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.
Pumpkin French toasttoast
- 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
01 / 05
Dry out the breadbread
02 / 05
Whisk the pumpkin mixturemixture
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 breadbread
Soak the bread slices in the pumpkin mixture for 10 to 30 minutes, flipping halfway through.
04 / 05
Fry the toasttoast
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 warm topped with toasted pecans, maple syrup and plant-based butter.
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This recipe uses JUST Egg. Buy now and become a master of plant-based cuisine.
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