This Pumpkin French Toast is quick and easy to make with gluten-free bread, almond milk and cozy pumpkin spice. A cozy fall breakfast or brunch that’s simple to customize with your favorite toppings. Vegan, grain-free, dairy-free, paleo with low carb and keto options.
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Updated October 2021
Easy Pumpkin French Toast recipe
Looking for a cozy breakfast for fall? This pumpkin french toast is full of cozy warm spices and comes together in under 20 minutes and can be made with any type of gluten-free bread you love. It’s one of those super easy recipes that you can customize using what you have in your pantry.
Where did French Toast Come From
According to various sources, Joseph French, an innkeeper created the dish in 1724. Pan Dulcis dates back to the Roman Empire where they would soak bread in a milk (and sometimes also egg) mixture, then fry it in oil or butter. Later versions of this breakfast recipe was called pain perdu or “lost bread”.
What kind of bread is best for french toast?
Classic french toast is generally made with a denser crusty bread such as french bread, cinnamon-raisin bread, a multi-grain loaf, country bread or sour dough. You can also use stale bread or toast any gluten-free sandwich bread before-hand.
If you’re looking for a low carb french toast recipe, you can make our Keto Bread recipe or use your favorite keto bread brand such as California Girl Sandwich, Base Culture, Solia or Mikey’s Paleo Bread for a paleo french toast.
Ingredients you need
- Bread: use your favorite grain-free bread – preferably thick crusty slices (to make vegan french toast – be sure to use bread that does not contain eggs or dairy)
- Milk: almond milk or any plant-based milk / dairy-free milk of your choice
- Nut butter: cashew butter (can also sub other nut or seed butter of your choice: peanut butter, almond butter, sunflower seed butter OR tahini)
- Ground flax seeds: can sub with ONE egg if not vegan and leave out the cashew butter)
- Vanilla extract
- Pumpkin spice
- Ground cinmamon
- Fine sea salt
- Maple syrup or Lakanto sugar-free maple syrup for low carb french toast
- Coconut oil OR avocado oil for frying
How to make Pumpkin French Toast
- Mix the ingredients: In a wide shallow bowl, beat together the cashew butter with flax seeds, milk, vanilla, pumpkin spice, cinnamon and salt until smooth and combined. You can also use a blender to get it super creamy and smooth.
- Soak the bread: If using fresh bread, be sure to toast or bake it in the oven first before dunking it. This prevents the french toast from getting too soggy. Dunk your bread slices into the mixture. Allow each slice to fully submerge and soak for at least 10 seconds.
- Cook: Melt the oil in a large frying pan over medium-high heat. Place each slice of bread in the pan. Fry each side until browned and slightly crispy, about 3-4 minutes. Flip and fry the other side. Repeat until all pieces of bread are cooked.
- Add toppings and serve: Serve warm with your favorite toppings: maple syrup, coconut whipped cream, vegan butter, fresh berries, chocolate chips, chopped nuts, almond butter – the options are endless!
Serving suggestions
Pumpkin pie french toast goes well with so many things. Egg muffins, sweet potato hash or any of your favorite toppings.
Toppings: Maple syrup, coconut whipped cream, vegan butter, pumpkin butter, apple butter, fresh berries, chocolate chips, chopped nuts, almond butter – the options are endless!
Freezer and reheating instructions
How to freeze: To freeze, simply place each piece of cooked and cooled french toast slices on a baking sheet in a single layer and place in the freezer for 20 minutes or until it firms up. Then transfer to a freezer safe bag or container and store up to 3 months.
How to reheat: Remove frozen french toast slices and place on a baking sheet and bake for 5 minutes at 375F. You can also pop the slices in the toaster oven and cook until heated through.
More french toast recipes:
Gluten Free Blueberry French Toast Casserole
This Pumpkin French Toast is quick and easy to make with gluten-free bread, almond milk and cozy pumpkin spice. A cozy fall breakfast or brunch that's simple to customize with your favorite toppings. Vegan, grain-free, dairy-free, paleo with low carb and keto options.
- 3/4 cup almond milk , sub with any plant-based milk
- 2 tablespoons cashew butter , sub with any other nut or seed butter
- 1 tablespoons flax seeds
- 1 teaspoon pumpkin spice
- 1/2 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 1 tsp Lakanto sugar-free maple syrup can sub with pure maple syrup
- 4 slices your favorite gluten-free OR keto bread , a few of our favorites: California Girl Sandwich, Base Culture, Solia or Mikey's Paleo Bread for a paleo french toast.
- Lakanto sugar-free maple syrup , vegan butter, coconut cream and fresh fruit
In a wide shallow bowl, beat together the cashew butter with flax seeds, milk, vanilla, pumpkin spice, cinnamon and salt until smooth and combined. You can also use a blender to get it super creamy and smooth.
If using fresh bread, be sure to toast or bake it in the oven first before dunking it. This prevents the french toast from getting too soggy.
Dunk your bread slices into the mixture and allow each slice to sit for at least 10 seconds to fully submerge and soak in mixture.
Heat oil in a large frying pan over medium-high heat. Place each slice of bread in the pan. Fry each side until browned and slightly crispy, about 3-4 minutes. Flip and fry the other side for another 3-4 minutes, until crispy. Repeat until all pieces of bread are cooked.
Serve warm with your favorite toppings.
Did you try this recipe?
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