Praline French Toast

Hosting an at-home brunch this weekend? No sweat! Praline French Toast feeds a crowd and satisfies the sweetest of sweet teeth. Not only is it delicious, but it's also dairy free AND refined sugar free! Thick slices of ciabatta soak in an egg mixture, sweetened with maple syrup, then cook in a skillet over high heat. Top with homemade spicy-sweet pralined pecans, whipped coconut cream and strawberries for the ULTIMATE sweet breakfast or brunch!

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 646kcal

Ingredients

Praline Pecans

1 cup pecan halves
4 tablespoons pure maple syrup
¼ teaspoon cayenne pepper
A pinch of kosher salt

French Toast

1 loaf Ciabatta (or another crusty bread)
4 eggs
1 ¼ cups unsweetened cashew milk
4 tablespoons pure maple syrup
¾ teaspoon ground cinnamon
¼ teaspoon kosher salt
2 tablespoons coconut oil

Toppings

Praline Pecans (recipe above)
Pure Maple Syrup
Strawberries sliced or whole
Coconut cream whipped

Instructions

Make the Praline Pecans

In a nonstick skillet over high heat, heat the maple syrup. Season with the cayenne pepper, then add the pecan halves.
Using a nonstick spatula or a wooden spoon, move the pecans as the maple syrup thickens to a caramel-like consistency. (About 5 minutes.)
Remove the pecans from the pan, and place on a nonstick surface to cool. They will be sticky!

Make the French Toast

Preheat oven to 300°F. Place a sheet pan in the oven.
Using a serrated knife, cut the ciabatta loaf into 1” thick slices, and set aside.
In a large glass bowl or a rectangular casserole dish with high sides, crack the eggs. Break the yolks with a whisk, then pour in the cashew milk and maple syrup. Sprinkle in the cinnamon and salt. Whisk until combined.
Place the sliced bread into the egg mixture, and let sit for 5 minutes.
While the bread soaks, heat 1 tablespoon of the coconut oil in a large nonstick skillet or on a griddle.
Gently lift the bread slices out of the egg mixture, and transfer to the hot pan.
Cook on both sides until browned, then transfer onto the baking sheet in the oven. (This will ensure the toast cooks through, as well as stays warm as the rest of the meal is made.)
Repeat the process, adding additional coconut oil to the pan as needed.
Once all the toast is cooked through, serve with a dollop of coconut cream, maple syrup, strawberries and the praline pecans.

Notes

If you are not interested in making this dairy free, you can use regular whipped cream as a garnish. You can also cook the toast in unsalted butter or ghee instead of coconut oil.

Nutrition