It's pumpkin pie for breakfast people. Behold, our JUST Egg plant-based pumpkin French toast recipe: Ingredients – 8 slices of bread – 1⁄2 cup JUST Egg – 2 tablespoons maple syrup – 1⁄4 teaspoon salt – 1 1⁄2 teaspoons pumpkin pie spice – Pinch freshly grated nutmeg – 1⁄4 teaspoon vanilla extract – 3⁄4 cup nondairy milk – 1⁄3 cup pumpkin puree – Plant-based butter or refined coconut oil for frying – Toasted pecans for serving Instructions 1. If your bread isn’t stale yet, lay it out on a baking sheet overnight to dry, or bake it for 10 minutes in a 250°F oven until stiff. Using stale or dried bread will help it soak up the custard while avoiding soggy French toast. 2. Whisk together the JUST Egg, maple syrup, salt, pumpkin pie spice, nutmeg, vanilla, milk and pumpkin puree in a wide shallow dish. 3. Soak the bread slices in the pumpkin mixture for 10 to 30 minutes, flipping halfway through. 4. Bring an oiled nonstick skillet to medium-low heat. Remove bread from custard mixture and drip off any excess. Cook each side for 2 to 3 minutes until browned. Keep warm on a baking sheet in a 200°F oven until ready to serve. 5. Serve warm topped with toasted pecans, maple syrup or plant-based butter. #JUSTEgg #ReallyGoodEggs #plantbased #eggs #foodie #foodietiktok #breakfastideas #fyp