Apple French Toast Cups (Vegan)

September 25, 2010 § 6 Comments

Apple french toast cups

Just in time for Saturday morning breakfast!!… I’ve been seeing a lot of bread pudding postings these days. They look so gooey and wonderful, and since I’ve never tried bread pudding, I thought I’d take a shot at it. I came up a bit short of pudding, and instead was left with a variation on french toast, which I love anyway, so my taste sensations were still very happy with the result. It was kind of a french toast cup, a less fattening version of bread pudding I suppose, and I used a high grade maple syrup instead of sugar, because I’m all about lowering the sugar intake wherever you can …and, with apples layered in, because it’s always a good idea to stick a fruit in a dessert so that you can get your 5-a-day!! I already have some ideas about how to redo this, making it more custard-y.

Apple French Toast Cups
(double this recipe to make 6 individual cups)

5 slices of bread cut into 1/2 inch cubes (I like to mix whole wheat and sourdough)
1 apple (cut into small cubes)
1 cup of soy milk
1 tbsp brown sugar
4 tbsp of high grade maple syrup
1/2 tsp vanilla extract
1/8 tsp cinnamon
1/8 cup of chopped walnuts for topping
Earth balance (enough to coat the cups, and also to sautee the apples)

In a frying pan, sautee the cubed apples in melted butter. Add the brown sugar. In a separate bowl, mix the milk, cinnamon, maple syrup and vanilla extract.

Butter the individual cups. Layer half of the cubed bread on the bottom of the cups. Add a layer of the sauteed apple (as pictured). Finish with a final layer of bread cubes. Pour the liquid mixture into the cups and top with the crushed walnuts. Bake in a 350 degree oven for 20-25 minutes.

The reasons that this doesn’t quite turn into bread pudding fall to two major categories:
1) Lack of custard-y filling. My idea for redo-ing this is to add maybe 4 tbsps of instant vanilla pudding in place of the eggs.
2) The baking method. Here I didn’t bake my cups in a water bath. That’s the shortcut that makes this easier to execute.

This is a less fattier version of true bread pudding, but that is a result of the vegan ingredients. I believe that if the instant pudding works as I expect it will, the difference where fat content is concerned will be minimal.

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