I’ve got your Thanksgiving breakfast covered. And it’s vegan. But for you non-vegans out there, that doesn’t mean it isn’t delicious. It’s better than delicious.
Pumpkin Baked French Toast
It’s even better with real maple syrup drizzled down.
Now run to the kitchen quick and get some ready for tomorrow’s breakfast. Because you won’t have enough pumpkin in your life already tomorrow. You need one more pumpkin thing.
Dry ingredients: cinnamon, pumpkin pie spice, salt and sugar.
Oh! And cubes of crusty bread. I used Ezekiel bread, but you can use anything you want.
Wet ingredients: milk (I used coconut milk, but almond would be fine too), butter (I used Earth Balance), vanilla, pumpkin and tofu. Yep! That nasty vegan stuff. You’ll love it in this recipe.
You put all the wet things in the blender……
And blend ’em all together. It’s a really hard recipe. Not.
While that’s blending, you put the bread crumbs and the rest of the dry ingredients in a bowl and mix them all together. I used my hands. I like getting my hands in my cooking.
Then you dump the dry ingredients in an 8 x 8 inch baking pan. I sprayed with cooking spray first so it wouldn’t all stick to the pan. And pour the wet ingredients over the top. Cover with plastic wrap and put it in the fridge overnight.
In the morning you bake it for 30 minutes at 400°. Easy peasy. And you’re gonna love it. Especially if you’re a pumpkin lover like me.
And even more so if you pour on a little extra real Vermont maple syrup. Yum.
I’m having Thanksgiving dinner at niece Janna’s in-laws’ lake house. (Hi Kaye! Can’t wait to see you!) Where their Thanksgiving breakfast tradition is biscuits with chocolate sauce poured over them! I think there are strawberries involved too. But I will be chowing down on some of this French Toast before I hit the road. Maybe I’ll have biscuits when I get there. Followed by the big Thanksgiving Day spread. It is a day for eating all day and being thankful for food, isn’t it?
And I’m thankful for a whole bunch of other things too.
Link to an easily printed copy of the whole recipe here: