Maple-Pecan French Toast
This recipe was originally created by Robin Robertson and published on VegNews.
Makes 4 servings.
- ¾ cup chopped toasted pecans
- 1-¼ cups soymilk or other dairy-free milk
- 4 ounces silken tofu, drained
- 1 teaspoon vanilla extract
- ¾ cup pure maple syrup
- 8 slices whole-grain or sprouted bread
Into a dry blender, place ¼ cup pecans and grind to a powder. Add soymilk, tofu, vanilla, and ¼ cup maple syrup and blend until smooth. Pour into a large shallow bowl and dip in bread, coating both sides evenly with the batter.
Preheat oven to 200 degrees. Heat a lightly oiled griddle or skillet over medium-high heat. Add prepared bread, and cook until browned on both sides. Keep cooked French toast warm in the oven while preparing remaining slices.
In a small saucepan, combine remaining ½ cup of maple syrup and remaining ½ cup pecans and heat until warm. Spoon over the French toast and serve at once.
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