Pumpkin French Toast + Praline Sauce

This Pumpkin French Toast + Praline Sauce recipe is irresistibly good and is the perfect fall season treat for those early mornings or that holiday get together! Super easy to make and can be whipped together in a few short minutes. Completely dairy-free. Vegan option available.

Whelp, we’ve finally arrived at the weekend and I couldn’t be more happy. For me, this weekend poses to be a very busy one, kicking things off with a mini catering gig at my hairstylist’s brand new salon, which is super exciting!

I just love seeing others grow and go after the thing(s) that they love and enjoy. So what greater way to be able to celebrate this with her, than to share my sweetness (some awesome sweet treat recipes by the way!) around with those who share the same sentiments as myself.

Of course, most of my day (at least the first half!) will be spent baking up a storm for this! Haha.

Let’s not forget about Sunday. Since I’m doing so much baking today for this event, I won’t get a chance to indulge in the kitchen for recipes for Orchids + Sweet Tea, however, my Sunday will be spent doing a little whipping together here and there.

I’m definitely on a really good pace for October thus far with recipes, so there’s no slowing down now. I’m sure you’ll appreciate that, right?

OK, now let’s talk about this French Toast. If these flavors look familiar to you, then you’re absolutely right. Recently I whipped together these Healthy Pumpkin Quinoa Pancakes + Praline Syrup and fell in complete love. I know, the combination of quinoa in pancakes sounds, ehhh!

BUT trust me, it’s so amazing! I completely won my husband and little guy over with these pancakes even though they were a bit apprehensive in the beginning. It’s definitely my newest Fall fave!

That is why I had to do a similar rendition by combining the pumpkin flavor with praline sauce once again and OH Boy, was it amazing!

Now, if you know me personally, then you know that I enjoy a good breakfast if I do get around to eating it. During the week on most days, I tend to grab something quick since I often have work.

However, the weekends are my faves because I get a chance to whip together something intricate! This french toast is no different.

What to expect?

A nice thickness.

Velvety texture. Soft. Tender.

Not much sweetness (the pumpkin flavor does an awesome job of cutting down the sugar).

A nice crunch from the pecan-praline sauce.

Amazing nutty flavor from the toasted pecans.

Warm.

Filling.

And just absolutely wholesome and perfect for the Fall weather.

But first, can talk about the bread that I chose to use?

Usually when making french toast, I often struggle with having it come out perfect because it’s so hard for me to find the right bread.

Granted, you can use ANY type of bread to make french toast, however, personally, I hate anything too soggy, soft, and breakable when it comes to french toast. BUT, I found my newest Go-to bread which is Challah Bread.

Challah Bread is a type of Kosher or braided bread that is often used within the Jewish culture. This dough is made with eggs, water, flour, yeast, and salt.

Traditionally, the Challah Bread is used during Jewish Holidays and are sometimes used as offerings, etc.

However, for me–this bread tastes great and holds together so amazingly when made as french toast, so it is my newest go-to! What’s your favorite bread to use?

Of course, if you’re looking for some really great ideas for Breakfast, you can always head over to our Breakfast Archives for a few recipes, all vegan, dairy-free, and non-vegan options available. All eaters welcome!

As for a few of my personal faves in the Breakfast department, I would go with these Vegan Banana Blueberry Pecan Crumble Muffins which are the perfect grab-n-go option! If you’re into Oatmeal, then these Breakfast Peanut Butter Banana Chia Seeds Oats or Cinnamon Chia Oatmeal with Caramelized Apple recipes are something amazing!

But if you’re a comfort food girl (or a true Southerner at heart), then this Baked Strawberry Banana French Toast Casserole is EVERYTHING! If you don’t believe me then try it for yourself!

I could go on and on forever with recipe ideas for Breakfast, whether it includes muffins, pancakes, sweet potato boats, scones, waffles, parfaits, and more.

You can check out our archives for yourself and make the right pick!

Now, let’s dig our forks into this thick piece of french toast, shall we?

Whisk together all the ingredients (except for the bread) into a large bowl and set aside so that everything marries together and activates.

Preheat griddle to medium-high heat and add 1 Tbsp of vegan butter, melting it.

Dip 1 slice of bread into the batter, soaking it in for a few seconds on each side. Place slice unto the heated griddle, cooking on each side for about 3-4 minutes until golden brown. Repeat until all french toast has been made.

Top with Pecan Praline Sauce and maple syrup, if desired.

Bon Appetite!

Pumpkin French Toast + Praline Sauce

Prep Time: 15 mins

Cook Time: 10 mins

Total Time: 25 mins

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Ingredients

• 1 loaf Challah bread, sliced semi-thick (For Vegan option, use Vegan approved bread!)
• 1 cup Almond milk, unsweetened vanilla
• 1 cup pumpkin puree
• 3 large organic eggs, room temperature (For Vegan option, use chia 'eggs' instead; See Notes!)
• 1 tsp pumpkin pie spice
• 1/2 tsp vanilla extract
• 1-2 Tbsps pure maple syrup
• Pecan Praline Sauce (See Notes!)

Instructions

• Whisk together all the ingredients (except for the bread) into a large bowl and set aside so that everything marries together and activates.
• Preheat griddle to medium-high heat and add 1 Tbsp of vegan butter, melting it.
• Dip 1 slice of bread into the batter, soaking it in for a few seconds on each side. Place slice unto the heated griddle, cooking on each side for about 3-4 minutes until golden brown. Repeat until all french toast has been made.
• Top with Pecan Praline Sauce and maple syrup, if desired.
• Bon Appetite!

Tips & Tricks

For Vegan Praline Syrup:

• 1/2 cup organic brown sugar (I used Sugar in the Raw brand)
• 2 Tbsps vegan butter
• Pinch of sea salt
• 1/3 cup canned coconut milk
• 1/3 cup chopped pecans, toasted

Directions: In a small saucepan (heated on medium-high heat), add the vegan butter, organic brown sugar, and sea salt, stirring until well combined. Once heated through, this mixture will begin to liquify a bit and become bubbly. Continue to simmer for 2-3 minutes, whisking occasionally. Add canned coconut milk, whisking frequently, for about 3-4 minutes until the sauce becomes like caramel sauce (although it will be liquid-y at first). Remove from heat and fold in the toasted pecans. Keep stirring (using a rubber spatula) for another minute or so until pecans are well dressed in the sauce. Set aside to cool for about 5 minutes so that the sauce can thicken.

**For canned Coconut Milk: You'll need 1 (14 oz.) can of coconut milk (I always use the Thai Kitchen brand). Simply remove coconut liquid out of can entirely and stir well until it is well combined and looks like actual milk. Use portion of recipe and tightly store the rest in the refrigerator for up to 3-5 days.**

**To Toast Pecans: Add chopped pecans to a baking sheet and toasting them in the oven (350 degrees Fahrenheit) for 10-15 minutes, tossing them halfway to avoid browning on one side.**

**For Chia Eggs: Whisk 1 Tbsp chia seeds and 3 Tbsps water in a small bowl until well combined and let sit for 10 minutes. Mixture should be thick.** NOTE: For this recipe just use 2 "chia eggs" (that means 2 Tbsps chia seeds + 6 Tbsps water).

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Pumpkin French Toast + Praline Sauce.

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