In creating this indulgent breakfast treat, Chef Benjamin Lambert took inspiration from an oat milk semifreddo he made years ago. To transform it into a French toast, he saturates thick pieces of brioche in a “soaker” featuring Chobani® Oat Milk and reduced apple cider. Each slice of French toast is smothered with a generous helping of warm caramelized apples made even more decadent with the addition of an oat milk caramel, featuring vegan white chocolate chips. A finish of granola, a drizzle of more oat milk caramel and some powdered sugar complete the dessert-for-breakfast build. The chef offers no apologies: “It’s early in the day and your body needs the fuel.”
This recipe feature is part of the Kitchen Collaborative recipe-development initiative formed by Summit F&B and Flavor & The Menu with support from a handful of sponsor brands and commodity boards. Sign up for our e-newsletter to receive Kitchen Collaborative content in your inbox.
