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! Makes enough for 8 servings. (Or 4 servings… if everyone is really hungry.)
HAPPY BIRTHDAY, THE SPECKLED PALATE!
Six years ago today, I posted my first recipe on The Speckled Palate. (Hey-o, Yogurt French Toast! It’s still a favorite to this day… and for good reason.)
When I started this blog six years ago, I had no idea what it would become. I also didn’t know how to photograph food, write posts, do anything related to SEO, work on Pinterest, and so on and so forth.
In the last six years, we’ve moved from Nashville to Baton Rouge to Dallas. We became parents and homeowners, too. (Which is insane, y’all. All of it is freaking wild.)
But in spite of all those GIANT life changes, much has stayed the same.
I’m still passionate about sharing recipes that I develop in my own kitchen.
Not only do I love playing in my kitchen, but I adore styling and photographing the final dishes, too. (Who’d have thought that a diehard photojournalist would find contentment in food photography? NOT ME.)
And I’m always looking for ways to make my favorite dishes a little better… even though y’all should know by now that I am a strong believer in the occasional indulgence, so long as it’s balanced out.
Today’s recipe is one of those favorite dishes made a little bit better, though we’re certainly not going to call this Praline French Toast health food. 😉 That said, it is dairy free and uses maple syrup as a sweetener instead of any refined sugars.
Looking for a specific breakfast dish? Check out my Breakfast and Brunch category page.
What tools and products do I need to make this brunch dish?
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How to make this Dairy Free Praline French Toast
Praline those pecans
Heat a nonstick skillet over high heat. Add the maple syrup, and season with cayenne. (Yes, we’re going a little spicy! It’s going to be de-freaking-lightful.)
Add those pecan halves.
Use a nonstick spatula or a wooden spoon to move the pecans around the pan as the maple syrup thickens to a caramel-like consistency. This should take about 5 minutes.
When they’re at the caramel stage, remove the pecans from the pan. Place on a nonstick surface to cool because they will be sticky!
Make the French Toast
Preheat the oven, and place a sheet pan inside it. You’re going to put the cooked French toast pieces onto this directly after cooking so they can stay warm.
Why do this step? So you can serve the whole batch at the same time. (But hey, if you want to just serve everyone to order, feel free.)
Use a serrated knife to cut your bread into 1″ thick slices.
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. You might have to do a few rounds of this, FYI.
While the bread soaks, heat a little bit of coconut oil in a large nonstick skillet or on a griddle pan.
Using a spatula, 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.
Why? 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.
Frequently Asked Questions about Praline French Toast
Can I use a different type of non-dairy milk? Could I use cow’s milk?
Yes, of course. This recipe is super versatile, so you can use cow’s milk or another type of non-dairy milk without having to change the measurements.
That said, I recommend using non-dairy milks from the refrigerated section of your grocery instead of canned ones.
Tips and Tricks for making the BEST French Toast
- Use stale bread. Yes, it sounds weird, but stale bread soaks up the egg mixture the best. What I like to do is purchase my bread a few days in advance and slice it then, then let it hang out on the countertop.
- Use a nonstick pan or a griddle pan. Quite honestly, the griddle pan has changed my life because I can make more French toast at the same time, but anything that’s nonstick is golden. Because French toast stuck to a pan is the saddest.
- Substitutions that I think are acceptable: If you’re not dairy free and your guests aren’t, either, feel free to use cow’s milk in place of the cashew milk. If a guest has an allergy to tree nuts, leave off those pralined pecans, too! (If they can eat a different type of nuts, those should praline just like the pecans. Just be cognizant of your guests’ diets.)
- Substitutions that I do not recommend: Using honey or agave nectar in place of the maple syrup.
Erin’s Easy Entertaining Tips
This recipe can be made a little bit in advance. How? Make and cook the French Toast on the stovetop, then let it stay warm in the oven until your guests arrive. I’d cook the dish about 30 minutes-1 hour prior to the arrival of guests.
Don’t skimp on the toppings. When you’re hosting, have more than enough things your guests can add to their dish. For me, I’m all about that maple syrup, coconut cream and strawberries, but they might be into blueberries and bananas, too. Give ’em options.
Double or triple the recipe. Depending on your people and their hunger, you might want to make a little extra so everyone can have a few slices!
Sweetened with just maple syrup, this French Toast is dreamy for anyone who’s a fan.
And you’d never know it’s refined sugar free OR dairy free by tasting it! It packs a flavorful punch, and topped with a dollop of coconut cream? Well, Praline French Toast is out of this world delish.
Scroll down to learn how you can make this goodness at home for your next brunch get-together.
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!
- 1 cup pecan halves
- 4 tablespoons pure maple syrup
- ¼ teaspoon cayenne pepper
- A pinch of kosher salt
- 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
- Praline Pecans, (recipe above)
- Pure Maple Syrup
- Strawberries, sliced or whole
- Coconut cream, whipped
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.
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.
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Amount Per Serving: Calories: 646 Total Fat: 34g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 23g Cholesterol: 129mg Sodium: 552mg Carbohydrates: 76g Fiber: 5g Sugar: 37g Protein: 14g