Apple Pecan Caramel French Toast (Vegan)
This egg-free, dairy-free and easily gluten-free Apple Pecan Caramel French Toast is the perfect cosy autumnal stack for brunch. Filled with coconut whipped cream and sticky caramelised apples and nuts, it’s so delicious.
I do not make French toast often enough, but this recipe has convinced me to make it more often, as it’s just so good. Made with egg-free and dairy-free ingredients, this “eggy” batter is perfect for making the most golden and delicious slices of fried toast and when filled and topped with sticky apples, it’s the most prefect brunch. This recipe really is one to share with friends and loved ones, as it’s such a showstopper but it is secretly simple – and you prepare the toppings in advance.
Why will I love this recipe?
This French toast is amazing:
- Sticky, gooey and delicious
- Fruity, caramelly and nutty
- Packed with autumnal cosy spices
- Perfect for breakfast or brunch
- Ideal to show off to guests at the weekends
- You can prepare the apples in advance
- A source of fibre
- Lower in sugar than regular recipes
- Uses olive oil rather than butter but it’s still “buttery” and golden
- Tastes like autumn in every bite
- Naturally egg-free, dairy-free and vegan
- Easily gluten-free with nut-free options
- Everyone will love it
- Made with staple ingredients
- Takes less than half an hour
- Increase the recipe to make more servings
- You can prepare this ahead of time and re-heat the toast
- Makes the house smell amazing
If you already love the sound of this recipe, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the apples:
- Apples: any eating apple, is great here. No need to peel them, just core the fruit and slice thinly.
- Pecans: for the crunch.
- Olive oil: instead of butter.
- Coconut sugar: for sweetness. You can also use light brown sugar.
- Maple syrup: to make the apples saucy.
- Lemon juice: to add some tang.
- Cinnamon: for the autumnal flavours.
- Coconut caramel sauce: this is the Natures Charm salted caramel coconut sauce which is so delicious and makes the already caramelised apples even sticker and gooier.
As for the toast:
- Sourdough: I use regular white sourdough but you can use any bread, ideally sliced fairly thick so that it can absorb more of the batter.
- Coconut evaporated milk: this is also from Natures Charm and makes the batter so thick and creamy.
- Dairy free milk: like soya, almond, coconut or oat.
- Coconut sugar: for sweetness.
- Cornstarch: this acts as the egg and thickens the batter.
- Cinnamon: for the autumnal vibes.
- Vanilla extract: for flavour
- Coconut whipping cream: this is for serving with the French toast and takes it to the next level. I use the Natures Charm one, but you can use other dairy-free whipping cream or thick yoghurt.
Is this gluten-free and nut-free?
This is easily gluten-free as long as you use GF bread. To keep this nut-free, swap the pecans for coconut flakes or leave them out and check that your milk/cream do not contain nuts.
How do I make this?
This is ready to go in a few steps:
- Make the caramelised apples and pecans: add the ingredients to a non-stick pan and warm through until bubbling.
- Stir in the caramel sauce: and remove from the heat.
- Prepare the “eggy” batter and leave for 5 minutes: to thicken up.
- Dip the bread into the eggy batter: and then allow excess to drip off.
- Heat up the olive oil and fry the soaked bread in the pan: and fry for a few minutes, until really golden.
- Flip over and cook the second side: repeat to cook all of the toast.
- Stack up with the whipped cream and apples: and enjoy.
How long will it last?
Once stacked up, eat this straight away. Or, keep the apples and pecans in the fridge for up to 1 week in a sealed container and the French toast (once cool) in a sealed container, too, for 2-3 days in the fridge or 1 month in the freezer. Allow to defrost and fry in the pan to warm through.
What other recipes can I try?
- Peaches and Cream French Toast
- Apple and Blackberry Baked Oats
- Raspberry Almond Sheetpan Pancakes
- Breakfast Banana Bread
- Carrot Cake Baked Protein Oats
Apple Pecan Caramel French Toast (Vegan)
This egg-free, dairy-free and easily gluten-free Apple Pecan Caramel French Toast is the perfect cosy autumnal stack for brunch. Filled with coconut whipped cream and sticky caramelised apples and nuts, it’s so delicious.
Ingredients
For the Caramelised Apples:
- 2 apples, cored and sliced thinly
- 35g pecans, crushed
- 1 tbsp olive oil
- 2 tbsp coconut sugar
- 1 tbsp maple syrup
- 1 tbsp lemon juice
- 1 tsp cinnamon
- 2 tbsp Natures Charm Coconut Salted Caramel Sauce
For the French Toast:
- 4 slices thick sourdough
- 120ml Natures Charm Coconut Evaporated Milk
- 120ml dairy-free milk (e.g. soya)
- 2 tbsp coconut sugar
- 2 tbsp cornstarch
- 1 tsp cinnamon
- ½ tsp vanilla extract
- A pinch of salt
- Olive oil, for frying
To Serve:
- ½ tin Natures Charm Coconut Whipping Cream, chilled
- 2 tbsp Natures Charm Coconut Salted Caramel Sauce
Instructions
- Start by making the apples. Add the apple slices, pecans, olive oil, sugar, syrup, lemon and cinnamon to a non-stick pan and warm gently, stirring often. Allow the mix to bubble and place a lid half on so that the apples soften. Once the sauce has thickened to a caramel, remove from the heat and stir in the Natures Charm Coconut Salted Caramel Sauce. Pour the apples into a bowl and wipe the pan clean.
- Into a shallow large bowl, add the evaporated milk, dairy-free milk, sugar, cornstarch, cinnamon, vanilla and salt. Whisk to combine.
- Using the same non-stick frying pan, add a little oil.
- Dip one slice of bread into the milk cinnamon mix and flip over to coat both sides so they are all coated. Place in the hot pan and cook for 2-3 minutes, until golden and crisping up. Flip over to cook the second side and place on a parchment lined plate.
- Repeat to cook all slices of the French toast.
- Now add the chilled cream to a bowl and whip up for 2-3 minutes until really fluffy.
- To serve, spread some whipped cream onto 2 plates. Add on one piece of French toast, spread on some cream, apples and pecans and top with a second piece of French toast. Add on more whipped cream, apples and then a drizzle of Coconut Salted Caramel Sauce, and dust with cinnamon.
- Enjoy straight away. Or, to keep the French toast for later, after step 5, allow the pieces to cool and then store in a sealed container in the fridge for 2-3 days or in the freezer for 1 month. Allow to defrost and then pan-fry to warm back up and continue with step 6.
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Stay in touch
I look forward to hearing what you think of this Apple Pecan Caramel French Toast so please do let me know in the comments below. If you do make these cupcakes, I’d love to see them so please tag me in your creations, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With French toast love x
p.s. this recipe was first made with Natures Charm, although this blog post is not sponsored and all opinions are my own.
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