for toppings: vegan whipped cream, maple syrup, nuts, etc.
In a shallow dish, whisk together the almond milk, ground flax seed, vanilla extract, and ¼ tsp ground cinnamon. Set aside for 10 minutes.
In a separate bowl, mix together the vegan cream cheese, pumpkin puree, maple syrup, ½ tsp ground cinnamon, nutmeg, ginger, and cloves.
Heat vegan butter or oil in a pan on a medium heat.
Spread the pumpkin mixture evenly in the center of one slice of bread. Avoid getting it too close to the edges or may spill out while cooking. Then make a sandwich using another slice. Dip each side into the almond milk/ground flax mixture.
Place the stuffed french toast in the hot pan and cook until golden brown. Flip, and cook until that side is golden brown as well. I typically cook two at a time.
Serve warm with optional toppings.
*Bread that is too soft will get soggy. You can leave soft bread on the counter overnight to make it stale which work perfectly for french toast. Or, use a sturdy bread like a french loaf.