This recipe comes from the book Vegan Planet by Robin Robertson, published 2003, The Harvard Common Press, page 547.
This is quick and easy. I used bread slices cut from Ecce Panis country white bread. It's eggless and dairy-free. Try it!
Combine the soy milk, applesauce, tofu, 1 tablespoon of the brown sugar, and the connamon ina food processor or blender and process until smooth.
Pour into a large, shallow bowl and dip in the bread, coating both sides evenly with the batter.
Preheat the oven to 275 degreesF. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the prepared bread in batches and cook until just browned on both sides, 4 to 5 minutes total. Keep the cooked French toast warm in the oven whileyou prepare the remaining slices.
Heat the remaining 1 tablespoon corn oil in a skillet over medium heat. Add the apple slices, lemon juice, and remaining 1 tablespoon brown sugar and cook, stirring, until the apples are tender, about 5 minutes. Spoon the topping over the French toast and serve hot.