Ingredients

Whipped Cream
1 can coconut cream, placed in the fridge overnight to firm up
1/4 cup pure maple syrup
1 tsp cinnamon

French Toast (makes 4-6 pieces, depending on size of bread)
2 large eggs [1 egg/2-3 pieces of bread]
2 tbsp milk of choice (ex. homemade cashew milk) [1 tbsp/egg]
4 tbsp pure pumpkin purée [2 tbsp/egg]
2 tbsp maple syrup [1 tbsp/egg]
1/2 tsp pure vanilla extract [1/4 tsp/egg]
1/2 tsp prepared pumpkin spice (homemade or store-bought) [1/4 tsp/egg]
pinch of salt

bread of choice (I use gluten-free bread from Little Northern Bakehouse)
butter, margarine, or cooking spray

Method

1. Whipped Cream: Remove your coconut cream from the fridge. After opening, scoop out the cold, thick cream into a mixing bowl. *If your coconut cream is not emulsified, do NOT add the coconut water that has separated, and cut the amount of maple syrup and cinnamon in half. 
2. Add maple syrup and cinnamon to the cold cream. Whip it all together with an electric mixer until well combined. You can keep your cream in the fridge to stay firm while making the french toast, or place in the freezer for a few minutes to firm up again if you forgot and left it out!
3. French Toast: Whisk together eggs, milk, pumpkin, maple syrup, vanilla, pumpkin spice and salt.
4. Bring a pan or griddle to medium heat. Add butter, margarine or cooking spray to your pan to prevent the french toast from sticking (and to add great flavour!).
5. Dip bread into pumpkin/egg mixture, press down lightly to help the bread absorb it, and then flip to dip the other side. Lift the coated bread by one side and allow a bit of the excess mixture to drip off of the end before placing it onto the hot pan. Depending on the size of your pan, you can coat a few at a time and add them to the hot pan before moving to the next step.
6. Allow the french toast to cook until golden brown on one side, then flip to cook the other side until golden brown. Remove from pan to serve. If cooking another batch of french toast, be sure to grease your pan again with butter, margarine or cooking spray before adding coated bread.
7. Top pumpkin french toast with whipped cream and enjoy!

Notes:

1. The best french toast is made with day old bread (that has gone slightly stale), just like making turkey stuffing. I find that my defrosted gluten-free bread is perfect when I place it in the fridge the night before making this. Brioche is also a very popular for french toast as it is already eggy, sweeter, and has lots of nooks and crannies to absorb the pumpkin/egg mixture.
2. If you are making a lot of french toast for company (i.e. making many batches in your pan before serving) I recommend heating your oven to it’s lowest temperature and keeping a casserole dish or oven safe plate in the oven. After each batch is golden brown, you can keep them warm in the oven while you prepare the rest.
3. I honestly did not think of it until right now as I am about to post this recipe, but this would be fantastic topped with pumpkin seeds or crushed walnuts/pecans for an added crunch!
4. If you have lots of whipped cream left over, you can freeze it in popsicle molds for a spiced frozen fall treat, or keep it in the fridge to top your pumpkin spice lattes or Hot Chocolate!