Vegan Brunch Pumpkin French Toast

October 26, 2010 by Keri

As I stood on my porch, hovering over breakfast with a camera rather than a fork, my neighbor walked out to hang up her laundry.  It wasn’t the first time I’ve been “caught” playing food paparazzi, neighbors on either side quite frequently witness me snapping away towards bowls of pasta or loaves of bread, but it still feels a little awkward.  It’s too far of a distance to burst out with an explanation, but close enough that a nod or hello is expected.  So rather than, “Why the heck are you taking picture of french toast?!” she kindly asked how my weekend had been.  But it’s moments like that when I can’t help but imagine myself in their place.  How weirded out would I be to come across someone randomly photographing their meal?  There was a time when I didn’t know the (vegan) food blog world existed, so that wouldn’t have been my first thought.  I’d probably have assumed “she” had some form of OCD… I’ve caught the small children from the other side of our house peeking out over their treehouse windowsill, watching me arrange my dinner and photograph.  I’m sure whatever they think I’m doing is far more dramatic.  When I was that age everyone was “actually a ghost”, or a witch, with horrifically evil reasons for doing everyday things. Although I probably wasn’t so wrong about the latter…

Vegan Breakfast Recipes

The photo-worthy breakfast? Pumpkin French Toast (page 101) from Vegan Brunch, swimming in warm maple syrup and paired with a hot cup of pumpkin spice coffee.  It may have been prettier sprinkled with snowy powdered sugar, but I’m really more of a syrup person myself.  How about you?  This vegan breakfast recipe calls for stale sourdough soaked in a pumpkin custard.  It’s very simple to make if you have a little time to spare in the morning.  My time problem always arises from owning only one pan, with not much more than a one slice capacity, multiplying my preparation time by eight.  If you have a large griddle or something capable of doing 8, or even 4, slices at a time, this will be a snap!  It’s completely worth the time to see everyone’s excitement over pumpkin french toast, so I just sat with my Nook, turning pages as each slice was in the pan.  It was so delicious.  I bet it would have been even more amazing if I’d used The Domestic Vegan’s pumpkin yeast bread, but I decided to stick with the recipe.  It was the perfect morning meal to share on a chilly autumn morning!

Vegan Breakfast Recipes

Vegan Breakfast Recipes

Do you ever get caught unexpectedly in a food paparazzi moment?  Do you feel awkward or are you so used to it you just muse over what they must be imagining, like me?

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I Eat Trees is a blog featuring my adventures in all things vegan. My favorite recipes, snack food finds, and restaurant trials are all on the menu so enjoy!

Comments

  1. Good Morning Keri, This vegan breakfast looks wonderful! I am a big fan of pumpkin anything! Around Thanksgiving, my mother would always make my sister and I some pumpkin “milk” by combining 8 oz. of rice milk and 1-2 Tbs. of canned pureed pumpkin. It is great with breakfast or as a snack and is still one of my favorite seasonal drinks today.

  2. Stefanie says:

    I’m not sure it would work as well but you should try to make the toast in the oven. Put them on a pan in 350* oven and flip half way through. The broiler might work well too. Just a thought. I know how it is with just one pan. Your breakfast looks great.

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