Mmm! Amazingly decadent and seasonal breakfast food was on the menu this week because of the holiday. I don’t post many breakfast recipes because we tend to eat very simply in the mornings and usually end up throwing together a quick Vega smoothie. I wanted to treat H to a special breakfast on Christmas morning for a variety of reasons, including that she took on the task of preparing Christmas Eve’s dinner for us this year. I figured that If I was going to treat her I’d need to go all out and thoroughly indulge her sweet tooth. I also knew that this would probably involve tackling a dish that I’d put on the back-burner for a long time: vegan French toast. I only wish that I’d put my imagination to work on this sooner because it turned out wonderfully and earned me some serious brownie points!
Spiced Pumpkin French Toast
Ingredients:
2 cups non-dairy milk [I used So Delicious Original unsweetened coconut milk]
½ cup pumpkin purée [I use Farmer’s Market Organic brand]
2 heaping T finely-ground flax meal
1 T pumpkin pie spice
pinch of salt
1 loaf fresh ciabatta cut into ½ inch slices
¼ cup pecans, toasted
maple syrup
Directions:
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.
Soundly Vegan 