Step 1

Slice the sandwich bread into thick slices about 1 and 1/2 inches thick. You should get 6-8 slices.

Step 2

In a large bowl, whisk together the almond milk, pumpkin purée, cornstarch, maple syrup, pumpkin pie spice, salt, and vanilla extract.

Step 3

Slightly grease a 10x6-inch baking dish. Dip each slice of bread into the batter and arrange it in the baking dish. The slices can overlap each other. This is not an issue. Pour the remaining batter evenly over the bread slices and let it sit for at least 30 minutes or up to 6 hours in the refrigerator.

Step 4

Preheat oven to 350°F (175°C). Cover the baking dish with foil and bake for about 25 minutes. In the meantime, whisk together the topping ingredients: melted vegan butter, coconut sugar, and pumpkin pie spice.

Step 5

After 25 minutes in the oven, remove the foil and brush the top of the bread with the melted vegan butter mixture. Bake for another 10 minutes uncovered.

Step 6

Serve warm with a drizzle of maple syrup and berries!