We had to wait a while to eat this this morning. I was afraid I would cave and eat something whilst waiting, spoiling my appetite.
It was well worth the wait I must say!
This recipe comes from The Sweetest Vegan. I believe we found her through Finding Vegan but have since subscribed to her Youtube channel as she uploads a video recipe everyday! It's truly remarkable.
She's funny and energetic and her recipes are great!
We did replace the pecans with walnuts as we didn't have any pecans on hand. Also we added blueberries on top before baking it all up.
It has just the right amount of sweetness. It isn't quite a breakfast time sugar rush as some breakfast foods can be, which is a good thing.
Vegan Praline French Toast Casserole Recipe
adapted from The Sweetest Vegan
Ingredients:
16 ounce French loaf of bread
1 ripe banana
3 cups almond milk
1/3 cup ground flaxseed
2 tablespoons agave nectar
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
pinch of salt
Topping (we halved the topping as we didn't want to overdo the thing)
adapted from The Sweetest Vegan
Ingredients:
16 ounce French loaf of bread
1 ripe banana
3 cups almond milk
1/3 cup ground flaxseed
2 tablespoons agave nectar
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
pinch of salt
Topping (we halved the topping as we didn't want to overdo the thing)
1 cup chopped pecans
1 cup raw sugar
1/2 teaspoons ground cinnamon
1/2 teaspoons grated nutmeg
1/4 cup water
1/4 cup oatmeal
20 fresh raspberries or blueberries
Directions:
"Cut the loaf of bread into 1/2 inch slices.
Cut the banana into 1/4 inch slices.
Spray a 10x10x2 inch casserole dish with non-stick baking spray.
Layer in the bread and banana slices.
In a large bowl, whisk together almond milk, flaxseed, agave nectar, vanilla extract, ground cinnamon, and grated nutmeg.
Pour or spoon the custard over the layered bread.
Let the casserole sit in the refrigerator for at least 30 minutes or overnight.
Preheat the oven the 350 degrees F.
In a medium size bowl, stir together chopped pecans, raw sugar, cinnamon, nutmeg, and water.
If the mixture is too thin, i.e. not thick and almost syrup like, add in oatmeal.
Evenly distribute the pralines (or walnuts in our case) over the custardy bread.
Bake your Praline French Toast Casserole for 50 minutes to an hour. It may be necessary to place a baking sheet underneath to catch an overflow.
When is done, it will be golden brown, bubbling, and puffed up."
1 cup raw sugar
1/2 teaspoons ground cinnamon
1/2 teaspoons grated nutmeg
1/4 cup water
1/4 cup oatmeal
20 fresh raspberries or blueberries
Directions:
"Cut the loaf of bread into 1/2 inch slices.
Cut the banana into 1/4 inch slices.
Spray a 10x10x2 inch casserole dish with non-stick baking spray.
Layer in the bread and banana slices.
In a large bowl, whisk together almond milk, flaxseed, agave nectar, vanilla extract, ground cinnamon, and grated nutmeg.
Pour or spoon the custard over the layered bread.
Let the casserole sit in the refrigerator for at least 30 minutes or overnight.
Preheat the oven the 350 degrees F.
In a medium size bowl, stir together chopped pecans, raw sugar, cinnamon, nutmeg, and water.
If the mixture is too thin, i.e. not thick and almost syrup like, add in oatmeal.
Evenly distribute the pralines (or walnuts in our case) over the custardy bread.
Bake your Praline French Toast Casserole for 50 minutes to an hour. It may be necessary to place a baking sheet underneath to catch an overflow.
When is done, it will be golden brown, bubbling, and puffed up."
This looks incredible!!!!! Your pictures are also amazing!! Excuse me while I wipe the drool off my computer.
ReplyDeleteThank you very much Just Your Average Earth Conscious Person. I hope you were able to remedy that drool situation before it affects the functioning of your computer ;)
DeleteAwesome recipe! I'm glad I found your blog. We're clearly on the same page about a lot of things....I run a vegan food blog called "The Rebel Grrrl Kitchen"!
ReplyDeleteI'm so glad you commented! I will totes be following your blog now :) I checked out your about page... and yes!, we're definitely on the same page on a lot of things!
DeleteLooks delicious! I'll be trying this with gluten free bread, keeping my fingers crossed :)
ReplyDeleteI am sure it will work :) We will cross our fingers for you too though!
DeleteIt turned out wonderful, thanks for the extra crossing of fingers!!! If you don't mind, I'd like to post this on my blog with reference to your site.
DeleteYAY!! :D And you can most certainly link to us :) Thanks for sharing the love!
DeleteI just made this and it turned out to be like soggy bread pudding. I even cooked it longer to try to frm it up more, but it was still slightly slimy. We threw it out. Do you have any suggestions or is this how it's suppose to be?
ReplyDeleteThat is actually kind of how it is. Except we liked it that way :) We're sorry you didn't like it but if you did want to try it again, less non-dairy milk would keep it harder and less soggy. Hope that helps!
Delete