Benjamin Lambert
Culinary Director
Nina May, Opal and Elena James

French Toast with Chobani^® Oat Milk Caramel, Caramelized Apples and Granola

Recipe courtesy of Benjamin Lambert
Sponsor: Chobani^®

Servings: 1

Ingredients

Oat Milk Soaker:

• 2 c apple cider
• 10 oz whole eggs
• ¾ c Chobani^® Oat Milk
• 2 oz sugar
• 2 tsp vanilla extract
• ½ tsp cinnamon
• 2 tsp kosher salt

Oat Milk Caramel

• 1 lb sugar
• 6 oz plant-based butter
• 1 tsp kosher salt
• 2 c Chobani^® Oat Milk
• 6 oz vegan white chocolate

Caramelized Apples

• 2 Tbsp extra-virgin olive oil
• 3 Honeycrisp apples, peeled and sliced
• 2 Tbsp brandy (optional)
• 2 Tbsp Oat Milk Caramel

French Toast:

• 1 Tbsp extra-virgin olive oil
• 1 Tbsp plant-based butter (optional)
• 4 thick slices challah or brioche
• Oat Milk Soaker, as needed
• 12 oz Caramelized Apples
• Oat Milk Caramel, warm
• 8 oz granola
• Powdered sugar, as needed

Directions

Oat Milk Soaker:

1. In a pot, reduce the cider to 100 g. Let it cool.
2. Combine the cooled reduced cider with the remaining ingredients in a metal bowl. Whisk until smooth.

Oat Milk Caramel:

1. In a heavy-bottomed pot over medium heat, caramelize the sugar.
2. Add the butter and salt and stir until the butter melts.
3. Add the oat milk slowly to the pot while stirring so it doesn’t boil over. Cook the mix down for 10-15 minutes, until the oak milk is hot.
4. Add the white chocolate and whisk it until it is smooth and all the chocolate has melted. Remove the caramel from the pot to a metal bowl and cool it down over an ice bath. Rewarm for service.

Caramelized Apples:

1. Warm the oil in a sauté pan.
2. Add the apples and sauté until they get a little color.
3. Deglaze with the brandy (if using).
4. Stir in the Oat Milk Caramel and allow it to coat the apples. Place the apples into a side container and hold them warm until you need them.

For service:

1. Warm the oil in a sauté pan over medium heat.
2. Soak the bread in the Oat Milk Soaker for 30 seconds on each side. Place the soaked bread into the warmed pan and begin to sauté it.
3. Add the plant-based butter if you are using it. When the toast is golden brown on the bottom, flip the toast and crisp up the second side. Take out of the pan with a spatula and place on a plate.
4. Spoon the Caramelized Apples on top. Spoon on some of the Oat Milk Caramel and finish it with the granola. Sprinkle with powdered sugar if desired.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley