Pumpkin French Toast
This Pumpkin French Toast the perfect cozy breakfast you need on a crisp fall morning, that's ready in 15 minutes. It is vegan, egg-free, and uses potato starch to make it extra crispy!`
I love a good French toast, especially on the weekends. But the problem with most French toasts I've run into is that they turn into mushy bread by the time I'm done with them.
I wanted to make this recipe not just for the fall breakfast vibes, but also to give it a perfect crunch when you bite into the French toast.
Potato starch fixes that. It thickens the pumpkin batter just enough to coat the bread and set up during cooking. The result is closer to restaurant-style French toast than anything I've made without eggs.
If you're into fall breakfasts, I also have pumpkin protein balls that work as a grab-and-go option, or check out the best breakfast side dishes roundup if you want to build out a full spread.
For something savory, my tomato avocado toast balances out the sweetness here.
Ingredient Notes
Refer to the recipe card below for full measurements and instructions.
Potato starch: This is the key to egg-free success. It thickens the batter so it coats the bread instead of running off. Cornstarch works 1:1 if that's what you have.
Pumpkin puree: Use pure pumpkin, not pumpkin pie filling. Pie filling has added sugar and spices that throw off the balance. A 15-ounce can gives you enough for two batches of this recipe.
Brioche or Texas toast: Brioche is softer and sweeter than standard bread, which means it absorbs batter faster. Texas toast or a thick bread will also work great for this recipe.
Pumpkin spice powder: If you want to make your own, combine ¼ teaspoon each of cinnamon, ginger, and nutmeg with a pinch of allspice and cloves.
Soy milk: I use soy because it has more protein than oat or almond, which helps the batter set. Any unsweetened plant milk works.
Vegan butter: Earth Balance or Miyoko's both work well.
How to Make Pumpkin Spice French Toast
Step 1: Make the batter
In a shallow bowl or baking dish, whisk together the soy milk, pumpkin puree, potato starch, sugar, vanilla, cinnamon, and pumpkin spice powder. The mixture should be smooth with no starch clumps.
A shallow dish works better than a deep bowl because you can lay the bread flat and flip it easily. I use a square baking dish.
Step 2: Dip the brioche
Dip each slice quickly, about 2 to 3 seconds per side. If you are using Brioche, know that it is delicate. Soak it just enough to get the coating on. Too much soaking will make the bread fall apart.
Step 3: Cook until golden
Melt a tablespoon of vegan butter in a skillet or griddle over medium heat.
Cook each slice for 3 to 6 minutes per side. The edges should look set and slightly crisp before you flip.
Add more butter between batches. The pan absorbs it fast, and dry spots lead to uneven browning.
Tips for the Best Results
Don't skip the vanilla. It rounds out the pumpkin spice and keeps the toast from tasting flat. Vanilla bean paste is better if you have it.
Serving Suggestions
Classic maple syrup is hard to beat, but this French toast pairs well with toppings that lean into fall flavors. I like a drizzle of maple glaze when I want something richer than plain syrup.
Sliced bananas and a handful of toasted pecans add texture without competing with the pumpkin. A dusting of powdered sugar keeps it simple for kids.
For brunch, serve alongside fresh fruit or a green protein smoothie to balance the sweetness. The breakfast side dishes roundup has more ideas if you're feeding a group.
Frequently Asked Questions
Can I use regular sandwich bread instead of brioche?
If brioche isn't available, Texas toast is your best alternative because of its thickness.
How do I store leftovers?
I don't recommend to store this overnight as the bread can get soggy. It is best to be made on the day of.
More Pumpkin Recipes
If you have leftover pumpkin puree, try these:
More Breakfast Recipes
- Tomato Avocado Toast
- Vegan Ricotta Toast with Cucumber and Radish
- Avocado Toast 4 Ways
- 25 Best Breakfast Side Dishes
Ingredients
- ½ cup soy milk or any non-dairy milk
- ¼ cup pumpkin puree
- 2 tablespoons potato starch or cornstarch (1:1 sub)
- 1 tablespoon sugar
- ½ teaspoon vanilla
- ¼ teaspoon cinnamon
- ½ teaspoon pumpkin spice powder
- 4 slices brioche or Texas toast
- vegan butter for the pan
Instructions
- In a shallow bowl, whisk together the soy milk, pumpkin puree, potato starch, brown sugar, vanilla, cinnamon, and pumpkin spice powder. Whisk again right before dipping; the starch settles fast.
- Dip each side of the brioche quickly. Brioche is softer and sweeter than sturdier breads, so do not let it soak or it will fall apart.
- Melt vegan butter in a pan over medium heat (not medium-high; brioche browns fast). Cook each slice about 2-3 minutes per side, until golden brown.
- Serve warm with your favorite toppings, like maple syrup.
