![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL3MrSN5znp87PVHL5oHqOk1EohJMrS9yUSlDm5S-pvQZkGBIDP2sPrioEPatN5LotPxBslXnsI38h2jOQm0P-TCxinurv2ks5lRb3c36VEC7H_grzB3pyeCkVb47LhxnohlDAmiCmD_2s/s320/Kitchen4.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1fQo4PIUljQ-0a8SOo4BEBIxpF3_wd3hFDYV4JTxHQ22XWnSpgRGpPKrb1UPiqiX16r2UsNYVUOP0IXfu3hcu1iunVCtWwBWT4l0sCHKqe43ujeMF98dM4PBvUeBVMyrKvdSGuiLOOcBy/s320/Kitchen2.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0vwsTtebL9uKWgeBrm9BeHYottnERz9HdRaB12Pk2EmRwDk5y32B3DXtcQPpIMBPxIhk8QphxrdSrjbYLQZsRvOWaR2Jh6xTsL1RQfAtyK0Y-wsKsYK5myKuRHRvZ_SXxdlYxizzKj-ZB/s320/Kitchen1.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqX6v0A-NWcVzgMlu6w4X3N-ZEsMYDdmmVDNZQ3huFkqJSgHbrOdMVZoWwCP-4aXhZlnyed9pS91Eph1nljweDTio41ifnIq-j2MH7HdMYn8mxS4g_tOEp-t7y7vc43TgfotJ0bZEuUT5s/s320/Kitchen8.jpg)
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.