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.
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.