Tag Archives: apples

Good Morning, French Toast!

It’s not often I find myself craving a big breakfast midweek. Weekends are perfect for breakfast productions – you can wake up later, spend more time in the kitchen, and thusly, spend more time enjoying what you’ve made. Weekdays, at least for me, are the kind of get out and go mornings that make a thoughtful, hearty breakfast much more difficult to manage.

The other problem I usually have with breakfast is, unlike many lunches and dinners, you’re less likely to have breakfast leftovers that can be enjoyed the next morning when you don’t have as much time to stop and make something to eat.

Not that any of this should stop one from eating a hearty breakfast. If a bowl of instant oatmeal and an apple is your breakfast, that’s probably enough (add in a glass of orange juice and some nuts for added protein, and that’s a fairly balanced breakfast). But if you’re craving something a bit more decadent, a bit more… special for your weekday breakfast, I suggest preparing the following recipe in advance the night before, then putting it in the oven the minute you get out of bed.

I’ll Wake Up Early for This
Apples & Cream French Toast Casserole

From post-gazette.com


– 2 1/2 cups silken tofu
– 1 cup packed brown sugar
– 1/2 cup vegan margarine
– 2 tbsp corn syrup (can substitute maple)
– 4-6 apples, peeled, cored, and sliced.
– 1 loaf French Bread, day old, cubed
– 8 ounces vegan cream cheese
– 1 1/2 cups soymilk
– 1 teaspoon vanilla extract
– 1 teaspoon pumpkin pie spice (opt.)

– In a small saucepan over medium heat, stir in brown sugar, corn syrup, and margarine. Keep stirring until sugar is dissolved, then pour into a greased 13X9-inch baking dish.

– Place apple slices in baking dish. Put half the bread on top of the apples, then add the cream cheese (don’t be worried about a smooth layer, you can just dot it all over), then the rest of the bread on top. Process the tofu, soymilk, and vanilla, then pour on top of the baking dish.

– If you want to stop here, go ahead and tightly wrap the baking dish in foil and refrigerate overnight. Try to remove 15 to 30 minutes before baking.

– For baking: set oven at 350 degrees. Bake, uncovered, for 50 – 60 minutes.

My suggestion: set alarm early, get up, remove casserole from fridge, pre-heat oven. Go back to bed for fifteen to thirty minutes. Come back, put dish in oven, set timer for 50 minutes, then go about your morning routine. By the time you’re showered, dressed, and ready to go… well, you might still have a while to wait. Hence the getting up early part which, I admit, sucks.

(recipe veganized and adapted from Taste of Home)