A few days ago, I stepped out of my car, and my glasses didn’t fog up. This may seem like a small thing, but for me it is huge. I find everything about summer terrible, and this is a huge annoyance to me. I have worn glasses since second grade, I can’t see anything without them, and having them fog up literally every time I transition from the indoors to the outdoors is super not cool. Generally, the harbinger of summer for me is that first day they fog up when I get out of the car, and I feel oppressed and outraged until the first day of the year that they no longer do. So, where am I going with this? A few days ago they did not fog up, which to me means FALL IS COMING!
After dropping my little lady off at school, I thought about a recipe I having been wanting to try out, but felt it was more of a fall breakfast item. Well, today was the day! I went to Trader Joe’s and got myself an amazing vegan loaf of bread and got to work. This is insanely easy, and I am pretty sure no one could mess it up even if you have never cooked before. The caramel is a little more technical, but just barely, and if you are afraid to try to make the caramel, you could always just top these beauties with maple syrup and call it a day. I like to try things that scare me though, so, I say give it a try!
I almost died when I took my first bite. Crunchy on the outside, super moist on the inside, and the friggin’ maple caramel, come on. I was really starving when I had the first one, so that may have led to the added euphoria, but I am not really sure, since the rest of my family reacted the same way. Also, not only are these babies vegan (duh!) but they are refined sugar free, which makes me feel a lot better about eating them! I hope you enjoy!
- Prep Time: 2h 30m
- Cook Time: 15m
- Total Time: 2h 45m
- Yield: 12 Muffins
- Category: Breakfast
- 1 loaf French bread (make sure it is vegan)
- 2 1/2 c Almond milk
- 2 Flax eggs (2 Tbsp. Flax meal + 3 Tbsp. water= 1 egg)
- 1/2 c Apple sauce
- 1/2 c Maple syrup
- 1 tsp. Vanilla
- 1 tsp. Cinnamon
- 1/2 tsp. Salt
- 1 c Maple syrup
- 3 tbsp. Earth Balance
- 2 tsp. Salt
- Cut your loaf of bread into small cubes and set aside.
- Make the custard, by adding all of the remaining ingredients together in a large bowl, and whisking until smooth.
- Add the bread to the custard and stir gently to combine and make sure all the bread is soaked in the custard. Place in the fridge for at least 2 hours, or up to overnight. This would be a great way to have breakfast ready in no time. Having it ready the night before.
- Once the bread has sat for at least two hours, preheat the oven to 375.
- Spray a muffin tin with non stick spray, and fill the holes with the bread mixture. Bake at 375 for 15- 20 minutes. The muffins shouldn’t look wet any more, so make sure they are done all the way, you can leave them in a few more minutes if necessary.
- While the muffins are baking make the caramel sauce. In a small sauce pan, add all the caramel ingredients and whisk. Don’t stir again. Heat on high until it begins to bowl, reduce to medium and using a candy thermometer, bring the mixture up to 240 or 250 degrees, the “soft ball” stage.
- Remove from heat, and let cool.
- Once muffins are done, let cool, and then top with salted caramel and serve! So freakin’ good!