Vegan French Toast
This classic breakfast indulgence gets a new twist. Bourbon chia seed soaked Pretzilla Burger Bun are finished with a salted caramel sauce.
Ingredients
- ½ cup Bourbon
- 2 cups Almond Milk
- 3 Tbsp. Chia Seeds
- 1 Tbsp. Maple Syrup
- 1 tsp. Ground Cinnamon
- 1 tsp. Vanilla Extract
- ½ cup Coconut Oil
- ½ cup Maple Syrup
- ¼ cup Almond Butter
- 1 pinch Sea Salt
- 1 tsp. Vanilla Extract
- 4 each Pretzilla Burger Buns
- 2 Tbsp. Coconut Oil
- 8 ounces Blueberries
- 8 ounces Strawberries, ¼” slices
- 6 ounces Candied Pecans
Chia Seed Wash:
Vegan Caramel Sauce:
French Toast:
Preparation
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CHIA SEED WASH:
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Pour bourbon into a small saucepan and bring to a boil. Reduce bourbon by three-fourths, then let cool.
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Whisk together almond milk, chia seeds, maple syrup, cinnamon, vanilla extract, and cooled bourbon in a bowl and set aside.
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VEGAN CARAMEL SAUCE:
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Combine coconut oil and maple syrup in a small saucepan over medium heat.
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When mixture is hot, add almond butter, vanilla extract, and sea salt and whisk until mixture begins to caramelize and turn darker. Pour caramel sauce into a bowl and set aside to let cool.
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FRENCH TOAST:
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Slice Pretzilla Burger Buns in half horizontally.
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Soak Pretzilla Burger Buns in the chia seed wash for 2 minutes.
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Heat remaining coconut oil in a large sauté pan on medium-high heat until completely melted.
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Place buns cut side down and cook 1 ½ minutes or until golden brown. Turn buns over and cook 2 minutes.
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Arrange one full bun on each plate. Divide caramel sauce and pour over buns. Top with fresh berries and candied pecans.
