Baked Pumpkin Pie French Toast
I’ll admit it- I’m not really a fall girlie.
I know, shocking.
And I’m certainly not on board with the whole “pumpkin everything” craze. But trust me, you want to try this recipe.
If you're looking for the ultimate autumnal brunch dish, Baked Pumpkin Pie French Toast is the cozy, delicious treat you didn’t know you needed.
SHOPPING LIST:
French Toast:
French bread (slightly stale preferred)
Pumpkin purée (unsweetened)
Plant milk or vegan heavy cream (e.g., Silk, Califia Farms)
Just Egg or aquafaba (chickpea brine)
Brown sugar
Vegan butter (unsalted preferred)
Cinnamon
Allspice
Nutmeg
Ground ginger
Vanilla extract
Salt (optional, if using unsalted butter)
Whipped Cream:
Coconut cream (full fat) or vegan heavy cream
Vanilla extract
Powdered sugar
Optional Toppings:
Maple syrup
EQUIPMENT:
13” x 9” baking dish or rimmed cookie sheet
Large shallow bowl or pan (for soaking bread)
Large glass or stainless steel bowl (for whipping cream)
Hand or stand mixer (with whisk attachment for whipping cream)
Spatula or mixing spoon
Whisk (for mixing the pumpkin mixture)
Serrated knife (for slicing bread)
Cutting board
Measuring cups and spoons
Cooling rack (optional, for cooling the French toast)
Oven mitts or heat-resistant gloves
Freezer (to chill bowl and mixer attachments for whipped cream)
HELPFUL NOTES:
1. What is Aquafaba?
Aquafaba is the liquid from a can of chickpeas (or other legumes). It’s a fantastic egg substitute in vegan baking, providing binding and leavening properties similar to eggs. In this French toast recipe, aquafaba helps create a rich, fluffy texture without the need for traditional eggs.
2. Aquafaba vs. Liquid Vegan Egg:
Aquafaba: As mentioned, aquafaba is the liquid from canned chickpeas and is a versatile, cost-effective egg replacer. It works well in recipes where a lighter texture is desired, and it also adds moisture without altering the flavor of the dish.
Liquid Vegan Egg: Liquid vegan egg substitutes, like Just Egg, are specifically formulated to mimic the taste and texture of real eggs. They tend to produce a slightly richer texture compared to aquafaba and can add a subtle egg-like flavor. Both options work well in this recipe, so you can choose based on your preference or availability.
3. Coconut Cream vs. Plant-Based Heavy Cream:
Coconut Cream: This is the thick, creamy part of canned coconut milk, separated from the watery liquid. It’s rich and works great for making whipped cream with a subtle coconut flavor. For the best results, use full-fat coconut cream, and be sure to chill it in the refrigerator for at least 24 hours before use to help it thicken.
Plant-Based Heavy Cream: This is a dairy-free alternative to traditional heavy cream, usually made from ingredients like almonds, cashews, or oats. It has a neutral flavor, making it perfect for recipes where you want a creamy texture without the coconut taste. Either option will work well in this recipe, depending on your flavor preference.
4. Chilling the Bowl and Mixer Attachments:
For the best whipped cream, place your mixing bowl and mixer attachments in the freezer for about 15 minutes before you start. This helps the cream whip up faster and achieve stiff peaks without overheating or breaking.
5. Prepping the Bread:
For the best texture, use slightly stale bread, as it will soak up the pumpkin mixture without becoming too soggy. If your bread is fresh, you can leave the slices out for a few hours to dry out slightly, or lightly toast them before soaking.
6. Soaking Time:
Let the bread slices soak in the pumpkin mixture for at least 30 minutes to ensure they absorb all the flavors. If you’re prepping ahead, you can soak the bread overnight in the refrigerator, which will make the French toast even more flavorful and convenient for a morning bake.
7. Preheating the Baking Dish:
Preheat your oven to 375°F (190°C) and place the baking dish in the oven for about 15 minutes before baking. Adding the soaked bread to a hot dish helps create a nice crust on the bottom, giving the French toast a perfect balance of crispiness and tenderness.
8. Melting Butter and Sugar:
When you remove the preheated dish from the oven, add the cubed butter and allow it to melt completely. Then, sprinkle the brown sugar over the melted butter and stir to combine. This forms a caramel-like layer that adds extra sweetness and a delightful texture to the French toast.
9. Baking Time and Temperature:
After the initial 15 minutes of baking at 375°F (190°C), flip the bread slices and increase the oven temperature to 425°F (220°C). This helps to achieve a golden-brown finish on both sides, ensuring that the French toast is perfectly cooked with a crispy exterior.
10. Cooling Time:
Let the French toast cool in the baking dish for about 10 minutes after baking. This cooling period allows the butter and sugar mixture to set and form a nice crust, making it easier to serve.
11. Serving Suggestions:
Serve the French toast warm, topped with maple syrup, a dollop of homemade whipped cream, and a sprinkle of cinnamon or powdered sugar. The whipped cream can be made ahead of time and stored in the refrigerator until ready to use.
IN THE MIX
Let the bread slices soak in the pumpkin mixture for at least 30 minutes to ensure they absorb all the flavors. If you’re prepping ahead, you can soak the bread overnight in the refrigerator, which will make the French toast even more flavorful and convenient for a morning bake.
INGREDIENTS:
French Toast:
1 loaf of French bread, cut into 1-1 ½” slices
1 can (15 oz./425g) pumpkin purée (unsweetened)
1 ¼ cups (300ml) plant milk or vegan heavy cream (Silk or Califia Farms work great)
¼ cup (60ml) Just Egg (or other liquid egg substitute) or aquafaba (chickpea brine)
½ cup (100g) brown sugar
½ cup (113g) vegan butter, cubed (unsalted preferred)
2 tsp. cinnamon
¼ tsp. allspice
⅛ tsp. nutmeg
⅛ tsp. ground ginger
2 tsp. vanilla extract
Pinch of salt (skip if using salted butter)
Whipped Cream:
1 can coconut cream (full fat) or 1 cup (240ml) vegan heavy cream
1 tsp. vanilla extract (optional)
2-4 tsp. powdered sugar (adjust to your preferred sweetness)
PREP:
Chill Coconut Cream: If using coconut cream, place the can in the refrigerator at least 24 hours ahead of time to chill.
Slice Bread: Cut the French bread into ¾” - 1” slices.
Prep Bowl: Place the bowl for whipping cream in the freezer for at least 15 minutes before making the whipped cream.
Preheat Oven: Preheat your oven to 375°F (190°C) and place the baking dish in the oven 15 minutes before bake time.
Use a larger bowl or dish than I did to soak your bread for better results = )
DIRECTIONS:
1. Make the Whipped Cream:
Put your empty bowl in the freezer for 15 minutes before starting. This helps the cream form nice peaks without overmixing or heating up.
If using coconut cream, separate the solid cream from the liquid (save the liquid for another use like smoothies or curry).
In the chilled bowl, whip the solid coconut cream or heavy cream using a hand or stand mixer on medium to medium-high speed until soft peaks form and the mixture thickens.
Add vanilla extract and powdered sugar, and continue to whip until slightly stiffer peaks form. Be careful not to overmix. If the mixture gets too warm, chill it in the freezer for a few minutes, then whip again.
Transfer the whipped cream to a bowl or jar and keep it in the refrigerator until ready to use.
2. Prepare the French Toast:
In a large, shallow bowl, mix together the pumpkin purée, plant milk or heavy cream, Just Egg or aquafaba, vanilla extract, and spices.
Dip each slice of bread into the batter, turning to coat evenly. Let the soaked bread slices sit on the counter for 30 minutes to 1 hour. If your bread is very stale or if you’re prepping ahead, cover and refrigerate the soaked bread overnight.
3. Bake the French Toast:
Preheat the oven to 375°F (190°C). Place the baking dish in the oven to warm up for 15-20 minutes.
Remove the dish from the oven and add the cubed butter, swirling it around to melt.
Sprinkle the brown sugar over the melted butter and stir to combine.
Arrange the soaked bread slices on top of the butter-sugar mixture.
Bake at 375°F (190°C) for 15 minutes, then carefully flip the bread slices. Increase the oven temperature to 425°F (220°C) and bake for another 15-25 minutes, or until the French toast is golden brown.
4. Serve and Enjoy:
Once done, let the French toast cool in the dish for about 10 minutes to allow the butter and sugar mixture to form a nice crust.
Serve warm with maple syrup, a dollop of whipped cream, and a sprinkle of cinnamon or powdered sugar.
