Happy Halloween y’all! I know that this might not be the ‘spookiest’ halloween recipe, but it sure as heck is something I’d want to eat on Halloween! I know plums might not be the typical French toast topping, but they’re really amazing when combined with a dreamy bourbon-cinnamon-orange caramel sauce. Plus this recipe gets even better, because I used a delicious cinnamon swirl bread & made a hazelnut cream base for the French toast… trust me, this is one recipe you’ll want to make over and over again!
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These plums are seriously THE FUCKING BEST things you’ll ever eat in your life… I swear. Most people are intimidated by making their own caramel, but the recipe I have couldn’t be easier! Start out by prepping your plums though, because you want those ready to go for when the caramel is ready. Wash & dry them, and then slice them into small wedges. I prefer to leave the skin on these, because it adds a bit of needed tartness, but also helps hold the plum together while cooking, because if they’re peeled the run the chance of turning to mush (honestly not that that would be bad haha).
To make the caramel, take your vegan butter and add it to a skillet over medium-high heat until just melted. Then add in your organic cane sugar, salt, and water. That’s really it! Stir to combine, and continuously stir, using a rubber spatula, until you’ve reached a golden caramel. Once that happens, turn off the heat and add in your sliced plums, spreading them out into a single layer. Return to the stovetop over medium heat, and allow to cook for about a minute until the plums just start to release their juices. After that, add in your cinnamon, orange juice, and orange zest & stir everything around until all the plums are coated.
Now comes the super fun part, FLAMBE! Add in your bourbon (or whiskey) and set it on fire with either a lighter / torch, or gently tipping your pan forward to ignite from the gas flame. Be very careful with this! You don’t want to burn yourself. Once the flames go out on their own, mix everything together and cook (stirring frequently) until the caramel has remelted and combined (it’ll Harden slightly from the cold plums). The sauce might seem thin at first, but it’ll thicken as everything cools slightly.
For the French toast itself, again… couldn’t be easier! In a large mixing bowl, add in your vegan creamer, cinnamon, allspice, clove, salt, vanilla extract, maple syrup, & powdered vegan egg & mix until well combined. I chose to use a thick sliced cinnamon swirl bread, but you can use any bread you’d like! Add the vegan butter to a skillet over medium heat until melted, quickly dip your bread in the batter to coat it, and then add it into the skillet. I don’t like to super soak the bread, because I feel it gets too mushy / almost falls apart, so just a quick dip to coat it works best! Also, make sure to not overcrowd the pan, leave some space between each piece of toast so that it crisps up and doesn’t just steam.
Cook the toast about 2-3 minutes per side, until its golden brown. You can keep them warm in the oven at 200F on a baking tray while you continue to make more pieces of toast. Once the French toast is all done, pile up a stack & top with a generous amount of the caramelized plums. I like to also add a pad of butter right underneath the plums as well. You can top this with maple syrup, but I recommend just using the caramel syrup thats in the pan with the plums! I like to top my French toast with powdered sugar & vegan vanilla yogurt, but you can use whipped cream, ice cream… whatever you’d like!
This recipe is a super minimal effort meal, with maximum flavor results. I really hope you guys enjoyed this recipe, and if you’re going to order the ingredients off Milk & Eggs, you can use my code PLVNTFOOD for $15 off any $35+ order!
Bourbon Caramelized Plum French Toast
This Bourbon Caramelized Plum French Toast with Cinnamon Swirl Bread & Vanilla Yogurt is truly the perfect breakfast to satisfy your sweet tooth! Plus its vegan!
Bourbon Caramelized Plums
- 10 black plums cut into wedges / slices
- 2 tbsp vegan butter
- 2/3 cup organic cane sugar
- 2 tbsp filtered water
- 1 very small pinch of salt
- 2 tsp orange zest
- 2 tsp orange juice
- 1 tsp ground cinnamon
- 1 ounce bourbon
- 1 bottle Califia Farms Hazelnut Creamer or any creamer you like
- 1 1/2 tbsp ground cinnamon
- 1/2 tbsp ground allspice
- 1 tsp ground clove
- 1 tsp pink Himalayan salt
- 1 tsp vanilla extract
- 2 tbsp maple syrup
- 1 egg worth of Follow Your Heart Vegan Egg *just the powder, you don't need to mix it with water sepeartely
- 3 tbsp vegan butter
- cinnamon swirl bread or any bread you like
- 1 cup vegan vanilla yogurt I used so delicious
- powdered sugar
- crushed toasted hazelnuts *optional
Bourbon Caramelized Plums
Wash & dry your plums, then cut them into wedges. I recommend not peeling your plums so they don't fully fall apart while cooking. Set the prepped plums aside while you make your caramel.
Add your butter to a skillet over medium - high heat. Once its melted, add in your sugar, salt, and water. Stir with a rubber spatula to combine everything, and continuously mix for about 3-5 minutes until it turns into a golden caramel. It will bubble / foam up for a while and might not seem like it'll turn into anything, but I promise it will! Once the caramel reaches a golden brown, remove it from the heat.
Add in your plums in a single layer & return to a medium heat. As soon as the plums start to release their juices, add in your orange juice / zest, & cinnamon, then stir everything to combine.
Next add in your bourbon and carefully either using a torch / lighter, or the stove flame, flambé the bourbon to cook off the alcohol. Stir everything and cook another 3-4 minutes until the plums are soft. Remove from heat. The caramel sauce will thicken around the plums as it cools.
In a mixing bowl, add your vegan creamer, spices, maple syrup, & vegan egg powder & whisk until combined.
Add your butter to a skillet over medium heat, and dip your bread into the batter and then straight into the skillet. You don't want to over saturate the bread or it'll just fall apart in the pan.
Cook each piece of toast for about 1-2 minutes per side until golden brown, and then place in a 200F oven on a baking tray to keep warm while you prepare the other pieces of toast.
Once finished, stack up a pile of toast & top with your caramelized plums and a large drizzle of the caramel sauce / syrup in the bottom of the pan. You can add extra maple syrup on top, but honestly the syrup from the plums really is incredible. Then top with powdered sugar & vanilla vegan yogurt (or whipped cream if you'd like)- and optionally some crushed toasted hazelnuts.