French Toast Apple Cobbler
- Yield: 6-8 servings
- For topping:
- 1/2cup whole unroasted cashews, soaked in water for 2 to 8 hours or until very soft
- 2cups plain soy milk
- 1/4cup brown sugar
- 2tablespoons nonhydrogenated margarine, melted
- 4teaspoons cornstarch
- 1teaspoon pure vanilla extract
- 1/2teaspoon maple extract
- 1/4teaspoon ground nutmeg
- 1/2teaspoon ground cinnamon
- Pinch of salt
- 6 slices slightly dry, soft sandwich bread, crusts trimmed (about 3 cups of 1/2-inch cubes)
- For filling:
- 2 1/2pounds granny smith or other tart baking apples
- 2tablespoons lemon juice
- 2/3cup sugar
- 2tablespoons all-purpose flour
- 1 1/2teaspoons ground cinnamon
- For sprinkling:
- 2tablespoons turbinado sugar
- 1/4teaspoon ground cinnamon
- Any store-bought vegan whipped topping to serve (optional)
- Preheat the oven to 425°F. Drain the cashews and combine them in a blender with the soy milk, brown sugar, margarine, cornstarch, vanilla extract, maple extract, nutmeg, cinnamon, and salt. Blend until very smooth. Stack the bread slices two at time, slice into 1/2-inch cubes, and set aside.
- Peel and core the apples and slice into 1/4-inch slices. In a 9 x 13 inch, ungreased baking dish, combine the apples, lemon juice, sugar, flour, brown sugar, and cinnamon. Cover the dish tightly with foil and bake the cobbler for 25 minutes, until the apples are soft and juicy. Remove from the oven, discard the foil, and turn heat down to 350°F.
- Scatter the bread cubes in a large mixing bowl. Pulse the soy milk mixture one more time and pour it over the cubes. Let stand for 15 minutes, occasionally stirring the cubes to absorb more of the liquid. Spread over the baked apples and pour any of the remaining soy milk mixture evenly over the cobbler.
- Stir together the remaining 1/4 teaspoon ground cinnamon and the turbinado sugar and sprinkle over the top of the cobbler. Bake at 350°F for 20 to 25 minutes until the top is golden and the apple juices are bubbling; you may want to place a baking sheet on a rack under the pan to catch any juices that might spill over. Remove the cobbler from the oven and let it cool for 20 minutes before serving warm, topped with any store-bought vegan whipped topping (optional).
From Vegan Pie in the Sky by Isa Chandra Moskowitz and Terry Hope Romero. Reprinted courtesy of Da Capo Lifelong Books.