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  • Writer's pictureKaylee Cubbison

Vegan Chocolate Stuffed Pumpkin French Toast (gf + nut free)

crisp, soft, and chewy bites of fall filled with rich chocolate and topped with sweet maple syrup

an insane autumn treat thats perfect for breakfast (or any time of the day rlly) :)

thanks so much to @littlenorthernbakehouse for sending me some of their delish products to work with!

their products are certified gluten free and allergy friendly with many being 100% vegan! they use the best possible whole-food ingredients for ultimate taste and ultimate nutrition

ive actually always been a lover of this brand and their products (theyre the best gf vegan bread ive found and i use them in my everyday life:))

their amazing wide slice bread (which i used to make these) has an insane texture and taste that take this breakfast to a whole new level


yields 2-3 servings

prep time: 10 min

cook time: 6-7 min for each (12-14 min total)

total time (including cooling): 24 min


1/2 cup non dairy milk

1/3 cup pumpkin purée

3 tbsp maple syrup

1/2 tbsp ground flaxseed

1 tsp baking powder

1/2 tsp cinnamon (or pumpkin pie spice)

a dash of vanilla

5-6 pieces @littlenorthernbakehouse bread


*in a shallow bowl mix together the non dairy milk, pumpkin purée, maple syrup, ground flaxseed, baking powder, cinnamon, and vanilla until combined

*warm some coconut oil in a pan on medium heat and dip the bread, one piece at a time, into the mixture and soak each side completely for about 30 sec-1 min. once a piece is done soaking place it in the pan and cook for 1-2 min before placing chocolate chips on top and then another piece of soaked bread on top of that. cook for 3-5 min on each side or until crisp and golden brown. repeat this until you run out of bread and mixture

*once it’s done, top with maple syrup and more chocolate chips, and enjoy!

link to the products i used here and on my stories!

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