Happy Thanksgiving! Why not start the day with pumpkin?
Source: The Viet Vegan | Serves: 4 | Time: 30 min
Changes: used almond milk; used Penzeys spice; used a baguette instead of sliced bread
1 cup #pumpkin puree
1 1/2 cups almond milk
2 tbsp all purpose flour
1 tsp vanilla extract
1 tbsp white sugar
1 large baguette
2 tsp vegan margarine for the pan
Maple syrup, for serving
Preheat a skillet to medium heat.
Whisk together pumpkin puree, almond milk, pumpkin spice, flour, vanilla extract, and sugar until smooth and incorporated.
Lightly coat bread with the pumpkin mixture. Scrape off excess mixture.
Melt some vegan margarine on the pan (use about 1/4 tsp per slice on the pan) and cook French toast on each side until golden brown.
Repeat until all bread (or mixture) is used up. Serve with maple syrup.
I ended up having extra mixture, so I'll likely have more of this tomorrow :)