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Vegan: Pecan Pie French Toast

Source of Recipe

From "Southern Vegan" by Lauren Hartmann


Recipe Introduction

"Pecan pie screams, 'Look at me, y'all, I'm Southern!' So I can't think of any better way to make the ultimate Southern brunch complete. This is a baked French toast, which is the best kind in my opinion. It is baked on top of brown sugar, vegan butter and pecans, creating a caramel and pecan crust that is beyond amazing."

List of Ingredients

â—¦ 2 cups nondairy milk
â—¦ 2 tablespoons flax meal
â—¦ 2 tablespoons all-purpose flour
â—¦ 1 tablespoon pure vanilla extract
â—¦ 4 tablespoons pure maple syrup, divided, plus more for serving (optional)
â—¦ Pinch of salt
â—¦ ¼ cup vegan butter, melted
â—¦ ½ cup vegan brown sugar
â—¦ 1 cup finely chopped roasted and salted pecans
â—¦ 6 to 8 (½-inch-thick) slices crusty bread (such as sourdough)
â—¦ Coconut Whipped Cream (recipe follows) or store-bought vegan whipped cream (optional), for serving


Recipe

Preheat the oven to 350° F.
In a large bowl, whisk together the milk, flax meal, flour, vanilla, 2 tablespoons of the maple syrup and salt. Set the mixture aside.

Pour the butter into the bottom of a 13 x 9-inch baking dish, spreading the butter around so that it evenly coats the bottom of the baking dish. Sprinkle the brown sugar over the butter. Make sure the brown sugar covers the entire bottom of the baking dish. Sprinkle the pecans over the brown sugar. Drizzle the remaining 2 tablespoons of maple syrup over the pecans.

Figure out how many slices of bread will fit in a single layer in the baking dish. (Generally, 6 to 8 slices will fit nicely.) Put the slices of bread into the milk mixture. Let them soak for 2 to 3 minutes so they can absorb the liquid. Place the bread in a single layer on top of the pecans in the baking dish.

Bake for 35 to 45 minutes, or until the bread is baked through and the pecan topping is brown and bubbly. Let the French toast cool for 5 to 7 minutes so the pecan topping can harden.

To serve, use a spatula to scoop a slice of toast out of the baking dish and flip it over so the pecans face upward. Top the French toast with additional maple syrup, if using, and Coconut Whipped Cream, if using.

Serves 6 to 8



Coconut Whipped Cream:

â—¦ 1 (14-ounce) can full-fat coconut milk or coconut cream, chilled
â—¦ ¼ cup vegan powdered sugar
â—¦ Pinch of salt

Scoop out only the thick, creamy part of the coconut milk that is at the top of the can into the bowl of a stand mixer or a large bowl. Reserve the liquid for another use.

Beat the coconut cream at high speed for 3 to 5 minutes, until it starts to thicken. Sprinkle in the powdered sugar and salt.
Whip until the mixture is thick, 4 to 5 minutes.