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Pumpkin “Cheesecake” French Toast

I’m not one to usually like sweet things for breakfast, but every once in a while I love to indulge in something decadent. My son also wanted something sweet for breakfast. Big surprise! What kid doesn’t love something sweet? Well, in my house it doesn’t happen often and it’s usually on the weekend when he can run off the extra sugar outside.

On this particular Sunday, I decided it was time to try French Toast. I’ll be honest, I was a little nervous about trying this. French Toast was the only sweet breakfast that I truly loved in my old diet. I wasn’t sure that I could make something that was worthy of my memory of this treat. Boy, oh boy, was I wrong!! This was better than expected!! And the whole family agreed and wants to know when I’ll be making it again…I guess I better not disappoint them.

The pumpkin works to add flavor as well as soak the bread the way that the egg would. When it’s been combine with the rest of the spices it resembles Pumpkin Pie, but that’s not enough to make this really delicious! What really completes this is the “Cheesecake” frosting. The contrast between the sweet and spicy pumpkin and tangy “cheesecake” is perfection, in my opinion. It truly is a treat!!

Pumpkin “Cheesecake” French Toast
Toast Ingredients:
6 slices of bread (I use a whole wheat sandwich bread)
4 egg replacers
1 cup of canned pumpkin
1/2 cup brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/2 tsp vanilla extract
2 TBS almond milk
Vegan butter
Frosting Ingredients:
4oz vegan cream cheese, room temperature
1/2 cup powdered sugar
1/2 TBS – 1 TBS almond milk

In a medium bowl, mix egg replacers, pumpkin, brown sugar, cinnamon, nutmeg, ginger, vanilla extract, and almond milk. Mix well. In a large frying pan, melt a tsp of vegan butter over medium heat. Dip a slice of bread until well coated on both side, squeeze the bread slightly so mix well absorb into the bread a bit. Remove excess mixture from bread before placing into frying pan. Cook for about 5 mins or until browned and crispy, then flip and cook for another 5 minutes. Continue until all six pieces of bread have been cooked. While toast is cooking, prepare frosting. In a small bowl, mix all frosting ingredients are well blended. The amount of milk that is needed may vary as different brands of powdered sugar have different amounts of cornstarch in them. Place frosting in a pastry bag (or a Ziplock bag with the corner cut). Once the toast is finished, place on a plate and drizzle with the frosting.

Makes 3 servings


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