Pumpkin French Toast

Okay, fun fact-really, really sad fact.. I’m not the biggest fan of french toast. Every french toast I’ve had has left me wanting more sweetness, more spice, and frankly hungry for more (usually a side of eggs, but hey I’m not complaining)

This autumn, I had stale bread that just could not be salvaged for more avocado toast. Alas, I figured I would give Ms.French Toast another chance.

It’s safe to say that this might be the only way I want to eat french toast from now on. It’s perfectly spiced, just sweet enough where another drizzle of syrup is welcomed, and it’s vegan. Yes, you read that right… no eggs necessary (unless you want them, then replace the flax egg for all the yolky/custardy goodness)!

Pumpkin French Toast

INGREDIENTS

• 2 tbsp pumpkin puree

• 1/3c oat milk

• 1 tsp vanilla extract

• 1 tbsp maple syrup

• 1 tbsp flax meal

• 1 tsp pumpkin spice

• 1/2 tsp cinnamon

• pinch of sea salt

• stale sliced challah or sourdough

• 2 tbsp butter

DIRECTIONS

1. In a shallow bowl mix together the pumpkin, oat milk, flax meal, vanilla, spices, maple syrup and salt until combined

2. Quickly coat sliced bread in the “custard” (you don’t won’t the bread to get soggy)

3. Grease a skillet with 2 tbsp butter

4. Cook French toast on each side until golden and slightly crispy

5. Plate and top with tahini, sliced banana, and confectioners sugar

6. Dive in!