Fall is here which means warm spices, ciders and sweets! This recipe encompasses all of the above and is inspired by apple crumble desserts and spiced apple cider. What’s better than eating both in French Toast form for brunch?
So now that we’ve officially entered apple picking season, my tastebuds were craving that warm spiced sweetness that comes with some our favorite apple themed desserts. I’ve said before that brunching is a lifestyle and amidst the quarantining and COVID concerns, I’m sure I’m not the only one that has been experimenting with keeping the #BrunchLife alive in their own kitchen. This creation is one of many results of that.
This recipe doesn’t vary too far away from traditional french toast, and actually combines the techniques of single-slice french toast and french toast bakes. Add in the flavors of apple crumbles and warm apple cider and you’ll be primed for your social distance friendly apple picking trip! This recipe is also vegan-friendly but can definitely be reverted to use regular milk, eggs, etc. For suggestions on bread and the vegan items I used, see the “What I Used” section under the recipe.
Check out the recipe below and if you give it a try, be sure to leave some comments on how it turned out!
Apple Cider Crumble French Toast Recipe
|Total Time: 30 min||Difficulty: Easy|
|Prep: 5 min||Servings: 4|
|Cook: 25 min|
- 1 cup non-dairy milk
- 2 tbsp egg replacement; follow instructions for replacement you’re using (for non-vegan, 2 eggs)
- 1/3 cup apple cider
- 1/4 brown sugar
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 3/4 cup rolled oats
- 1/3 cup all-purpose flour
- 2/3 cup brown sugar
- 1 tbsp cinnamon
- 1/2 tsp nutmeg
French Toast Build:
- 8 (1 inch) slices day-old or stale bread
- 4 tbsp non-dairy unsalted butter (for your skillet)
- Prep your bread by slicing into 1 inch slices. If you’re using a pre-sliced loaf then you can skip this step.
- To prepare the custard mixture, begin by prepping your egg replacement. These usually require a minute to thicken.
- In the meantime, combine the milk, apple cider, brown sugar, maple syrup, vanilla, cinnamon and nutmeg in a bowl or shallow dish (for dipping the bread). When your egg replacement is ready, add to the mixture and give it a quick whisk to combine. (If you’re using regular eggs, then just combine all custard ingredients and be sure to whisk the eggs well.)
- In a second bowl or dish, combine the rolled oats, flour, brown sugar, cinnamon and nutmeg. This will be the “crumble” and serve as a coating the toast.
- Heat a skillet to medium-low heat and melt a tablespoon of butter. (If using regular butter, for added flavor you can start on low heat and slowly heat it up to create browned butter to cook your french toast in for a richer buttery, nutty flavor!)
- Take a slice of bread and sit in the custard mixture, allowing the bread to soak up the custard for 20-30 seconds per side. You want it to soak up the custard without it getting too soggy. The more stale the bread, the longer it can soak but keep your hands on it so you can gauge the time.
- Transfer the soaked bread to the crumble mixture and allow the oats to stick to both sides of the bread and create a light coating.
- Place 2 slices into your buttered pan at a time and cook 4-5 minutes per side. Check before flipping, you want each side to be a perfect golden brown!
- Transfer cooked french toast to a cooling rack or baking sheet and repeat with your remaining slices.
- Serve with warm maple syrup and for a little razzle dazzle, some sliced apples and powdered sugar! Bon Appetite!
What I Used
Non-Dairy Milk: Milkadamia – Macadamia Nut Milk
Egg Replacement: Bob’s Red Mill Egg Replacer
This replacer’s proportions are a 1:2 replacer to water, with 1 tablespoon of replacer equaling 1 egg.
Non-Dairy Butter: Earth Balance Vegan Buttery Sticks
French Toast Bread: The bread you use needs to be able to soak up the custard mixture without falling apart but also without resisting too much. That’s why you’ll typically see french toast recipes call for “day old” or slightly stale bread. If you’re vegan, I would suggest ciabatta. They hold up well and are wide enough to get good slices, especially if you slice on a bias. If you don’t have that diet restriction, the best breads are buttery loafs like brioche or challah. However, these tend to be softer because of the milk, eggs and butter so if using one of these, definitely make sure they’re a day or two old or limit it’s soaking time. If you’re doing a bread pudding-type bake where the bread sits in the custard overnight, then you definitely want a sturdy bread like a baguette or country loaf.