Cozy pumpkin spices and a vanilla-scented vegan custard make this pumpkin French toast the perfect plant-based holiday breakfast! And it’s easy enough to whip up anytime a cozy craving hits. Serve with a drizzle of maple syrup, candied pecans, or a dollop of homemade coconut cream.
This vegan pumpkin French toast puts a cozy fall spin on my classic vegan French toast recipe. It’s just as tasty as the original, with the same delicately crisp exterior and pillowy soft insides. This time, every bite is packed with rich pumpkin and warm fall spices. It’s a festive treat that everyone can enjoy if you make it for a holiday breakfast or brunch!
Why You Need to Make Pumpkin French Toast This Fall
- Great for special occasions and everyday breakfasts. My vegan French toast is easy enough to whip up whenever you’re craving a warm, satisfying breakfast or something deliciously pumpkin-spiced, even outside of the holiday season.
- Perfect for meal prep . Make a double batch of French toast and freeze half for later. You can thaw out slices and warm them up with syrup for quick, tasty breakfasts with your morning latte !
- Loads of cozy flavour . This recipe is packed with the warm, cozy fall spices we all love. I love making it in the days before and after Thanksgiving!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Unsweetened almond milk – You can use another plant-based milk that you have on hand.
- Flax egg – This is a vegan egg substitute. Learn how to make a flax egg in five minutes with just flaxseed meal and water.
- Vanilla extract – You can use an equal amount of real vanilla paste if needed.
- Pumpkin pie spice – Pumpkin pie spice is a fragrant blend of cinnamon, nutmeg, ginger, cloves, and allspice. Apple pie spice also works well, since it shares many of the same spices. You could also use any mix of the individual spices listed here. I like to add extra cinnamon, too.
- Pumpkin puree – Make sure to use plain, unsweetened puree, and not pumpkin pie filling.
- Maple syrup – Pure maple syrup is non-negotiable! Avoid artificially flavored pancake syrup.
- Thick-sliced bread – The best bread for French toast is day-old bread. I like to use a crusty loaf, like French bread, Italian ciabatta, or homemade Dutch oven bread . Make this recipe gluten-free by using gluten-free bread .
Optional Toppings
- Maple syrup – Again, this should be real maple syrup. If you eat honey, this can be used instead.
- Extra cinnamon – Mix 1 part cinnamon with 4 parts sugar to make cinnamon sugar if you’d like.
- Coconut cream – Make homemade coconut whipped cream or use your preferred vegan whipped cream from the store.
- Candied pecans – I love chopping up candied pecans to crumble on top of my pumpkin French toast. Plain or toasted pecans, walnuts, and almonds are also great options.
- Chocolate chips – For extra indulgence, sprinkle over cacao nibs or vegan chocolate chips.
How to Make Vegan Pumpkin French Toast
This pumpkin French toast comes together exactly like traditional French toast, with the addition of real pumpkin in the vegan custard. Follow these steps:
Whisk the custard.
- Make the custard . Whisk together all of the ingredients except the bread in a large bowl. Place the bowl in your freezer for about 15 minutes, or until the batter has thickened a bit. Remove from the freezer and whisk again.
- Dip the French toast . Melt 2-3 tablespoons vegan butter in a pan or griddle over medium-high heat. Meanwhile, dip the bread into the batter, one side at a time (don’t let it soak).
Coat both sides.
- Pan-fry. Place the dipped French toast slices immediately onto the griddle. Cook for 3 to 5 minutes on each side, until golden and crispy on the edges, working in batches.
- Garnish and serve . Top pumpkin French toast with maple syrup, cinnamon, coconut cream, or any other garnishes you like.
Tips for the Best Vegan French Toast
- About the flax egg . The flax meal you’ll need to make the flax egg is ground-up flax seeds; you can buy it that way, or you can buy whole flax seeds and grind them yourself.
- If you use homemade pumpkin puree , I recommend draining the puree using a fine mesh sieve lined with cheesecloth or paper towels. Place the pumpkin puree in the sieve and let any excess liquid drain off before using it in the recipe.
- Keeping the French toast from sticking . If needed, wipe the griddle clean and re-coat it with butter in between batches to keep the pumpkin French toast from sticking.
Make-Ahead and Storage
- Refrigerate. Store leftover pumpkin French toast in an airtight container with wax paper between layers.
- Reheat. Reheat the slices in a toaster oven, on the griddle, or in the microwave.
- Freeze. Stash the cooked French toast in a freezer bag or airtight container, separating layers with wax paper to keep them from sticking together. Reheat from frozen in the microwave or a 350ºF oven for about 15 minutes, depending on the thickness of the bread.
More Vegan Pumpkin Recipes
- Pumpkin Cream Cheese Muffins
- Vegan Pumpkin Cheesecake
- Pumpkin Chia Pudding
- Creamy Pumpkin Soup
- Pumpkin Banana Muffins
Ingredients
- 1 cup unsweetened almond milk
- 1 flax eggs – Learn how to make a flax egg or see notes*
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons pumpkin spice
- 1/2 teaspoon cinnamon
- 1/2 cup pumpkin puree
- 2 teaspoons maple syrup
- 8 slices thick toast bread
OPTIONAL
- Maple syrup , for serving
- Extra cinnamon , for sprinkling
- Coconut cream* , for topping
- Candied pecans , for garnish
Instructions
- In a bowl, mix all the ingredients except the bread. Whisk together and place in your freezer for the batter to set up and get thicker for 15 minutes.
- When the batter is thicker, whisk again.
- Heat 2-3 tablespoons vegan butter in a pan/griddle over medium high heat until hot.
- Dip the toast into the batter, do NOT soak them, and place in the pan/on the griddle to pan fry.
- Pan fry on each side for 3-5 minutes until it is crispy on the outside (check to ensure it doesn’t burn), then turn over and pan fry on the other side. Both sides should be nice and golden and crispy.
- If your pan can hold all the bread, you can put them in all at once, or in two batches.
- Serve immediately topped with maple syrup, dusted with cinnamon and coconut cream.
Notes
- Flax meal is ground up flax seeds. Learn how to make a flax egg at this blog post. You can buy flax meal or you can ground flax seeds up in a coffee grinder or NutriBullet. Measure the tablespoon after the flax is ground up.
- To make gluten-free: You can make this gluten free by using a gluten free loaf of bread.
- How to store: You can store these in the fridge or freezer with wax paper between them in an airtight tupperware container. You can reheat them in the toaster oven or on a griddle.
- How to freeze: Freeze French toast in a freezer bag or airtight container, separating layers with wax paper. Reheat from frozen in the microwave or in a 350ºF oven for about 15 minutes, depending on the thickness of the bread.
Cozy pumpkin spices and a vanilla-scented vegan custard make this pumpkin French toast the perfect plant-based holiday breakfast! And it’s easy enough to whip up anytime a cozy craving hits. Serve with a drizzle of maple syrup, candied pecans, or a dollop of homemade coconut cream.
This vegan pumpkin French toast puts a cozy fall spin on my classic vegan French toast recipe. It’s just as tasty as the original, with the same delicately crisp exterior and pillowy soft insides. This time, every bite is packed with rich pumpkin and warm fall spices. It’s a festive treat that everyone can enjoy if you make it for a holiday breakfast or brunch!
Why You Need to Make Pumpkin French Toast This Fall
- Great for special occasions and everyday breakfasts. My vegan French toast is easy enough to whip up whenever you’re craving a warm, satisfying breakfast or something deliciously pumpkin-spiced, even outside of the holiday season.
- Perfect for meal prep . Make a double batch of French toast and freeze half for later. You can thaw out slices and warm them up with syrup for quick, tasty breakfasts with your morning latte !
- Loads of cozy flavour . This recipe is packed with the warm, cozy fall spices we all love. I love making it in the days before and after Thanksgiving!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Unsweetened almond milk – You can use another plant-based milk that you have on hand.
- Flax egg – This is a vegan egg substitute. Learn how to make a flax egg in five minutes with just flaxseed meal and water.
- Vanilla extract – You can use an equal amount of real vanilla paste if needed.
- Pumpkin pie spice – Pumpkin pie spice is a fragrant blend of cinnamon, nutmeg, ginger, cloves, and allspice. Apple pie spice also works well, since it shares many of the same spices. You could also use any mix of the individual spices listed here. I like to add extra cinnamon, too.
- Pumpkin puree – Make sure to use plain, unsweetened puree, and not pumpkin pie filling.
- Maple syrup – Pure maple syrup is non-negotiable! Avoid artificially flavored pancake syrup.
- Thick-sliced bread – The best bread for French toast is day-old bread. I like to use a crusty loaf, like French bread, Italian ciabatta, or homemade Dutch oven bread . Make this recipe gluten-free by using gluten-free bread .
Optional Toppings
- Maple syrup – Again, this should be real maple syrup. If you eat honey, this can be used instead.
- Extra cinnamon – Mix 1 part cinnamon with 4 parts sugar to make cinnamon sugar if you’d like.
- Coconut cream – Make homemade coconut whipped cream or use your preferred vegan whipped cream from the store.
- Candied pecans – I love chopping up candied pecans to crumble on top of my pumpkin French toast. Plain or toasted pecans, walnuts, and almonds are also great options.
- Chocolate chips – For extra indulgence, sprinkle over cacao nibs or vegan chocolate chips.
How to Make Vegan Pumpkin French Toast
This pumpkin French toast comes together exactly like traditional French toast, with the addition of real pumpkin in the vegan custard. Follow these steps:
Whisk the custard.
- Make the custard . Whisk together all of the ingredients except the bread in a large bowl. Place the bowl in your freezer for about 15 minutes, or until the batter has thickened a bit. Remove from the freezer and whisk again.
- Dip the French toast . Melt 2-3 tablespoons vegan butter in a pan or griddle over medium-high heat. Meanwhile, dip the bread into the batter, one side at a time (don’t let it soak).
Coat both sides.
- Pan-fry. Place the dipped French toast slices immediately onto the griddle. Cook for 3 to 5 minutes on each side, until golden and crispy on the edges, working in batches.
- Garnish and serve . Top pumpkin French toast with maple syrup, cinnamon, coconut cream, or any other garnishes you like.
Tips for the Best Vegan French Toast
- About the flax egg . The flax meal you’ll need to make the flax egg is ground-up flax seeds; you can buy it that way, or you can buy whole flax seeds and grind them yourself.
- If you use homemade pumpkin puree , I recommend draining the puree using a fine mesh sieve lined with cheesecloth or paper towels. Place the pumpkin puree in the sieve and let any excess liquid drain off before using it in the recipe.
- Keeping the French toast from sticking . If needed, wipe the griddle clean and re-coat it with butter in between batches to keep the pumpkin French toast from sticking.
Make-Ahead and Storage
- Refrigerate. Store leftover pumpkin French toast in an airtight container with wax paper between layers.
- Reheat. Reheat the slices in a toaster oven, on the griddle, or in the microwave.
- Freeze. Stash the cooked French toast in a freezer bag or airtight container, separating layers with wax paper to keep them from sticking together. Reheat from frozen in the microwave or a 350ºF oven for about 15 minutes, depending on the thickness of the bread.
More Vegan Pumpkin Recipes
- Pumpkin Cream Cheese Muffins
- Vegan Pumpkin Cheesecake
- Pumpkin Chia Pudding
- Creamy Pumpkin Soup
- Pumpkin Banana Muffins
Ingredients
- 1 cup unsweetened almond milk
- 1 flax eggs – Learn how to make a flax egg or see notes*
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons pumpkin spice
- 1/2 teaspoon cinnamon
- 1/2 cup pumpkin puree
- 2 teaspoons maple syrup
- 8 slices thick toast bread
OPTIONAL
- Maple syrup , for serving
- Extra cinnamon , for sprinkling
- Coconut cream* , for topping
- Candied pecans , for garnish
Instructions
- In a bowl, mix all the ingredients except the bread. Whisk together and place in your freezer for the batter to set up and get thicker for 15 minutes.
- When the batter is thicker, whisk again.
- Heat 2-3 tablespoons vegan butter in a pan/griddle over medium high heat until hot.
- Dip the toast into the batter, do NOT soak them, and place in the pan/on the griddle to pan fry.
- Pan fry on each side for 3-5 minutes until it is crispy on the outside (check to ensure it doesn’t burn), then turn over and pan fry on the other side. Both sides should be nice and golden and crispy.
- If your pan can hold all the bread, you can put them in all at once, or in two batches.
- Serve immediately topped with maple syrup, dusted with cinnamon and coconut cream.
Notes
- Flax meal is ground up flax seeds. Learn how to make a flax egg at this blog post. You can buy flax meal or you can ground flax seeds up in a coffee grinder or NutriBullet. Measure the tablespoon after the flax is ground up.
- To make gluten-free: You can make this gluten free by using a gluten free loaf of bread.
- How to store: You can store these in the fridge or freezer with wax paper between them in an airtight tupperware container. You can reheat them in the toaster oven or on a griddle.
- How to freeze: Freeze French toast in a freezer bag or airtight container, separating layers with wax paper. Reheat from frozen in the microwave or in a 350ºF oven for about 15 minutes, depending on the thickness of the bread.
Vegan Pumpkin French Toast
Ingredients
- 1 cup unsweetened almond milk
- 1 flax eggs - Learn how to make a flax egg or see notes*
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons pumpkin spice
- 1/2 teaspoon cinnamon
- 1/2 cup pumpkin puree
- 2 teaspoons maple syrup
- 8 slices thick toast bread
OPTIONAL
- Maple syrup for serving
- Extra cinnamon for sprinkling
- Coconut cream* for topping
- Candied pecans for garnish
Instructions
- In a bowl, mix all the ingredients except the bread. Whisk together and place in your freezer for the batter to set up and get thicker for 15 minutes.
- When the batter is thicker, whisk again.
- Heat 2-3 tablespoons vegan butter in a pan/griddle over medium high heat until hot.
- Dip the toast into the batter, do NOT soak them, and place in the pan/on the griddle to pan fry.
- Pan fry on each side for 3-5 minutes until it is crispy on the outside (check to ensure it doesn’t burn), then turn over and pan fry on the other side. Both sides should be nice and golden and crispy.
- If your pan can hold all the bread, you can put them in all at once, or in two batches.
- Serve immediately topped with maple syrup, dusted with cinnamon and coconut cream.
Notes
- Flax meal is ground up flax seeds. Learn how to make a flax egg at this blog post. You can buy flax meal or you can ground flax seeds up in a coffee grinder or NutriBullet. Measure the tablespoon after the flax is ground up.
- To make gluten-free: You can make this gluten free by using a gluten free loaf of bread.
- How to store: You can store these in the fridge or freezer with wax paper between them in an airtight tupperware container. You can reheat them in the toaster oven or on a griddle.
- How to freeze: Freeze French toast in a freezer bag or airtight container, separating layers with wax paper. Reheat from frozen in the microwave or in a 350ºF oven for about 15 minutes, depending on the thickness of the bread.
Nutrition
Vegan Pumpkin French Toast https://jessicainthekitchen.com/vegan-pumpkin-french-toast-recipe/ November 15, 2021
These Korean (Gochujang) Tofu Rice Bowls are a quick, incredibly flavorful, make-ahead dish! It’s one of my most requested recipes, and perfect for weeknight dinners. Enjoy this sweet, savory and spicy tofu recipe!
When I shared these tofu bites for our anniversary on my Instagram stories, it quickly became one of my most requested recipes! These bites are sweet, spicy, crunchy and so flavorful that special occasion or not, you’re going to want to whip them up.
They actually don’t take long to make at all – the sauce takes about 2 minutes to make, and the rice bowls take less than 10 minutes to make thanks to the use of Minute® Instant White Rice and a 2 minute broccoli blanching process. All in all, this meal deserves a spot on your weeknight and weekend rotation, and is 100% in alignment with spending less time cooking so you can slow down, relax and enjoy the process and the meal!
Notes on the Ingredients
Minute® Instant White Rice – before I even get into the tofu bites, I loved using Minute® Instant Rice here! The process is as simple as boiling your water, adding in your rice, then letting it sit until the water is absorbed. I love starting with the rice making process because it is so easy and convenient to do, and allows me to put the rest of my focus on preparing the tofu and the sauce. My husband has been buying Minute® Instant White Rice for years, and I finally understand why – and have fallen in love with it too! You get the perfect portion/amount each time and I could make this in my sleep at this point!
gochujang – also known as red chili paste, gochujang is one of my favourite fermented foods. Please use only 1 tablespoon if you can’t handle spicy food, at
minced garlic & ginger – you want this really finely minced to help break down the garlic so there isn’t a sharp bite. I recommend using a mincer, or if doing it by hand, chopping and then pressing/spreading the garlic with your knife to help break it down.
sugar – you can use any dry/granulated sugar here. I love using brown or cane sugar but organic white sugar (to ensure it’s vegan) works here too!
agave – maple syrup also works too
ketchup – for added sweetness and viscosity.
Rice wine vinegar – to help thin out the sauce – you could also use water here
cornstarch – to coat the tofu to help with the crisping up of it. Cornstarch draws out excess liquid too, so I wouldn’t skip it.
sea salt – my preferred salt. Do not use a lot as you’re also adding soy sauce in the seasoning as well as in the sauce.
black pepper – for seasoning the tofu.
soy sauce – soy sauce is used twice here, in the gochujang sauce and to lightly marinade.
How to Make Tofu Rice Bowls – Step by Step
Prepare Minute® Instant White Rice according to directions of the packaging.
In a medium-sized bowl place the pressed and torn tofu. Add in the soy sauce and toss to coat. Add in the sea salt, black pepper, and cornstarch, and toss to thoroughly combine.
Heat a pan or wok over medium-high heat, and add the oil. When hot, add the tofu and toss to crisp up on all sides until the tofu is cooked and crisped on all sides, about 8 minutes. Remove the tofu and place aside for now.
In a small bowl, whisk together all the gochujang sauce ingredients – the gochujang, minced garlic, sugar, soy sauce, agave, ketchup and rice wine vinegar. Taste and adjust ingredients if desired. If you started with just the 1 tablespoon of gochujang, taste to see if you can add more depending on the spice level.
Add the gochujang sauce into the same pan the tofu was in. Bring to a boil, then reduce heat to low and let it cook until nice and sticky, about 5 full minutes. Add back in the crispy tofu, stir together completely to coat, then remove from heat.
If adding broccoli: in another pan, and add a few tablespoons of water into the pan. Bring to a steady simmer over medium high heat and add in the broccoli florets and cover. Allow to steam for about 2 minutes to essentially blanch the broccoli. Remove from heat, drain excess liquid.
Put together your rice bowls:
Add over ½ cup rice per bowl (or as much as desired) some of the minute rice, ¼ of the tofu and some of the broccoli. Since the tofu makes so much extra sauce, feel free to drizzle it over the broccoli and the rice. Top with sesame seeds and chopped scallions, serve and enjoy!
Related Recipes
- General Tso Tofu
- Orange Cauliflower Bites
- Teriyaki Tofu
Ingredients
- 2 cups Minute® Instant White Rice
Korean tofu
- 3 tablespoons gochujang , please use only 1 tablespoon if you can’t handle spicy food
- 1 tablespoon minced garlic
- ½ tablespoon minced ginger
- 2 tablespoons sugar
- 2 tablespoons soy sauce
- 3 tablespoons agave , cut in half for a less sweet sauce
- 4 tablespoons ketchup , cut in half for a less sweet sauce
- 2 tablespoons Rice wine vinegar
For the crispy tofu
- 1 lb block extra firm tofu , pressed for at least 30 minutes and torn into 1 inch pieces
- 1 teaspoon soy sauce
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 tablespoon cornstarch
- 2 tablespoons oil
For the broccoli:
- 2-3 heads broccoli , cut into florets
- chopped scallions and sesame seeds for garnish
Instructions
Minute® Instant White Rice
- Prepare Minute® Instant White Rice according to directions of the packaging.
For the Crispy Tofu
- In a medium-sized bowl place the pressed and torn tofu. Add in the soy sauce and toss to coat. Add in the sea salt, black pepper, and cornstarch, and toss to thoroughly combine.
- Heat a pan or wok over medium-high heat, and add the oil. When hot, add the tofu and toss to crisp up on all sides until the tofu is cooked and crisped on all sides, about 8 minutes. Remove the tofu and place aside for now.
- In a small bowl, whisk together all the gochujang sauce ingredients – the gochujang, minced garlic, ginger, sugar, soy sauce, agave, ketchup and rice wine vinegar. Taste and adjust ingredients if desired. If you started with just the 1 tablespoon of gochujang, taste to see if you can add more depending on the spice level.
- Add the gochujang sauce into the same pan the tofu was in. Bring to a boil, then reduce heat to low and let it cook until nice and sticky, about 5 full minutes. Add back in the crispy tofu, stir together completely to coat, then remove from heat.
- If adding broccoli: in another pan, and add a few tablespoons of water into the pan. Bring to a steady simmer over medium high heat and add in the broccoli florets and cover. Allow to steam for about 2 minutes to essentially blanch the broccoli. Remove from heat, drain excess liquid.
Put together your rice bowls:
- Add over ½ cup rice per bowl (or as much as desired) some of the minute rice, ¼ of the tofu and some of the broccoli. Since the tofu makes so much extra sauce, feel free to drizzle it over the broccoli and the rice. Top with sesame seeds and chopped scallions, serve and enjoy!
