Can I use a different type of bread for this oven-baked French toast?

While the recipe suggests ciabatta, you can use other thick-sliced, slightly dried or day-old bread like challah or brioche (if vegan) for similar results, ensuring it's at least 1-inch thick.

What makes this French toast 'oven-baked' instead of pan-fried?

This recipe utilizes oven-baking for a hands-off approach, allowing the bread to cook evenly and achieve a golden-brown, slightly crispy texture around the edges without needing to be flipped multiple times in a pan.

How do I ensure the pumpkin flavor is prominent in the batter?

The batter includes 1/2 cup of pumpkin puree along with cinnamon, nutmeg, and cardamom to create a rich, warm pumpkin spice profile that infuses into every slice of bread.

Can I prepare the coconut whipped cream ahead of time?

Yes, the coconut whipped cream can be prepared in advance and refrigerated until you are ready to serve the French toast. Just give it a gentle whisk before serving if it has settled.

What's the best way to store and reheat leftover pumpkin French toast?

Store any leftover French toast in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a toaster oven or microwave until warmed through.

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Oven-Baked Pumpkin French Toast
[Vegan]

YC By: Yecenia Currie

Author Bio

Live in the balance of the sweet and the savory with 40 mouth-watering, plant-based recipes... Read More

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Warm slices of oven-baked vegan pumpkin French toast, drizzled with maple syrup and topped with fluffy coconut whipped cream and toasted pecans.

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Discover more recipes with these ingredients

Oven-Baked Pumpkin French Toast [Vegan]

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This autumnal delight is what brunch dreams are made of! Baked to golden perfection, it’s a fun fall twist that’s better than the classic French toast, in my opinion. I love all things pumpkin and actively seek opportunities to add it to recipes, so creating this version was an absolute... Read More

Ingredients You Need for Oven-Baked Pumpkin French Toast [Vegan]

For the Pumpkin Batter:

3/4 cup almond or coconut milk
1/2 cup pumpkin puree
2 tablespoons maple syrup
1 teaspoon ground cinnamon
1/4 teaspoon each: ground nutmeg and cardamom
1 teaspoon pure vanilla extract
1/4 teaspoon sea salt
Coconut oil, enough to coat a baking pan
6 slices ciabatta bread, sliced at least 1-inch thick (slightly dried or day-old)

For the Coconut Whipped Cream:

3/4 cup coconut cream, unsweetened
1 1/2 tablespoon maple syrup
1/2 teaspoon pure vanilla extract
A pinch each: sea salt and ground cinnamon

Finishing Touches:

Toasted pecans
Maple syrup drizzle

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How to Prepare Oven-Baked Pumpkin French Toast [Vegan]

Preheat oven to 350° F. Line a baking sheet with parchment paper and brush to lightly coat with coconut oil, then set aside.
To make the pumpkin batter, in a medium bowl, whisk together all the pumpkin batter ingredients, then gently dip both sides of each bread slice into the mixture. Place them onto the baking sheet, allowing about a 1/2 inch of space between each slice. Pour any remaining batter over the bread and use a spoon or spatula to evenly spread across and along the edges.
Bake for 20 minutes, then flip them over and bake an additional 15-18 minutes, just until golden brown and a little crispy around the edges.
For the coconut whipped cream, scoop cream into a small bowl and whisk until creamy, then add in remaining whipped cream ingredients and gently whisk to combine. Refrigerate until ready to use.
Serve hot slices with desired coconut whipped cream, maple syrup drizzle, and toasted pecans.