Today is a big day for Deelicious Sweets! This is my first pumpkin post! I have been blogging since 2008 and I've never blogged about pumpkin. I know! I can't believe it either. My past blogging has been sporadic and it was only this year that I have really taken it seriously. So, I thought it was time to pop the cherry on the pumpkin post. Say that three times fast - pop the cherry on the pumpkin post, pop the cherry on the pumpkin post, pop the cherry on the pumpkin post. Whew!
Natalie and I? are decorating the exterior with Halloween decorations today. While I'm typing up this post, the ghost's wind is howling. What a perfect day to rock out the Halloween decorations and spookify the house. Speaking of pumpkins and Halloween, aren't the leaves outstanding this year! I am really digging the beautiful fall colors, the leaves fluttering to the ground and the smell of fall in the air. This is Deelicious Sweets absolute favorite time of year! I'm giddy!
I bring to you.....drum roll please!
Pumpkin Pecan French Toast - Vegan
Yield: 5 servings
1 cup organic pureed pumpkin
1 1/2 cups almond milk
2 T. cornstarch
2 t. cinnamon
1 1/2 t. ground ginger
1/2 t. ground cloves
1 t. vanilla extract
1 loaf cinnamon swirl bread
Pam for skillet
Mix together all ingredients (except for pecans and the bread). Dip
bread slices in the mix, coating both sides and place on a cookie
sheet. Let sit for 20 minutes, then flip over and soak for 10 minutes
I cooked up a batch for one person at a time. So, preheat a large
non-stick skillet over medium heat. Spray the skillet with Pam and cook
about 3 or 4 slices (depending on that persons hunger) of the soaked
breads at a time for 5 to 7 minutes. A minute before flipping, sprinkle
some chopped pecans into the pan. Flip and cook for about 3 minutes on
the other. They should be golden to medium brown and flecked with
darker spots. Serve or keep warm on a plate covered with tin foil while
you cook the second batch.
If not serving immediately, cover and place in a 200 degree oven for up to an hour. Serve with maple syrup and powdered sugar.