I am the Chubby Vegan Mom and I do not like breakfast.
That's really why this VeganMofo thing is such a challenge to me. I hardly ever cook anything delectable for breakfast or lunch, mainly because I'm not hungry until noon and I'm kitchen-lazy until dinner. This basically means a lot of skipped meals (but not pounds, since people who eat breakfast are less likely to be overweight) and bland bean and rice tacos for lunch.
The beauty of making Week One of my VeganMofo journey breakfast?
I'm taking myself out of my comfort zone.
So in true VeganMofo fasion, one fabulous vegan I'd never met before left a comment on my blog. I went ahead and cruised over to hers (because isn't that what we do, we want to know exactly who is checking us out), when I came across a post about her love of honeycrisp apples, I decided to take a walk on the wild side and try something new too (with said honeycrisp apples).
And that is how my caramel apple french toast was created.
I'm not going to lie to you folks. I severely under-anticipated the skill level required to make this breakfast food. An hour and a few batches later, I finally got the hang of it and ended up with something not just edible, but ridiculously good.
Caramel Apple French Toast
8 slices of Texas Toast (big, thick, bread-on-steroids)
An undetermined amount of cinnamon
1 1/2 cups almond milk
Raw, big, fat crystal sugar for a crunchy topping
3 honeycrisp apples (or your fav, I encourage you to give a new apple a whirl)
1 stick of butter (plus a little extra to cook the apples in. Also, I've had questions from readers about what butter I use and for this it was Blue Bonnet Light*).
1 cup brown sugar
1 cup milk
2 tsp vanilla extract
3 TBS cornstarch
Powdered sugar (for topping, if desired)
Peel three apples, cut them into smaller wedges and cook them on low-medium heat in butter (about 1/2 a stick). Sprinkle a little cinnamon on top. Cook for 10-15 minutes or until apples are golden and soft.
While the apples are cooking, start your caramel sauce in a small sauce pan. Melt one stick of butter and stir in 1/2 cup of milk and 1 tsp vanilla extract. Add in brown sugar and bring the mixture to a boil, stirring, for three minutes. Whisk cornstarch in and then turn heat off, allowing caramel sauce to thicken as it cools.
For the French toast, pour 1 cup of milk into a bowl (large enough for you to dip your bread in) and mix in remaining tsp of vanilla. Do a quick dip on both sides (letting it sit will cause soggy bread, I learned the hard way, so take my word), then top one side with a raw, big, fat, sugar crystal topping and a sprinkle of cinnamon. In an oiled pan, cook french toast on each side for two minutes (or until crispy brown on the outside).
Place on a plate and top with cooked apples and caramel sauce. Both hubby and I were only able to put back a few pieces each because of how stunningly sweet this breakfast was.
But for a fall morning? The calories, effort and sugar are more than worth it.
*Blue Bonnet Light was confirmed as having no animal ingredients, but the regular version DOES have a milk ingredient, so be careful!