Spiced Pumpkin French Toast

By Vegiegail

Ingredients

• 2 cups non-dairy milk [I used So Delicious Original unsweetened coconut milk]
• ½ cup pumpkin purée
• 2 heaping Tbsp finely-ground flax meal
• 1 Tbsp pumpkin pie spice
• pinch of salt
• 1 loaf fresh ciabatta cut into ½ inch slices
• ¼ cup pecans, toasted
• maple syrup

Details

Adapted from soundlyvegan.com

Preparation

Step 1

Add the milk, pumpkin purée, flax meal, pumpkin pie spice and salt to a blender. Blend until smooth. Transfer to a bowl and set aside for at least 15 minutes to thicken. [I made mine the night before and placed in the refrigerator and it worked brilliantly.]

Dip the bread into the pumpkin milk and coat evenly. Remove any excess by brushing the bread along the sides of the bowl after dunking. Place on a hot nonstick griddle and cook over medium heat for a couple of minutes on each side until the bread has set.

Serve hot with warmed maple syrup, a sprinkle of powdered sugar and toasted pecans.