Prepare the pumpkin cornbread recipe. This step can be done a day in advance to ensure proper cooling time. Once the loaf has been baked, slice into 1/2" thick slices.
To make the batter, whisk together the remaining ingredients (like scrambled eggs) in a cake or pie pan.
Heat a skillet or griddle pan over medium heat. When heated, drop a dash of vegan butter into the pan and swirl it around to coat the surface.
One at a time, coat the slices of cornbread in the egg batter. Place one side down, then flip it over and place in the skillet. Cook like you would a pancake, about 2 - 3 minutes per side.
Place your cooked French Toast slices in a warmed oven until the batch is done.
Serve with vegan butter, a sprinkle of cinnamon and warm Vermont Maple Syrup.