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 🙂

Veganized! Pecan Praline Toast

INGREDIENTS

For the French Toast

• ½ cup vanilla soy creamer—soy milk will work in a pinch
• ¼ cup chickpea flour—available at middle eastern markets. Regular flour would be okay, but the chickpea flour adds a nice, light crispy crust to the French toast)
• 2 Tablespoons cornstarch
• Cinnamon and nutmeg to taste
• ½ loaf French bread cut into 1½” cubes

For the Praline

• 1 stick vegan margarine—I used Nucoa
• 2/3 cup brown sugar
• 2/3 cup pecans

DIRECTIONS

1. Preheat oven to 350°.
2. Dice butter and place on a rimmed cookie sheet—12 x15″—and place cookie sheet in preheating oven to melt butter, being careful not to burn.
3. Remove cookie sheet from oven when butter is melted, and sprinkle brown sugar on top of melted butter, and then sprinkle with chopped pecans—return to oven for a minute or two.
4. Meanwhile, combine creamer, flour, cornstarch and spices (if using) with a fork or whisk. Mixture will be a little lumpy.
5. 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!
6. Arrange over praline layer and bake at 350° for approximately 30 minutes—mine was done after 22 minutes.
7. 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, so props to Polly for the inspiration!