Pumpkin French Toast {dairy-free}

Posted December 13, 2016 in Pumpkin French Toast, dairy-free cooking, dairy-free, French toast, healthy breakfast recipe, breakfast, sugar-free


One of my favorite things to do on cold, winter weekends is drinking coffee while I cook a delicious breakfast. 

I like making something that I wouldn't typically make on a weekday, and something that tastes a little decadent. 

Since I gave up eating dairy, I haven't made as many weekend breakfasts. I think I just wasn't feeling super inspired so I stuck to drinking green smoothies, eating scrambled eggs or having oatmeal. 

But last weekend I was feeling inspired to recreate one of my favorite breakfasts - French toast. I wanted something that had fall flavors, so I added pumpkin and pumpkin pie spice. The result was an incredibly delicious and decadent tasting breakfast. 

To make this version dairy free, I used almond milk instead of dairy milk and vegan butter instead of regular butter. You could also use coconut oil instead of butter. I used vegan butter because my BF doesn't like coconut. 

This was the perfect cold weather weekend breakfast. 

Pumpkin French Toast

5-6 pieces sprouted grain bread

1/4 cup pumpkin puree

1/4 cup unsweetened almond milk

1 egg

1/2 tsp. cinnamon

1/4 tsp. ginger

1/8 tsp. nutmeg

1/8 tsp. all spice

1/8 tsp. cardamom

1 tbsp. pure maple syrup

vegan butter or coconut oil

Whisk together pumpkin, almond milk, egg, pure maple syrup and spices. (note: you can use 1-2 tsp. pumpkin pie spice instead of the spices listed). 

Add vegan butter or coconut oil to a pan over medium low heat. 

Lightly coat bread with pumpkin mixture. Let excess drip off before placing on the pan. 

Cook French toast on each side until golden brown. Repeat until all bread or mixture is used up. 

Serve with pure maple syrup.


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