Vegan Recipes - Breakfast

Pumpkin French Toast

During those crisp months of autumn I want pumpkin morning, noon, and night. This is a perfect way to use pureed pumpkin and pumpkin's favorite spices--cinnamon, ginger, and cloves.

Ingredients:

1 cup pureed pumpkin (canned is just fine)
1 1/2 cups almond milk (or your favorite nondairy milk)
2 tablespoons cornstarch
2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1 teaspoon pure vanilla extract
8 slices sourdough sliced in 1-inch-thick pieces
Cooking oil or cooking spray for the pan

Directions:
Mix together pumpkin, milk, cornstarch, spices, and vanilla. Spread out sourdough slices on a rimmed baking pan in a single layer. Pour the pumpkin mixture onto the bread and slices to coat. Let sit for 10 minutes, then over and let soak for 10 minutes more.

Preheat a large, nonstick skillet (cast iron if you have it) over medium heat. Spray with cooking oil or drizzle a little oil into the pan. Cook about half the soaked bread for 5 to 7 minutes on one side and about 3 minutes on the other. When ready, the toast should be golden to medium brown and specked with some darker spots. Keep warm on a plate covered with tinfoil while you cook the second batch.

If not serving immediately, cover the toast and place in a 200 F oven for up to an hour. Serve with maple syrup and margarine, of course.

Serves four.

Tip: These French Toast recipes call for stale bread because it's going to be soaking up custard, but you still want the bread to hold its shape. Fresh bread will get mushy and, worst case scenario, fall apart. A three-day-old loaf should be just fine, while five days old might be too late (make it into breadcrumbs instead). If you have only a fresh loaf, you can cut the slices and then put them in a 300 F oven for about 10 minutes, until they are slightly hardened but not browned. Then proceed with the recipe.

Excerpted from the book Vegan Brunch by Isa Chandra Moskowitz, published by Da Capo Lifelong, a member of the Perseus Books Group. Copyright (c) 2009. www.dacapopresscookbooks.com

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