Vegan Caramel Apple-Stuffed French Toast
Oh how I wish I could take credit for this recipe, but it’s all thanks to Kristy Turner’s debut cookbook, But I Could Never Go Vegan! Each chapter in this beautiful book is a rebuttal to the common excuses of why someone might think they couldn’t give up their favorite foods—cheese, burgers, and cookies, among others. The overall vibe is definitely comforting and familiar, and I’d say if this French toast recipe is any indication, omnivores will be hard-pressed not to fall in love with these vegan meals.
Aaron has been asking me to make him French toast for-ev-er. It’s his go-to every time I ask him what he wants for breakfast (or lunch or dinner). Over the years, I’ve learned that there are a couple of really key things that separate sad vegan French toast and awesome vegan French toast:
- The bread. If the bread tastes meh and cardboard-y on its own, the French toast is going to taste meh and cardboard-y too. We stopped by our favorite bakery and picked up a loaf of their French bread. Even in the middle of the day, there was a line down the street—this place is that good.
- The pan. You absolutely must use a non-stick pan (and steer clear of teflon/chemically non-stick pans, please!). I purchased this one last year as an “investment piece” (side note: Aaron hates when I call things “investment pieces” to justify the price) and it’s held up really well after daily use. If you only own one pan, you might consider this one. And it appears to be on sale. Doh!
A few things take this particular recipe over the top (apparently I’m in list-making mode):
- A layer of vegan cream cheese before you stuff the bread with apple goodness. It adds a really nice richness and decadence.
- Chickpea flour in the batter. It has a slightly egg-y flavor when cooked which makes for a truly authentic tasting French toast.
- Green apples coated in lemon juice. The tartness balances out the sweet coconut sugar, maple syrup, and caramel sauce perfectly.
- The caramel date sauce. Oh my! But you already knew medjool dates were magical.
I’m thinking the timing of this post is kind of perfect considering it’s Friday and all. Hint, hint. Fancy weekend brunch, anyone? Or maybe breakfast for dinner? That’s what we did!
Vegan Caramel Apple-Stuffed French Toast
Vegan Caramel Apple-Stuffed French Toast
Serves: 4 to 6
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
This easy French toast is stuffed with warm, caramelized apples tossed in a rich caramel sauce. Chickpea flour and non-dairy milk make for a simple vegan version.
Cuisine: Vegan Servings: 4 to 6
Prep Time: 30 mins Cook Time: 20 mins Total Time: 50 mins
This easy French toast is stuffed with warm, caramelized apples tossed in a rich caramel sauce. Chickpea flour and non-dairy milk make for a simple vegan version.
Instructions
- In a food processor, combine the caramel sauce ingredients. Process until completely smooth, scraping the sides as necessary.
- Melt the vegan butter in a large frying pan over medium heat. Add the apple slices and coconut sugar; stir to combine. Simmer, stirring occasionally, until the liquid is gone and the apples are softened and golden. Stir in the lemon juice and remove from the heat. Stir in 2 tablespoons of the caramel sauce.
- In a large shallow bowl or baking dish, mix the non-dairy milk, coconut milk, chickpea flour, maple syrup, cornstarch, vanilla, cinnamon, nutmeg, and salt. Slice the bread into four to six 2 inch (5 cm) slices. Use a bread knife to make a slit in the top of each slice, keeping the sides and bottom intact, creating a pocket.
- Carefully spread the cream cheese inside one side of each pocket, then stuff it with about 1/3 cup (80 ml) of apples.
- Preheat the oven to its lowest setting. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- Heat a large frying pan or griddle over medium heat. Spray generously with cooking spray. Take one “sandwich” and soak in the milk mixture, 15 to 20 seconds on each side. Place the soaked sandwich on the heated pan and cook until golden and crisp, 3 to 4 minutes on each side. Transfer to the prepared baking sheet and place in the oven. Repeat with the remaining sandwiches, spraying the pan again before each. Serve warm, topped with maple syrup, the remaining caramel sauce, or both. Dust with powdered sugar if desired.
Notes [2]
Simplify the recipe by leaving out the caramel sauce and replacing the apples with uncooked strawberries, blueberries, blackberries, or even mango!
Make plain French toast by slicing regular-size slices of bread and leaving out the fruit and caramel altogether.
Recipe reprinted from But I Could Never Go Vegan!: 125 Recipes That Prove You Can Live Without Cheese, It’s Not All Rabbit Food, and Your Friends Will Still Come Over Dinner. Copyright © Kristy Turner, 2014.
