Polly’s Pecan Praline Toast recipe sounded so good that I just had to see if I could veganize it. And it turned out great! Full of buttery, gooey praline goodness…
Vegan Pecan Praline Toast
for French Toast:
1/2 c. vanilla soy creamer (soy milk will work in a pinch)
1/4 c. chickpea flour (available at middle eastern markets. I guess regular flour would be okay, but the chickpea flour adds a nice, light crispy crust to the french toast)
2 T. cornstarch
Cinnamon and nutmeg to taste
1/2 loaf French bread cut into 1 1/2″ cubes
for Praline:
1 stick vegan margarine (I use Nucoa)
2/3 c. brown sugar
2/3 c. pecans
Preheat oven to 350 degrees.
Dice butter and place on a rimmed cookie sheet (12 x15). Place cookie sheet in preheating oven to melt butter–be careful not to burn. Remove cookie sheet from oven when butter is melted. Sprinkle brown sugar on top of melted butter and then sprinkle with chopped pecans. Return to oven for a minute or two. Meanwhile, combine creamer, flour, cornstarch and spices (if using) with a fork or whisk. Mixture will be a little lumpy.
QUICKLY dip each side of the bread cubes into liquid mixture. The bread will soak up all the liquid very fast if you let it sit too long, so be quick! Arrange over praline layer and bake at 350 degrees for approximately 30 minutes (mine was done after 22 min). Remove from the oven when the top of the bread has started to brown. I made a half recipe and inverted my baking dish right onto the serving platter but you can also lift out with a greased spatula and turn over so praline layer is on top.
I will definitely be making this again and again, props to Polly for the inspiration!
