this brunch perfect vegan Pumpkin Bread French Toast will be your new favorite – during the holidays and beyond! your comfort food breakfast cravings, sorted.
Pumpkin Bread French Toast
This is definitely a favorite way to enjoy Pumpkin Bread… especially on cozy weekends during the holiday season! This works as a casual family breakfast and is also totally brunch worthy.
Making French Toast from quick bread is nothing new here – our longtime readers might remember the Zucchini Bread French Toast of 2012.
The next year, our Savory Broccoli Cheddar French Toast stretched the rules in the best of ways. Mmm.
Make Ahead Recipes
There are two components of this Pumpkin Bread French Toast recipe, and they can both be made ahead for a super quick and easy breakfast – even on our busy weekdays.
The Cashew Custard takes about one minute to make. It makes a tasty sauce for so many things though, so I like to make it ahead or save any leftovers there might be. (I have made this recipe enough times that I can safely say there rarely is leftover custard, and if there is, I simply pour it over the already cooked French toast for another coat, and flip again to cook.
I learned that several layer French toast method from my Grandpa Z. He always made the best French toast. He is probably the reason I love it so much.
The other component to this Pumpkin Bread French Toast is the Pumpkin Bread itself! I recommend French toasting it after it is a few days old, if it lasts that long! The soft fluffy brand new pumpkin bread is equally delicious, though.
Make a loaf or two a day or two before, and enjoy this warming breakfast this weekend!
Brunch ready – who is in?
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- 3/4 cup raw cashews
- 1 cup apple juice or dairy free milk
- 2 teaspoons pure vanilla extract or paste
- 1 teaspoon cinnamon
- pinch sea salt
- 1-2 tablespoons vegan butter (soy free if needed)
- 6-8 slices (gluten free) Pumpkin Bread with Salted Pepitas
- In high speed blender, combine cashews and apple juice / milk. Blend on highest power until completely smooth.
- Add vanilla, cinnamon, and salt, blend until combined.
- On large griddle over medium heat, melt butter.
- Dip bread into cashew custard, place on griddle. Cook about two to three minutes before flipping, when just golden brown. Cook another couple few minutes on other side, until cooked through and golden brown.
- Serve warm.
Vitamix 5300 Blender, Professional 64 oz. Low-Profile Container
NOW Foods Raw Organic Cashews
Elmhurst - Unsweetened Cashew Milk - 32 Fluid Ounces
Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract, with gift box, 4 ounces
McCormick Ground Cinnamon, 2.37 Oz
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Serving Size:2 pieces
Amount Per Serving:Calories: 350 Total Fat: 15g Saturated Fat: 8g Trans Fat: 1g Unsaturated Fat: 9g Cholesterol: 0mg Sodium: 461mg Carbohydrates: 34g Fiber: 7g Sugar: 23g Protein: 13g
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more…
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