Irresistible Vegan Pumpkin French Toast

Fall mornings call for something cozy and warm on the breakfast table. I’ve always loved french toast, but I wanted to create a version that everyone could enjoy, whether they’re vegan or not. Plus, adding pumpkin seemed like the perfect way to embrace the season without going overboard.

This vegan pumpkin french toast has become my go-to weekend breakfast. It’s got that familiar french toast comfort but with a subtle pumpkin flavor that doesn’t taste like you’re eating pie for breakfast. The best part? It comes together quickly with ingredients I usually have on hand during pumpkin season.

I make this when I want something that feels special but doesn’t require much effort. My kids love it with a drizzle of maple syrup, and I appreciate that it’s plant-based without sacrificing any of the flavors we crave. It’s become our new fall tradition.

What Kind of Bread Should I Use?

Day-old bread is your best friend for this recipe since it’s slightly stale and will soak up that pumpkin mixture without falling apart. Thick-cut slices work better than thin ones – think brioche, challah, or even a good sourdough if you want something with more flavor. If you only have fresh bread on hand, you can toast it lightly first or let it sit out for a few hours to dry out a bit. For those following a gluten-free diet, any sturdy gluten-free bread will work just fine, just make sure it’s not too crumbly or it might break apart when you dip it in the pumpkin mixture.

Options for Substitutions

This vegan french toast is pretty adaptable, so here are some swaps you can make:

• Plant-based milk: Any plant milk works here – almond, coconut, cashew, or even rice milk. Just keep in mind that coconut milk will make it richer, while almond milk keeps it lighter.
• Cornstarch: If you’re out of cornstarch, you can use arrowroot powder in the same amount, or try 2 tablespoons of ground flaxseed mixed with 3 tablespoons water (let it sit for 5 minutes to thicken).
• Pumpkin puree: Sweet potato puree or butternut squash puree work great as substitutes. You could also try mashed banana, though it will change the flavor profile completely.
• Maple syrup: Agave nectar, brown rice syrup, or even regular sugar dissolved in a bit of water can replace the maple syrup. Start with less and adjust to taste.
• Pumpkin pie spice: Make your own by mixing 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and a pinch each of ginger and cloves. Or just use cinnamon alone if that’s all you have.
• Day-old bread: Fresh bread works too, but day-old soaks up the mixture better without falling apart. Brioche, challah, or thick-cut sandwich bread all work well.

Watch Out for These Mistakes While Cooking

The biggest mistake when making vegan French toast is not whisking the cornstarch thoroughly with the plant-based milk, which can leave you with lumpy batter and uneven coating on your bread – make sure to whisk until completely smooth before adding the pumpkin puree.

Another common error is using fresh bread instead of day-old slices, as fresh bread will fall apart when dipped in the wet mixture, while slightly stale bread holds its shape and absorbs the flavors better.

Don’t rush the cooking process by cranking up the heat too high, as this will burn the outside while leaving the inside undercooked – medium heat gives you that perfect golden crust while ensuring the bread is warmed through.

Finally, avoid skipping the resting step after dipping each slice, as letting the bread sit for 30 seconds allows the mixture to soak in properly and creates a more custardy texture.

What to Serve With Vegan Pumpkin French Toast?

This cozy pumpkin french toast is perfect with a drizzle of extra maple syrup and a sprinkle of chopped pecans or walnuts for some crunch. Fresh berries like blueberries or sliced strawberries add a nice pop of color and balance out the warm spices beautifully. For a heartier breakfast, try serving it alongside some crispy vegan sausage links or a side of roasted sweet potato hash. A hot cup of coffee or chai tea makes the perfect drink pairing to complete this fall-inspired breakfast spread.

Storage Instructions

Refrigerate: Leftover french toast slices can be stored in the fridge for up to 3 days in an airtight container. I like to place parchment paper between each slice to prevent them from sticking together. The pumpkin mixture can also be made ahead and stored in the fridge for up to 2 days before using.

Freeze: These freeze really well for busy mornings! Let the french toast cool completely, then wrap individual slices in plastic wrap or store them in a freezer bag with parchment between each piece. They’ll keep for up to 2 months and make breakfast prep so much easier.

Warm Up: To enjoy your stored french toast, just pop it in the toaster or toaster oven until heated through and slightly crispy on the outside. You can also warm it in a skillet over medium heat for a minute or two on each side. From frozen, let it thaw for a few minutes first or add an extra minute to the heating time.

Preparation Time	10-15 minutes
Cooking Time	20-30 minutes
Total Time	30-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 500-600
• Protein: 8-12 g
• Fat: 8-12 g
• Carbohydrates: 95-110 g

Ingredients

• 1/2 cup plus 2 tbsp non-dairy milk (like oat or soy)
• 1 1/2 tbsp cornstarch
• 1/2 cup pure pumpkin purée (unsweetened, not pie filling)
• 2 tbsp pure maple syrup (plus extra for drizzling)
• 1 tsp pumpkin pie spice blend
• 1 tsp vanilla extract
• Light cooking oil (canola or vegetable) for frying
• 6 slices stale bread (gluten-free optional)

Step 1: Prepare the Pumpkin Custard Mixture

• 1/2 cup plus 2 tbsp non-dairy milk (like oat or soy)
• 1 1/2 tbsp cornstarch
• 1/2 cup pure pumpkin purée (unsweetened, not pie filling)
• 2 tbsp pure maple syrup
• 1 tsp pumpkin pie spice blend
• 1 tsp vanilla extract

In a wide medium bowl, whisk together the non-dairy milk and cornstarch until the cornstarch is completely dissolved.

Add the pumpkin purée, maple syrup, pumpkin pie spice blend, and vanilla extract.

Whisk everything together thoroughly to form a smooth and well-combined pumpkin custard mixture.

Step 2: Preheat the Pan

• light cooking oil (canola or vegetable) for frying

Lightly oil a large non-stick pan with a bit of canola or vegetable oil and place it over medium heat.

Allow the pan to heat until it is hot and ready for frying, ensuring there is an even, thin layer of oil to prevent sticking.

I like to make sure the oil is shimmering but not smoking before starting the French toast.

Step 3: Dip and Coat the Bread

• 6 slices stale bread (gluten-free optional)
• pumpkin custard mixture (from Step 1)

Quickly dip each slice of stale bread into the pumpkin custard mixture (from Step 1), coating both sides well.

Do not soak—just a quick dip on each side is enough to prevent soggy bread.

Gently shake off any excess custard from the bread before placing it in the pan.

Step 4: Cook the Pumpkin French Toast

• coated bread slices (from Step 3)

Place the coated bread slices in the hot, oiled pan (from Step 2).

Cook for 3 to 5 minutes on each side over medium heat, or until each slice is golden brown and crisp on the outside.

Work in batches if necessary to avoid overcrowding the pan.

Cooking the French toast slowly helps it get crisp outside and ensures it cooks through to the middle.

Step 5: Serve and Enjoy

• extra maple syrup (for drizzling)

Serve the pumpkin French toast hot, topped with extra maple syrup, vegan butter, coconut whipped cream, and another pinch of pumpkin pie spice if desired.

For a touch of indulgence, I like to drizzle a little extra maple syrup on top right before serving.