Caramel Apple French Toast Trifle (Dairy-Free)
These layered caramel apple french toast trifles are dairy-free and topped with fluffy coconut whipped cream for a decadent breakfast or dessert treat!
Servings 4 servings
Ingredients
FRENCH TOAST:
- 1 loaf Brioche bread, sliced
- 1 cup Almond milk (You can use your favorite plant-based milk!)
- 3 large eggs, at room temp.
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground allspice
- 2 Tbsps pure maple syrup
MAPLE ROASTED APPLES:
- 2 medium Honeycrisp apples, diced into medium chunks (skin on)
- 1/4 cup maple syrup + 2 Tbsps, divided
- 1 Tbsp Extra virgin olive oil
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground allspice
TOPPING:
- Coconut whipped cream, homemade or store-bought
HOMEMADE VEGAN CARAMEL SAUCE:
- 1 cup organic brown sugar
- 6 Tbsps vegan butter
- 1/2 cup full-fat coconut milk/cream
- Pinch of sea salt
Instructions
TO MAKE FRENCH TOAST:
- Pre-heat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
- Whisk together all the ingredients (except for the bread) into a large bowl and set aside so that everything marries together and activates, about 5 minutes.
- Next, dip 1 slice of bread into the mixture, shaking off any excess liquid and place it onto prepared baking sheet. Repeat until all breads are dipped.
- Bake in the oven for 15-20 minutes or until golden brown and crisp.
ROASTED MAPLE APPLES:
- In a bowl, add the apple chunks, maple syrup, olive oil, ground cinnamon, nutmeg, and allspice, and toss until the apples are fully coated. Transfer to a baking sheet (lined with parchment paper) and arrange in the single layer. Bake until the apples are golden and knife tender, 10 to 15 minutes.
HOMEMADE VEGAN CARAMEL SAUCE:
- Heat the brown sugar in a medium skillet over medium-high heat and stir constantly using a rubber spatula until clumps are formed. Add vegan butter and continue to stir until everything has melted and become a dark 'amber-like' color. Continue to stir consistently until fully melted and bubbly, about 2-3 minutes.
- Now, slowly whisk in the coconut milk and continue stirring until well incorporated and sauce has fully thickened. Remove from heat and allow to cool slightly before using. Set aside.
ASSEMBLY:
- Once done----remove the bread from the oven and cut each bread into medium-sized cubes.
- Create trifle by adding a few cubes of bread to the bottom of jar or glass, followed by coconut whipped cream, and roasted apples. Repeat layer once more.
- Make sure that coconut whipped cream is at the very top of trifle and drizzle with caramel sauce and maple syrup, if desired and enjoy!
- Bon Appetit!
Notes
- BREAD: Instead of brioche bread, you can also use vegan challah or ciabatta bread or any other rustic bread. In most cases, day old bread works best!
- HOMEMADE VEGAN BRIOCHE: To make your own vegan brioche bread, see my latest recipe.
- STORAGE (CARAMEL SAUCE): Leftover caramel sauce can be stored in a tightly sealed mason jar for up to two weeks. When ready to use, simply reheat sauce in the microwave at 15 second intervals until softened and at room temp.