Friday, October 13, 2017

Peanut Butter French Toast Dippers with Peanut Butter Maple Pecan Dipping Sauce

It's getting to be that time of year, even in sunny Southern California, where it's still tipping the therm at over 80 during the day. But mornings and evenings are indeed starting to get chilly, and the fall flavors of maple and pecan just feel right. This recipe originally appeared in Celine and my newest book, Vegans Go Nuts! (Now available wherever books are sold.)

Peanut Butter French Toast Dippers with Peanut Butter Maple Pecan Dipping Sauce
*Soy Free
*Quick and Easy

This is a great breakfast treat when you have a big family, or the kids are having a sleepover, or you want to make a fun, casual breakfast. If you want to make a smaller batch, feel free. The dipping sauce is made with equal parts maple syrup and peanut butter, so adjust accordingly!

For the Peanut Butter French Toast
Day-old french baguettes (You can use any type of bread, but I like French bread for French toast!)
1 1/2 cups (180 g) whole wheat pastry flour, or all-purpose flour (185 g), spooned and leveled
1/4 cup (24 g) powdered peanut butter*
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 1/2 cups (355 ml) nut milk
Oil for frying
Powdered sugar, as garnish, optional
*Powdered peanut butter is ground peanuts with the oil removed. 

For the Peanut Butter Maple Pecan Dipping Sauce
1/2 cup (120 ml) pure maple syrup
1/2 cup (128 g) peanut butter
1/3 cup chopped pecans, roasted or toasted

To make the french toast, first cut the baguette on the bias into slices 1-inch (2.5 cm) thick.
Mix together flour, powdered peanut butter, cinnamon, and salt in a medium sized mixing bowl. Mix in nut milk and stir until well combined. The consistency should be that of a thin pancake batter.
Add enough oil to equal 1/2-inch (1.3 cm) deep and preheat oil to 350°F (180°C).
Line a platter or plate with paper towels to absorb excess oil.
Dip slice of baguette into the batter and remove excess batter.
Carefully add battered bread to the oil and fry until golden, flip and repeat with the other side. Carefully remove from pan and transfer to lined platter. Repeat with remaining slices until all batter is used.
Garnish with a sprinkle of powdered sugar if desired.

To make the dipping sauce, stir together maple syrup and peanut butter until well combined. Fold in pecans. (If you are using raw pecans, chop them, then lightly toast them in a dry pan. This process doesn’t take long, so be careful not to burn your nuts!)

Serve on a plate with a small dish for dipping. Alternatively, you can serve traditionally with the dipping sauce drizzled all over the top.

Yield: Servings will vary, depending on the size of your baguettes and how small or large you cut them.

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All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, and remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni