Decadent Pralines & Cream French Toast & Butterscotch Sauce (Vegan)

So, what can you make when you have leftover silken tofu?  Well, my go-to is French toast.  We can go extreme with this one and serve French toast with vanilla soy ice cream, topped with butterscotch sauce & pecans... make it pralines & cream French toast.  

Decadent Pralines & Cream French Toast

Usually French toast is made with eggs & milk.  Make it vegan… easy.  Substitute the eggs for tofu and milk for soy milk. 

Sheepherder's Bread, Silken Tofu, & Soy Milk

I used my leftover silken tofu and puree it in a food processor.  Then added non-dairy milk to the tofu puree and thinned it out a little.  Add a little salt to the mixture. 

Pureed Silken Tofu with Soy Milk

Slice bread, day old works best.  I used sheepherder’s bread and cut the thick.  

Dip Bread into Tofu Mixture

Dip the bread into tofu-mixture, flip the bread, and dip the other side.

Flip dipped bread over to coat opposite side

Place well-oiled skillet over medium heat.  I used extra-virgin coconut oil.  It’s super healthy and I’m okay with the flavor.  If you’re not into the flavor, stick with a more traditional oil (sunflower should work well). 

Place mixture soaked bread into heated skillet.  Turn over when browned.  Cook other side.  Remove from heat when finished. 

French Toast

I turned my French toast into a praline topped goodness with pecans and a butterscotch sauce I made the day before.   

Pralines topped French Toast

If you want to get really decadent, add a scoop of vanilla soy ice cream and the praline topping.  Completely epicurean pralines & cream French toast. 

Butterscotch Sauce for Pralines & Cream

I remember indulging in pralines and cream ice cream when I was a kid.  It was one of my favorites.  You can use this recipe and top some vanilla soy ice cream with it.  Don’t forget to top with chopped pecans.  Craig had his without the pecans and thought it reminded him of McDonald’s butterscotch sundae.

Butterscotch Sauce Recipe

2 Tbsp.  Earth Balance or any other non-dairy margarine

¼ c  non-dairy creamer (I used Silk vanilla)

¼ c  brown sugar

¼ tsp. salt

Place Earth Balance  in a small saucepan and heat on medium.  Add creamer, brown sugar, and salt to the melted Earth Balance.  Cook until mixture is thoroughly blended together.  It should thicken a little and should only take a few minutes to cook.

Pour over a scoop of soy ice cream and top with pecans for pralines & cream ice cream.  

Try using the leftover sauce for banana splits, flavored waffles, cake or cookie glaze, etc... whatever your heart desires.