Vegan Phood

Overnight Apple French Toast

Cook Book: The Garden of Vegan

Serves: 4 to 6

499 Calories

Whoever said that the best things are worth waiting for was right! This is a sweet and filling breakfast recipe that we promise will not disappoint. As a traditional french toast fan, this vegan spin off with apples is an interesting take on this american breakfast staple. Just incase you were reading and weren't completely paying attention, day dreaming about how good french toast is like Tar and I often do when we think about this meal, YOU NEED TO PREPARE IT THE NIGHT BEFORE! Just so you know. ENJOY!

Ingredients:

2 Granny Smith apples, cored and sliced

3 TBSP Margarine (Taryn and I use Earth Balance)

2 TSP Cinnamon

1/4 Cup Dry Sweetener (Sugar)

1/4 Cup Maple Syrup

1 Cup Apple Juice

1/2 Cup Soy Milk

1/2 Cup Soy Yogurt

1/2 TSP Vanilla Extract

4 Slices of Bread (we used Wheat)

Directions:

In a medium saucepan, cook the apples in margarine on medium heat until apples start to soften. Add the cinnamon, sweetener, and maple syrup and cook until the apples are soft. Pour the ingredients into the bottom of a 8x8 baking pan. In a large bowl, whisk together the apple juice, soy milk, yogurt, and vanilla. Dip each slice of bread into the mixture until fully covered, and arrange on top of the apple mixture in the baking dish. (If you are using regular bread, make two layers of bread on top of the apples.) Pour remaining batter over the bread. Cover and refrigerate overnight.

The next day, wake up, heat up your oven to 350 and bake for 35-45 minutes.