Ingredients
– 1 cup unsweetened soy milk
– 1/2 cup pumpkin puree
– 1/4 cup cornstarch
– 2 tablespoons packed brown sugar
– 1 teaspoon pure vanilla extract
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 8 to 9 pieces thick bread (such as Texas toast or sourdough)
– Vegan butter for the pan
Instructions
1-Step 1: Mix the Batter Whisk together the soy milk, pumpkin puree, cornstarch, brown sugar, vanilla extract, cinnamon, nutmeg, and ginger in a shallow bowl. Stir until it’s smooth and well combined. Let it sit for a moment to blend the flavors.
2-Step 2: Heat the Pan Warm a non-stick pan over medium-high heat and melt about 1 tablespoon of vegan butter. This step ensures your toast gets that perfect golden crust without sticking.
3-Step 3: Dip and Cook Quickly dip each bread slice into the batter, coating both sides evenly. Fry them in the hot pan for 2 to 3 minutes per side until they’re golden brown. Add more vegan butter between batches if needed.
4-Step 4: Serve It Up Plate the slices right away and top with favorites like maple syrup or chopped pecans. It’s ready to enjoy in no time, and feels like a warm hug on a chilly day.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥄 Any non-dairy milk such as almond, cashew, oat, or coconut can substitute soy milk.
🍞 Use thick bread that is 1-2 days old like Texas toast or sourdough for best texture and to prevent sogginess.
🍁 Store leftovers wrapped in the refrigerator for up to 3 days and reheat in a toaster to restore crispness.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: Vegan
- Diet: Vegan
Nutrition
- Serving Size: 2 slices
- Calories: 221 kcal
- Sugar: 10 g
- Sodium: 272 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 0 mg