Praline French Toast

Make the Praline Pecans
1 In a nonstick skillet over high heat, heat the maple syrup. Season with the cayenne pepper, then add the pecan halves.
2 Using a nonstick spatula or a wooden spoon, move the pecans as the maple syrup thickens to a caramel-like consistency. (About 5 minutes.)
3 Remove the pecans from the pan, and place on a nonstick surface to cool. They will be sticky!
Make the French Toast
1 Preheat oven to 300°F. Place a sheet pan in the oven.
2 Using a serrated knife, cut the ciabatta loaf into 1” thick slices, and set aside.
3 In a large glass bowl or a rectangular casserole dish with high sides, crack the eggs. Break the yolks with a whisk, then pour in the cashew milk and maple syrup. Sprinkle in the cinnamon and salt. Whisk until combined.
4 Place the sliced bread into the egg mixture, and let sit for 5 minutes.
5 While the bread soaks, heat 1 tablespoon of the coconut oil in a large nonstick skillet.
6 Gently lift the bread slices out of the egg mixture, and transfer to the hot pan.
7 Cook on both sides until browned, then transfer onto the baking sheet in the oven. (This will ensure the toast cooks through, as well as stays warm as the rest of the meal is made.)
8 Repeat the process, adding additional coconut oil to the pan as needed.
9 Once all the toast is cooked through, serve with a dollop of coconut cream, maple syrup, strawberries and the praline pecans.