The first morning in Maine is always a production. As it’s the first day of the trip that hasn’t involved a pre-dawn wake-up call and several hours in the car, it’s something to celebrate, preferably with loads of coffee and a good breakfast, like this Vegan Pumpkin French Toast!

You read that right: vegan French toast. Like no eggs, no dairy, but all the crispy goodness. This Vegan Pumpkin French Toast will knock your coziest socks right off.

I’ve been intimidated by veganizing French toast in the past due to the classic recipe’s reliance on eggs for structure and flavor, but you know what? Pumpkin is an excellent egg replacer in baked goods, and does indeed provide some structure and flavor (with the help of some pumpkin pie spice). Plus, pumpkin season (or as you might know it, autumn) has officially begun and this is fulfilling all my cravings.

• 

• 

• 

As for the process, it’s basically the same as traditional French toast. Mix up the eggless pumpkin custard, dip some day-old bread in it and fry it up in a mix of (vegan) butter and oil. Top it off with maple syrup, confectioner’s sugar, toasted pecans, or anything else your heart desires and dig into this pumpkin decadence!

As you can likely tell from the photos, I made the batch pictured at home in NYC, but our first-day-in-Maine batch worked just as well even with gluten-free sandwich bread. It was the perfect way to start our trip and the perfect way to start off a new season.

Vegan Pumpkin French Toast
makes 8-10 pieces, about 4-5 servings

1/2 cup pure pumpkin purée
1 tablespoon granulated or brown sugar (or maple syrup)
1 teaspoon pumpkin pie spice
pinch of Kosher or sea salt
1 1/4 cup unsweetened plant milk (or other milk of choice)
8-10 thick slices day-old vegan bread (I used 2/3 of a 1 lb. country loaf from Costco)

For cooking:
2 tablespoons (vegan or regular) butter
2 tablespoons canola oil

For serving:
maple syrup
confectioner’s sugar
toasted chopped nuts
seasonal fruit

In a small-medium mixing bowl, whisk together pumpkin purée, sugar, pumpkin pie spice or salt. Whisk in plant milk. Pour custard into a shallow dish.

Heat 1 tablespoon each of butter and oil in a non-stick pan over medium-high heat.

Working with one or two slices of bread at a time, dip each in the custard, coating both sides. Transfer to the pan and cook 2-3 minutes, or until turning brown. Flip with a spatula and cook another 2-3 minutes. Remove to a plate.

Repeat dipping and cooking processes until all slices of bread have been used. Add more butter and oil to the pan as necessary.

Divide French toast among plates. Top with maple syrup, confectioner’s sugar, toasted nuts, and/or seasonal fruit as desired. Serve immediately.