June 3rd, 2016
From Made with Love by Kelly Childs and Errin Weatherbie.
In a large shallow dish, combine the non-dairy milk, almond butter, 1/3 cup maple syrup, flour, cinnamon, vanilla, nutmeg and salt.
Heat a large skillet over medium heat. Add 1 tablespoon of vegan butter and heat until it sizzles.
Dip the bread into the almond butter mixture, one slice a time, and let it soak briefly, for 10 to 15 seconds.
Fry the bread slices, in batches, for 4 to 5 minutes per side or until golden brown, adding more vegan butter to the skillet as necessary.
Serve sprinkled with pecans and drizzled with maple syrup.