• Category: breakfast, brunch
• Method: stove top
• Cuisine: Vegan, American

Scale 1x2x3x

Ingredients

Pumpkin French Toast

• 1 loaf french bread, sliced
• 1 cup pumpkin puree
• 1 (15 ounce) can coconut milk
• 1/3 cup brown sugar
• 1 tablespoon pumpkin pie spice
• 1 tablespoon flax seed
• 1 tablespoon vanilla extract

Pecan Syrup 

• 1/2 cup maple syrup
• 1 tablespoon coconut oil or non-dairy butter
• 1/4 cup finely chopped pecans

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Instructions

1. Place the pumpkin puree, coconut milk, brown sugar, pumpkin pie spice, flax seed and vanilla in a blender and puree until creamy. Alternatively, whisk together in a large bowl.
2. Heat a large non-stick skillet over medium heat and lightly grease with either coconut oil or non-dairy butter.
3. Dip the bread slices into the pumpkin mixture and place into the greased skillet. Cook for ~2-3 minutes per side, until just golden brown on each side. Continue with the rest of the bread.
4. Add the maple syrup and oil/butter to a medium saucepan and cook over medium-low heat for ~5 minutes until mixture starts to lightly bubble and thicken. Add in the pecans and stir.
5. To serve; divide french toast among 4-6 plates and drizzle with pecan caramel. Serve as-is or with more maple syrup!

Notes

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.

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If you like this vegan pumpkin french toast, then you will love these other vegan breakfast recipes:

Vegan Cranberry Orange Bread, Instant Pot Steel Cut Oatmeal, Vegan Pumpkin Muffins, Vegan Eggs Benedict, Fluffy Vegan Pancakes with Blueberries. 

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