Today I Made:
PUMPKIN FRENCH TOAST for BREAKFAST.
Recipe from Vegan Brunch by Isa Chandra Moskowitz.
All you need is canned pumpkin puree, soy milk, ground ginger, cinnamon, cloves, vanilla, and thick slices of 3 day-old French or sourdough bread.
Mix all ingredients (except bread)to form a custard.
Soak the bread in the mix for 10 minutes on a one side, then flip and soak for another 10 minutes.
Add slices to hot skillet (adding a small amount of canola oil) and cook 5 minutes or until browned on each side.
Serve with maple syrup and coffee!!!