Pumpkin French Toast
Ingredients
- 1 cup pureed pumpkin (from a can is just fine)
- 1 1/2 cups almond milk (or your favorite non-dairy milk)
- 2 tablespoons cornstarch
- 2 teaspoons cinnamon
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon ground cloves
- 1 teaspoon pure vanilla extract
- 1 stale baguette sliced diagonally in 1 inch pieces (see tip), or 8 pieces thick sliced bread
- Cooking oil for the pan
Instructions
- Mix together all ingredients (except for the bread, obvioulsy). Spread out baguette slices on a rimmed baking pan in a single layer. Pour on pumpkin mixture and flip to coat. Let sit for 20 minutes, then flip over and soak for 10 minutes more.
- Preheat a large non-stick skillet over medium heat (I use cast iron). Spray with cooking oil, or drizzle a little into the pan, and cook about half of the soaked breads at a time for 5 to 7 minutes on one side and about 3 minutes on the other. They should be golden to medium brown and flecked with darker spots. Keep warm on a plate covered with tin foil while you cook the second batch.
- If not serving immediately, cover and place in a 200 degree oven for up to an hour. Serve with maple syrup and earth balance, of course.
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