When plain old French toast won’t cut it, up the ante with a rich frangipane topping. Bostock is classically made with almond paste slathered over stale brioche, though peanut butter gives Hannah Kaminsky’s unconventional version a distinctly American accent.
Thick like soft, pillowy custard, this lightly spiced topping cradles tender apple slices over each slice of lightly soaked, apple-infused bread. Decadent enough to enjoy as dessert, it’s an ideal indulgence for celebratory breakfasts and brunches.
A note from The Vegan Atlas: This would make a delicious vegan Rosh Hashana (Jewish New Year) dessert, a wonderful break fast dish for Yom Kippur, and a fantastic way to use up leftover vegan challah bread!
Meals and other tasty treats made on sheet pans have proven themselves indispensable for busy cooks and their families, and are beautifully suited to plant-based creations.
From Hannah Kaminsky’s creative pen and camera comes The Everyday Vegan Cheat Sheet, where takes the one-pan technique and runs with it, from easy main dishes to amazing desserts (like this one) and everything in between.
Excerpted from The Everyday Vegan Cheat Sheet: A Plant-Based Guide to One-Pan Wonders by Hannah Kaminsky © 2022, Skyhorse Publishing. Reprinted by permission. Learn more about this book following the recipe box.
Here are more sweet and savory peanut butter recipes.
The Everyday Vegan Cheat Sheet is available wherever books are sold.
Apple-Cinnamon Peanut Butter Bostock
Bostock is classically made with almond paste slathered over stale brioche, though peanut butter gives Hannah Kaminsky’s unconventional version a distinctly American accent.
Peanut Butter Frangipane
- ½ cup water
- 2 tablespoons ground flaxseeds
- 1 cup granulated sugar
- 1 cup unsweetened creamy peanut butter
- ½ cup vegan butter
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 12-ounce package frozen no sugar-added apple juice concentrate, thawed
- 1 loaf (1 pound) French or country bread, cut into 1 to 1½-inch-thick slices (see variation)
- 2 small apples, cored and thinly sliced
- 1 cup roasted, unsalted peanuts, roughly chopped
- Preheat your oven to 375°F and line a sheet pan with parchment paper or a silicone baking mat; set aside.
- To make the peanut butter frangipane, begin by whisking together the water and flaxseeds in a small dish. Allow 15 to 30 minutes for the mixture to thicken into a gel. Hasten the process by microwaving for 30 to 60 seconds if you can't bear to wait.
- In the bowl of your stand mixer or food processor, combine the sugar, peanut butter, vegan butter, cinnamon, vanilla, and salt. Mix vigorously with the paddle attachment before adding the flax gel. Pause periodically, scraping down the sides of the bowl with a spatula as needed to incorporate all the ingredients. Beat until smooth, somewhere between the consistency of stiff icing and runny frosting.
- Pour the apple juice concentrate into a large bowl. Working with one slice at a time, dip each slice of bread in the juice, holding it there for just 3 to 5 seconds to saturate. Squeeze gently to drain the excess liquid, without completely wringing out the bread.
- Place on the sheet pan, lining slices up so that they're close enough to touch but not overlap. Spread each piece with 3 to 4 tablespoons of the peanut butter mixture, top with a few thin slices of apple, and finish with about 2 tablespoons of chopped peanuts.
- Bake until the frangipane has set, the peanuts are toasted, and the edges of the toast have begun to caramelize, about 22 to 25 minutes. Serve warm or let cool and store in an airtight container in the fridge for up to 5 days.
Variation: Especially around the Jewish holidays, this is delicious made with vegan challah bread.
More about The Everyday Vegan Cheat Sheet by Hannah Kaminisky
Move over, one-pot meals: Sheet pans are here to stay! Offering ease, speed, and minimal clean-up, unlock a diverse array of bold flavors and satisfying textures with this essential kitchen staple. While there’s a certain charm to slowly simmered stews bubbling away on the stove, a relentless parade of mushy mains quickly loses its appeal.
Banish boredom from the dinner table with over one hundred tried and true recipes for success. It’s time to put the stock pot away and start preheating the oven.
Bring back nostalgic favorites like plant-based meatloaf, prepared alongside buttery mashed cauliflower. Bake up bulgogi with broccoli that’s even better than takeout. Prepare pancakes for a crowd without flipping a single silver dollar. Heck, you can even mac it out with the creamiest, cheesiest mac and cheese ever, no boil, no fuss, no regrets!
For new cooks and seasoned chefs alike, there are tips and tricks for making the most of your ingredients throughout the year. Endless options for variations keep these formulas fresh, flexible, and adaptable to all taste and dietary preferences. Eat well every day. You really can have it all with just one pan.
Hannah Kaminsky has developed an international following for her delicious recipes and mouthwatering food photography at the award-winning blog BitterSweet. Passionate about big flavors and simple techniques, she’s the author of Vegan Desserts, Vegan à la Mode, Easy as Vegan Pie, Real Food, Really Fast, Sweet Vegan Treats, The Student Vegan Cookbook, Super Vegan Scoops, and The Everyday Vegan Cheat Sheet Pan. Visit Hannah at BittersweetBlog.com.
Here are more delectable vegan desserts & sweets.
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