Praline French Toast Casserole Recipe - Southern Queen of Vegan Cuisine 3/328

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Spray non-stick cooking spray on a casserole dish or butter it.

Slice a french bread loaf into 1/2 inch or 1 inch thick slices.

Slice up the banana to help replace the eggs in the recipe.

Layer the bread and banana in the casserole dish, packing it pretty tightly.

In a large bowl, add almond milk and ground flax seed and whisk until well combined.

Add agave nectar, vanilla extract, ground cinnamon, grated nutmeg, and a pinch of salt to the bowl and whisk until well combined.

Pour the custard mixture over the bread, using a spoon or measuring cup to avoid spills.

Cover the dish and refrigerate for 30 minutes or overnight.

In the same bowl, add pecan pieces, raw sugar, cinnamon, and nutmeg to make the Praline Crunch topping and stir until well combined.

Pour in a little bit of water to make the topping syrupy, and if it’s too watery, add oatmeal.

Spoon the praline mixture on top of the french toast casserole.

Preheat the oven to 350 degrees F.

Bake the casserole for 50 minutes to an hour, placing a pan underneath to catch any overflow.

Allow the casserole to cool and set for 5 to 10 minutes before serving.

Top with fresh raspberries before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens