Vegan Trifle With Baked French Toast
User Reviews
5
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Prep Time
30 mins
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Cook Time
40 mins
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Additional Time
2 hrs
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Total Time
3 hrs 10 mins
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Servings
12 servings
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Calories
360 kcal
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Course
Dessert
Vegan Trifle With Baked French Toast
Description
The recipe starts with a vegan pudding made by cooking non-dairy milk with maple syrup, cornstarch, and vanilla until thickened and chilled. The blueberry sauce is prepared by simmering blueberries with water, sugar, cornstarch, and lemon juice until it thickens.
Baked French toast slices are soaked in a mixture of non-dairy milk, sugar, maple syrup, cinnamon, corn starch, and vanilla. These are baked in parchment-lined cake pans, and a crumble topping made with coconut sugar, cinnamon, vegan butter, and flour adds crispness after baking.
The trifle is assembled by layering pudding, baked French toast, blueberry sauce, and garnishes such as fresh berries, coconut whipped cream, powdered sugar, and chopped nuts or dried coconut. The components can be prepared a day ahead and assembled just before serving. The trifle is best enjoyed within a few hours after assembly and leftovers can be refrigerated for up to two days.
Ingredients
For the pudding:
- 4 cups non-dairy milk vanilla or unflavored
- ⅓ cup maple syrup
- ¼ cup corn starch
- 1 teaspoon vanilla extract
For French toast:
- 12 - 16 large slices sourdough bread (I used almost a full loaf of Trader Joe's sliced sourdough, approx 22 ounces)
- 2 ½ cups non-dairy milk I used plain soy, unsweetened
- ¼ cup sugar
- 2 tablespoon maple syrup
- 3 tablespoon corn starch
- 2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
French toast crumble topping:
- ¼ cup coconut sugar or brown sugar
- 2 teaspoon ground cinnamon
- 2 tablespoon vegan butter
- 2 tablespoon all-purpose flour
Blueberry sauce:
- ⅓ cup water
- ⅓ cup sugar
- 1 ½ tablespoon corn starch
- 2 cups Blueberry frozen or fresh
- 2 teaspoon lemon juice or 1 teaspoon apple cider vinegar, fresh
Garnish:
- berries fresh, choice of variety
- Coconut whipped cream or other non-dairy whipped topping
- powdered sugar
- nut or dried coconut, chopped
Instructions
Make the pudding:
- In a sauce pan over medium heat whisk together milk, maple syrup, and corn starch. Cook for about one minute to bring up to temp. Stirring frequently, reduce heat to low and cook until thickened, about 3 to 5 minutes. Remove from heat. Stir in the vanilla. Chill uncovered for at least 2 hours. If making in advance, cover once cool.
Make the blueberry sauce:
- In a small sauce pan over medium-high heat, whisk together water and sugar until sugar is dissolved. Whisk in vinegar/lemon juice and corn starch. Add the blueberries. Bring to a boil. Reduce heat to a simmer, stirring occasionally, cook for about 10 minutes or until thickened. Set aside to cool. If making a day in advance, refrigerate until ready to use.
Make the French toast:
- Preheat oven to 400 degrees. Line two 9 inch cake pans with parchment.
- Blend or whisk together the batter ingredients. Transfer batter to a large, shallow dish. Place bread slices in the batter, leaving them just long enough to saturate. Tear or cut bread as needed to fill each pan. If using pre-sliced sandwich bread, versus thicker pieces you sliced yourself, you'll need to make two layers in each pan. Fit torn bread together like a puzzle; this doesn't have to be perfect (see images). Pour any remaining batter over the bread in each pan.
- In a small bowl, thoroughly combine all ingredients for the crumble topping. Sprinkle over both pans. Bake French toast 15 - 20 minutes or until the center is hot. Let sit 10 minutes, then remove from pans and let cool to room temperature.
Assemble the trifle:
- Cut the French toast cakes into large cubes. In a trifle dish or large glass bowl, add a layer of french toast, then blueberry sauce, then pudding. Repeat - bread, sauce, pudding. Garnish as desired and serve.
Notes
- Prepare individual components like pudding, blueberry sauce, and baked French toast up to a day in advance for easier assembly.
- Assembled trifle is best eaten within a few hours to maintain texture and flavor quality.
- Store leftovers covered in the refrigerator and consume within 2 days for best freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 360 kcal
% Daily Value*
| Calories | 360kcal | 18% |
| Carbohydrates | 53g | 18% |
| Protein | 8g | 16% |
| Fat | 12.5g | 19% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 0mg | 0% |
| Sodium | 240mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 26g | 52% |
| Vitamin A | 0IU | 0% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 60mg | 6% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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