Vegan Baked French Toast is a simple sweet breakfast to add to your weekend morning rotation! Added gluten free option. You don’t have to stand around the stove turning each piece of toast! Recipe without soy.
Vegan Baked French Toast Casserole is an easy-to-make breakfast the whole family will love! Chunks of bread are topped with homemade vanilla and almond-kissed vegan cashew cream, topped with a brown sugar cinnamon topping and fresh blueberries.
Bake until the French toast is baked to perfection! Enjoy this fresh-from-the-oven French Toast Casserole with some whipped cream and fresh fruit.
What do I like most about this recipe? Without sweating over the stove turning every piece of bread. Instead, everything is spread in a pan and baked in the oven. Less active time in the kitchen!
Make sure you choose a decent bread. You might want to look for something a little more artisanal and sturdier. Avoid bland everyday sandwich bread and anything too fresh. We want outages of at least one day. I like to use ciabatta, not too sour sourdough, baguette, french bread or homemade white sandwich bread or wheat sandwich bread.
Change the fruit as you like with raspberries, blueberries, banana, etc., go ahead and prepare the casserole with the toasts and custard and bake when needed!
More vegan breakfast casseroles:
Have a wonderful and peaceful rest. Sending lots of love your way, especially since so many of us are struggling for various reasons.
Print the recipe
Vegan Blueberry French Toast (Baked French Toast)
Vegan Baked French Toast is a simple sweet breakfast to add to your weekend morning rotation! Added gluten free option. You don’t have to stand around the stove turning each piece of toast! Recipe without soy.
Rations: 6
Calories: 194kcal
Ingredients
For the cream:
- ½ cup (65 g) raw cashews, soak in hot water for 15 minutes, see note for nut-free
- 1 cup (236.59 ml) water
- 1 teaspoon flour
- ¼ teaspoon almond extract
- ½ teaspoon vanilla extract
- 3 spoonfuls sugar
For coverage:
- 2 teaspoons Brown sugar
- 1 teaspoon cinnamon
- 1 cup blueberries or other favorite berries
Others:
- 6-8 slices bakery bread or ciabatta or french bread or a simple handmade bread that is not too soft
- 2-3 teaspoons of oil
Instructions
-
Make the custard: mix all the cream ingredients until very smooth, the cashews should be mixed in and the mixture should not be grainy at all. To achieve this, blend for a minute, sit for a few minutes, and blend again. Repeat this 2-3 times until the mixture is smooth and silky.
-
Prepare the topping mixing the sugar and cinnamon in a bowl and set aside. Preheat oven to 425ºF (220c).
-
to bake: Brush oil into a 10×13-inch or similar-sized baking dish. Use a stone or ceramic baking dish. Add two-thirds of the custard to the baking tray, then dip each piece of bread into the custard so that it is well coated, then place it on the same tray so that the pieces of bread do not overlap, but that they are touched and well packed.(Depending on the bread you’re using, you may need to soak the bread for a few minutes in the custard if it’s not very well soaked before baking.)
-
Once all the bread is on the baking sheet, brush a little more cream over the bread slices, then sprinkle with cinnamon sugar and top with the blueberries. Then place the pan in the oven and bake for 15 to 18 minutes, depending on your oven and the thickness of the bread, as well as the thickness of your pan.
-
Once the edges of the cream and bread start to look golden, the French toast is done. Remove from the oven. Then, remove the toasts from the baking sheet while they are still warm because they tend to stick to the baking sheet as they cool. Place them on your plate or serving dish. If you have any cream left over, you can heat it in a small saucepan to thicken it and then drizzle it over the French toast. Drizzle with maple syrup and serve with some fresh fruit of your choice.
notes
- Move forward; Use artisan bread, top with the custard, cover the dish with aluminum foil and refrigerate overnight. Remove the aluminum foil and bake when necessary. Brush on extra cream before baking.
- Gluten freeuse cornstarch or tapioca starch instead of sour cream flour and use gluten-free bread for the French toast
- No nuts: Use a mixture of 3 tablespoons of hemp seeds and 3 tablespoons of silken tofu.
nutrition
nutritional data
Vegan Blueberry French Toast (Baked French Toast)
Amount per serving
calories 194
Calories from fat 63
% Daily Value*
fat 7 g11%
Saturated fats 1 g6%
sodium 136 mg6%
potassium 134 mg4%
Carbohydrates 28 g9%
Fiber 2g8%
Sugar 12 g13%
protein 5g10%
Vitamin A 15 IU0%
Vitamin C 3 mg4%
calcium 46 mg5%
iron 2 mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients:
- Bread: I like to use ciabatta or French bread or a simple handmade loaf
- the bread is baked with a creamy cashew cream made from raw cashews, flour, almond extract, vanilla extract and sugar
- for that perfect caramelized topping, sprinkle brown sugar and cinnamon on the bread
- My favorite fruit to add is blueberries, but any berry works
Advices:
- Depending on the bread you are using, you may need to soak the bread for a few minutes in the cream if it is not very well soaked before baking.
- To make this recipe gluten freeuse cornstarch or tapioca starch instead of the flour in the cream, and use the gluten-free bread of your choice.
- Instead of blueberries, you can use raspberries, cherries, red currants or whatever you like and can find.
How to make vegan french toast in the oven
Make the custard: mix all the ingredients of the cream until they are very smooth. The cashews should be mixed and the mixture should not be grainy at all.
To achieve this, blend for a minute, sit for a few minutes, and blend again. Repeat this 2-3 times until the mixture is smooth and silky.
Prepare the topping by mixing the sugar and cinnamon in a bowl and set aside. Preheat oven to 425ºF (220c).
Brush oil into a 10×13-inch or similar-sized baking dish. Use a stoneware or ceramic pan, as a metal pan will brown the bottoms
Add two-thirds of the custard to the baking tray, then dip each piece of bread into the custard so that it is well coated, then place it on the same tray so that the pieces of bread do not overlap, but that they are touched and well packed.
Once all the bread is on the baking sheet, brush a little more cream over the bread slices, then sprinkle with cinnamon sugar and top with the blueberries.
Then place the pan in the oven and bake for 15 to 18 minutes, depending on your oven and the thickness of the bread, as well as the thickness of your pan.
Once the edges of the cream and bread start to look golden, the French toast is done. Remove from the oven. Then, remove the toasts from the baking sheet while they are still warm because they tend to stick to the baking sheet as they cool.
Place them on your plate or serving dish. If you have any cream left over, you can heat it in a small saucepan to thicken it and then drizzle it over the French toast.
Drizzle with maple syrup and serve with some fresh fruit of your choice.
Why is my baked french toast soggy?
Baked french toast is moist if you used too thin, fresh or soft bread. Other causes are too much liquid in the custard or soaking the bread for too long.
