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Pumpkin French Toast + Praline Sauce
5 from 5 votes

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.

Course: Breakfast, Brunch
Keyword dairy-free, fall recipe, french toast, healthy, pecans, praline, pumpkin, sweets
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Creator Shanika | Orchids + Sweet Tea


  • 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!)


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

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

  3. 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.

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

  5. Bon Appetite!

Tips | Notes:

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).