- Whisk the non-dairy milk, pumpkin, tapioca flour, maple syrup, vanilla, and pumpkin spice together in a large bowl until well combined. Then pour the milk mixture into a large shallow bowl big enough so that the bread will fit.
- Preheat a large nonstick skillet over medium heat.
- Whisk the pumpkin mixture once more to make sure everything is combined and dip each side of the bread until it’s evenly coated. Place the bread in the pan, cook for 2-3 minutes, flip the bread and cook for 2-3 more minutes. Be patient with this part of the process. If you try and flip too early the bread will stick.
- Serve and enjoy!
Thick and hearty bread is a must. French bread, sourdough, whole-grain ciabatta, or a nice hearty rustic loaf that’s not yet been sliced yields great results. Regular bread will give you mushy french toast and won’t cook up as well.
Mildly stale bread works best and will give you an even better result. Simply place a loaf of bread on a baking sheet and let it sit out overnight until the next morning.
Use a good nonstick pan and let it completely heat over medium-low to medium heat. The biggest mistake people often make is cooking before the pan is ready.
If you want to make this dish gluten-free simply use your favorite gluten free bread.
- Serving Size: 2 slices
- Calories: 215
- Sugar: 10 g
- Sodium: 340.9 mg
- Fat: 3.1 g
- Carbohydrates: 38 g
- Fiber: 4.8 g
- Protein: 8.7 g
- Cholesterol: 0 mg