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Caramel Apple French Toast Parfait
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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!
Course Breakfast, Brunch
Keyword apple, apple pie, breakfast, brioche, brunch, caramel, french toast, trifle
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Author Shanika | Orchids + Sweet Tea



  • 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


  • 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


  • Coconut whipped cream, homemade or store-bought


  • 1 cup organic brown sugar
  • 6 Tbsps vegan butter
  • 1/2 cup full-fat coconut milk/cream
  • Pinch of sea salt



  • 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.


  • 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.


  • 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.


  • 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!


  • 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.