Ingredients
Ingredients
French Toast Base:
- 1/2 loaf gluten-free bread, I used @rudisbakery
- Pumpkin Mixture:
- 1/4 cup coconut sugar
- 1 egg, or vegan egg substitute
- 1/2 cup dairy-free milk
- 3 tbsp pumpkin puree
- 1 tsp pumpkin spice
Cheesecake Filling:
- 1/2 cup dairy-free cream cheese, softened
- Optional: 1/4 cup powdered sugar for extra sweetness
Instructions
Preheat the Pan or Griddle:
- Set a frying pan or grill over medium heat and let it warm up.
Make the Cheesecake Filling:
- In a small bowl, mix the softened cream cheese with powdered sugar, if desired, until smooth and creamy.
Prepare the Pumpkin Mixture:
- In a medium bowl, whisk together the coconut sugar, egg (or vegan substitute), dairy-free milk, pumpkin puree, and pumpkin spice. Set aside.
Assemble the French Toast Sandwiches:
- Spread a layer of the cheesecake filling on one slice of bread and top with another slice to create a sandwich. If you’d like, use an uncrustable cutter to shape the sandwich into a mini “pie.”
Dip in Pumpkin Mixture:
- Using tongs, dip each side of the sandwich into the pumpkin mixture, tapping off any excess.
Cook the French Toast:
- Place the sandwiches on the hot pan or griddle, cooking for about 2 minutes per side until golden brown.
Serve:
- Top with powdered sugar, a drizzle of maple syrup, or any toppings you love.
Tried this recipe?Let us know how it was!