Vegan Apple-Cinnamon French Toast |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This recipe comes from the book Vegan Planet by Robin Robertson, published 2003, The Harvard Common Press, page 547. This is quick and easy. I used bread slices cut from Ecce Panis country white bread. It's eggless and dairy-free. Try it! Ingredients:
1 cup soymilk (or 1 cup other diary-free milk) |
1/2 cup unsweetened applesauce |
1/4 cup drained soft silken tofu |
2 tablespoons light brown sugar or 2 tablespoons splenda sugar substitute |
1 teaspoon ground cinnamon |
8 slices bread |
2 tablespoons canola oil |
1 large apple, peeled, cored, and thinkly sliced |
1 teaspoon fresh lemon juice |
Directions:
1. Combine the soy milk, applesauce, tofu, 1 tablespoon of the brown sugar, and the connamon ina food processor or blender and process until smooth.
2. Pour into a large, shallow bowl and dip in the bread, coating both sides evenly with the batter.
3. Preheat the oven to 275 degreesF. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the prepared bread in batches and cook until just browned on both sides, 4 to 5 minutes total. Keep the cooked French toast warm in the oven whileyou prepare the remaining slices.
4. Heat the remaining 1 tablespoon corn oil in a skillet over medium heat. Add the apple slices, lemon juice, and remaining 1 tablespoon brown sugar and cook, stirring, until the apples are tender, about 5 minutes. Spoon the topping over the French toast and serve hot.
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