Vegan Baked Pumpkin French Toast

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Vegan Baked Pumpkin French Toast

  • ~3c cubed day old bread [not soft sandwich bread]
  • 2 flax “eggs” [2T ground flax meal + 6T warm water, whisked + let sit for 10min]
  • 3T pumpkin puree
  • 2T almond milk
  • 1T sucanat [cane sugar or brown sugar]
  • 1t cinnamon
  • 1/2t vanilla
  • 1/4t ginger
  • pinch of allspice/nutmeg/cloves/salt


- Preheat oven to 350*
- After flax “eggs” are ready, whisk in all other ingredients, in a large bowl.
- Add bread cubes and stir to coat with the batter.
- Spray individual bowls or pan [bread loaf size] with cooking spray. Also spray 1 side of foil that will cover the bowls/pan.
- Add bread cubes to bowls/pan, letting excess batter drip off.
- Cover with greased foil and bake for 25min.
- Uncover and bake an additional 5min.
- Top with bananas + nuts [optional] and broil for 1-3min, watching closely so it does not burn.
- Scoop out, top + serve!

*If you don’t want to eat this with any sweet toppings, I would suggest doubling the amount of sugar you mix into the recipe. The French toast alone is not very sweet.