1 C. pureed pumpkin 11/2 C. almond milk 2 T. cornstarch 1 tsp. cinnamon 11/2 tsp. ground ginger 1/2 tsp. cloves 1 tsp. vanilla extract 8 slices sourdough, sliced in 1" pieces Cooking oil for pan
Combine first 6 ingredients. Lay bread in a baking pan-single layer. Pour the mixture over the bread; flip slices to coat. Let sit for 10 minutes; flip over and soak 10 minutes more. Preheat a lg. non-stick skillet or cast iron pan over med heat. Drizzle oil into pan. Fry half of soaked bread for 5 to 7 min on one side and about 3 min. on other side until golden to med. brown. Cover the toast and place in 200F oven for up to an hour. Serve with maple syrup and margarine.