Ingredients

• 3/4 cup agave or 2/3 cup honey
• 2 tablespoons vegan butter
• Cooking spray
• 1 1/2 cups almond milk
• 1 teaspoon vanilla extract
• 4 large eggs
• 6 (1 1/2-inch-thick) slices Whole Wheat Baguette bread
• 6 tablespoons dairy free whipped topping, optional
• 2 tablespoons finely chopped pecans, toasted

Directions

Combine agave and vegan butter in a small, pan over low heat. Warm 3 minutes or until warm stirring constantly. Pour agave mixture into bottom of a 13 x 9-inch baking dish coated with cooking spray. Spread mixture evenly over bottom of pan. Set aside; cool completely.

Combine almond milk, vanilla, and eggs  in a large shallow bowl; stir with a whisk. Dip 1 bread slice in milk mixture; arrange bread slice over sugar mixture in dish. Repeat procedure with remaining 5 bread slices. Pour any remaining egg mixture over bread slices. Let sit for 2-3 Minutes to soak.

Preheat oven to 350°.  Bake at 350° for 30 minutes or until lightly browned.

While casserole bakes, Place 1 bread slice, caramel side up, on each of 6 plates; top each serving with 1 tablespoon topping and 1 teaspoon pecans.