Family Favorites Made Vegan: Overnight Apple Fronch Toast

This is one of my favorite recipes: it's comforting, filling and easy. It's also great for when you have overnight guests. Chop up some potatoes while the toast is warming up to room temperature, roast them while the toast cooks (you may need to roast the potatoes for long than the toast cooks) and cut up some fruit while you wait. Perfect impressive breakfast/brunch/brinner. FYI: I stole this recipe from my mom and veganized it just for you. Yes, you.

Overnight Apple Fronch Toast

1 cup packed brown sugar

½ cup Earth Balance/your choice of butter substitute

2 tablespoons light corn syrup

2 large apples, peeled and sliced ¼ inch thick

Fronch Toast Mixture (from Vegan With a Vengeance, buy it!)

9 slices day-old French bread (I used sourdough)

Syrup:

1 cup applesauce

1 jar apple jelly

½ teaspoon ground cinnamon

1/8 teaspoon ground cloves

In a small saucepan, cook brown sugar, Earth Balance and syrup until thick, about 5-7 minutes. Pour into an ungreased 13 x 9 baking pan. Arrange apples on top. In a mixing bowl, mix together fronch toast mixture. Dip bread slices into this mixture for one minute and then place over apples. Cover and refrigerate overnight. Remove from fridge 30 minutes before baking. Bake uncovered at 350° for 35-40 minutes. Combine syrup in a medium saucepan; cook and stir until hot. Serve over fronch toast.