 This one is pretty cool because of how real it looks. If you go to the website you will see that there are actual LED lights for the burners that "work".
This one is pretty cool because of how real it looks. If you go to the website you will see that there are actual LED lights for the burners that "work".

 
 This one is pretty cool because of how real it looks. If you go to the website you will see that there are actual LED lights for the burners that "work".
This one is pretty cool because of how real it looks. If you go to the website you will see that there are actual LED lights for the burners that "work".

 




1 cup pureed pumpkin (from a can is just fine)
1 1/2 cups almond milk (or your favorite non-dairy milk)
2 tablespoons cornstarch
2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1 teaspoon pure vanilla extract
1 stale Baguette, sliced diagonally in 1 inch pieces (see tip), or 8 pieces thick sliced bread
Cooking oil for the pan
Mix together all ingredients (except for the bread, obviously). Spread out baguette slices on a rimmed baking pan in a single layer. Pour on pumpkin mixture and flip to coat. Let sit for 20 minutes, then flip over and soak for 10 minutes more.
Preaheat a large non-stick skillet over medium heat (I use cast iron). Spray with cooking oil, or drizzle a little into the pan, and cook about half of the soaked breads at a time for 5 to 7 minutes on one side and about 3 minutes on the other. They should be golden to medium brown and flecked with darker spots. 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 earth balance, of course.
