WELCOME!

I am your host Arielle, international vegan chef and pastry chef, I’m excited to have you here!

Fall is upon us, so why not celebrate the season with a unique recipe perfect for brunching and slow weekends.

Forget waiting in line for restaurant brunch. This is the ultimate restaurant-worthy French Toast you can make at home. For this recipe we are using sourdough bread soaked in a cinnamon spiced buttermilk and cooked slowly for that tender center and crisp edges.

This isn’t your average French Toast, we’re giving it a seasonal twist by using pumpkin puree’, toasted pecans, dairy free whip cream and a drizzle of maple syrup.

But enough with the chatter. Let’s get into it.

Vegan Pumpkin Spice French Toast with Violife heavy cream and Easy Tiger Sourdough

INGREDIENTS:

•Sourdough Boule

•One can organic pumpkin puree’

•8 Cups Soy milk (or oat milk)

•One Tablespoon Mexican Vanilla

• One and 1/2 cup of agave

•Six teaspoons Pumpkin Spice

•Four teaspoons Ceylon Cinnamon

•One and 1/2 cup sunflower oil + Violife unsalted butter block for the skillet

•One Tablespoon apple cider vinegar

•Handful of roasted chopped pecans

•Edible flowers (optional)

•Violife heavy whipping cream (in the U.S. it’s made under the Country Crock brand and is available at Walmart; in the UK it’s made under the Flora brand and is available in Sainsbury’s and Tesco)

•One cup Powdered sugar

METHOD

In a bowl add all the wet ingredients and whisk well. Add the pumpkin spice last. Set aside for 15 minutes. We want to obtain a buttermilk texture that will allow the center to be tender and the edges to be crisp.

PRO TIP: Place your mixing bowl in the freezer now so that, by the time you’ll be using it, it will help your whip cream from softening.

Start warming up your pan keeping the flame medium-high. I recommend using a non stick pan or a pancake pan. If you have a small grill surface in your stove I highly recommend using that.

Once the wet mixture has set, whisk vigorously and soak the sourdough slices individually. Don’t be afraid to give each slice a good soak. Lower the stove flame, add unsalted butter and soaked bread. It’s all about patience now. The moderate flame will allow the center part to remain tender and the edges to crisp.

While the toast is frying, prepare the whipped cream. Pull the mixer out of the freezer and add the heavy cream, powdered sugar and vanilla. Use the whisk attachment on high speed until you see stiff peaks form. this will take 3-5 mins.

To test the whip cream, gently remove the whisk attachment and you will immediately notice it’s ready if the cream doesn’t move.

Transfer the whip cream in a piping bag (without cutting the tip of the bag), seal and store in the fridge.

Flip the toast ensuring the edges don’t burn and fry until browned.

Remove from pan and ad to a plate. Add a sprinkle of maple syrup on each slice, followed by whipped cream piping, toasted pecans, and for the final touch sprinkle cinnamon, more maple syrup and edible flower petals.

Enjoy!

French Toast, but make it Pumpkin Spice

DAIRY FREE WHIP CREAM??!