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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Whisk the pumpkin purée, plant milk, maple syrup, cornstarch, vanilla extract, cinnamon, and salt in a bowl.
Dip the sourdough bread slices well on both sides and let soak for 15-20 seconds each.
Heat the coconut oil on medium heat. Cook the slices for 2-3 minutes per side until golden.
Serve warm with powdered sugar, maple syrup, and vegan whipped cream.
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150 g sourdough is about 3 slices.
Vegan butter can replace coconut oil for frying.
Maple syrup 15 g is about 1 tbsp; cornstarch 10 g is about 1 tbsp; vanilla 2 g is about 1/2 tsp; cinnamon 1 g is about 1/4 tsp.
Can I use a different type of bread?
Yes, you can use any sturdy bread that can absorb the pumpkin mixture well.
What can I use instead of coconut oil?
Vegan butter can be used as a substitute for coconut oil.
How do I know when the French toast is done?
The French toast is done when it is golden and crispy on both sides.
Can I make this recipe ahead of time?
It's best enjoyed fresh, but you can prepare the pumpkin mixture in advance and store it in the fridge.
Is there a substitute for cornstarch?
You can use arrowroot powder or tapioca starch as a substitute for cornstarch.
