This skinny vegan pumpkin French toast topped with pecans and a lovely chai coconut whipped cream will make you love those chilly fall mornings!
For the chai spiced whipped cream:
- 1 can full fat coconut milk, solid part only***
- 1/4 cup (30g) confectioners’ sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground ginger
- 1 pinch ground clove
For the French toasts:
- 8 slices white bread or brioche*
- 1 cup (225g) pumpkin puree
- 1 cup (250 ml) almond milk, unsweetened
- 2 teaspoon pumpkin spice + 1/2 teaspoon cinnamon**
- 1 Tablespoon sugar
- 2 Tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- 1 teaspoon margarine
- Maple syrup
- For the chai whipped cream: whisk together the dense coconut cream, confectioners’ sugar, and spices with an electric mixer until creamy. Store in the refrigerator until ready to use.
- In a shallow dish, whisk together pumpkin puree, milk, spices, sugar, flour, and vanilla extract.
- Heat a non stick skillet over low-medium heat. Grease pan with vegetable oil or cooking spray.
- Dip both sides of each bread slice into the pumpkin mixture.
- Transfer slices to the hot skillet and cook until golden brown, about 3-4 minutes. Flip and cook until the other side is golden brown. Repeat with remaining slices of bread.
- Once the skillet is empty, melt one teaspoon of margarine and quickly toast the pecans.
- Serve French toast together with pecans, chai whipped cream and maple syrup on top.
* Slightly stale bread will yield even better results. It will prevent the bread becoming too soggy when dipped in the pumpkin mixture.
** or make your own spice mix: 2 teaspoons ground cinnamon, 1 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground clove.
*** in order to extract the solid part of the coconut milk, place the can in the fridge overnight (or one hour in the freezer). When opening the can, the solid part will be detached from the liquid one. Keep the solid part only and use the liquid part to make a smoothie for instance.