This French toast casserole, a homestead specialty from Compassionate Delicacies: 125 Plant-Primarily based Recipes from Our Vegan Kitchen, will get its luscious custard filling from bananas and vegan milk, whereas recent blueberries burst open for a tease of tartness.
What you want:
For the praline topping:
¼ cup vegan butter
1 cup brown sugar, packed
½ cup maple syrup
1 cup finely chopped pecans
For the French toast:
1 massive French baguette, lower into ½-inch thick slices
2 massive ripe bananas, peeled and sliced into ¼-inch thick rounds
2 cups blueberries
2 cups unsweetened vegan milk
½ cup maple syrup
1 tablespoon vanilla extract
1 teaspoon floor cinnamon
What you do:
- Preheat oven to 375 levels. Flippantly oil a 9-inch sq. casserole dish.
- For the praline topping, in a small pot over medium warmth, soften butter. Add brown sugar and maple syrup, stir, and produce to a simmer. Proceed to prepare dinner, stirring sometimes, for about 5 minutes or till sugar is dissolved. Stir in pecans and switch off warmth. Go away pot on range to maintain heat in order that combination gained’t harden. If praline combination does harden, reheat for a couple of minutes, stirring sometimes.
- For the French toast, prepare one layer of baguette slices on backside of casserole dish. High bread with a single layer of banana slices. Sprinkle half of blueberries over bananas and drop spoonfuls of praline topping over blueberries, utilizing about half. Add one other layer of bread and bananas, and high with remaining blueberries. Put aside.
- Right into a medium bowl, whisk milk, maple syrup, vanilla, and cinnamon. Pour over bread in casserole, ensuring to saturate high. Spoon on remaining half of praline topping.
- Cowl dish with foil and place on a baking tray. Bake 35 to 40 minutes. Take away foil for final 10 minutes of baking. There must be liquid effervescent round sides and corners when finished. Take away from oven and let sit for a couple of minutes earlier than serving.
For extra plant-based recipes like this, learn:
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