Pumpkin French toast

toast
Difficulty

Beginner

Cooktime

25 min

Serves 3-4

3-4
  • 8 slices of bread
  • ½ cup JUST Egg
  • 2 tablespoons maple syrup
  • ¼ teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice
  • Pinch freshly grated nutmeg
  • ¼ teaspoon vanilla extract
  • ¾ cup nondairy milk
  • ⅓ cup pumpkin puree
  • Plant-based butter or refined coconut oil for the pan
  • Toasted pecans for serving

Equipment

Equipment
  • spatula icon

    Spatula

  • iron skillet icon

    Nonstick skillet

01 / 05

Dry out the bread

bread

If your bread isn’t stale yet, lay it out on a baking sheet overnight to dry or bake it for 10 minutes in a 250°F oven until stiff. Using stale or dried bread will help it soak up the custard while avoiding soggy French toast.

02 / 05

Whisk the pumpkin mixture

mixture

Whisk together the JUST Egg, maple syrup, salt, pumpkin pie spice, nutmeg, vanilla, milk and pumpkin puree in a wide shallow dish.

03 / 05

Soak the bread

bread

Soak the bread slices in the pumpkin mixture for 10 to 30 minutes, flipping halfway through.

04 / 05

Fry the toast

toast

Bring a nonstick skillet to medium-low heat and brush with a light coating of butter or coconut oil. Remove each slice of bread from the soaking dish, letting any excess custard mixture drip back into the dish. Cook each slice for 2 to 3 minutes on each side until browned. Cover the pan between flipping to help the toast cook through fully. Transfer each cooked slice to a baking sheet and keep warm in a 200°F oven until ready to serve.

05 / 05

Serve

Serve

Serve warm topped with toasted pecans, maple syrup and plant-based butter.

Shop JUST Egg

Egg

This recipe uses JUST Egg. Buy now and become a master of plant-based cuisine.

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