Baked French Toast
This effortless baked vegan French toast casserole is a sweet breakfast delight perfect for weekend mornings. Bread slices are generously coated in a homemade vanilla and almond-infused cashew custard, then topped with a brown sugar cinnamon mixture and fresh blueberries before being baked to golden perfection. Enjoy this fuss-free dish fresh from the oven with extra custard and fruit.
Instructions
- 1
Make the custard: Blend all the custard ingredients: raw cashews (0.5 cup), water (1 cup), flour (1 tsp), almond extract (0.25 tsp), vanilla extract (0.5 tsp), and sugar (3 tbsp) until silky smooth. Blend for one minute, then rest for a few minutes and blend again. Repeat this 2-3 times.
- 2
Prepare topping: Mix brown sugar (2 tsp) and cinnamon (1 tsp) in a bowl and set aside. Preheat the oven to 425ºF (220°C).
- 3
Assemble: Brush oil (2.5 tsp) on a 10 x 13 inch baking dish. Pour two-thirds of the custard into the baking dish. Dip each bakery bread (6 slices) into the custard to coat well, then arrange tightly in the baking dish. (Let bread soak for a few minutes if not absorbing well).
- 4
Bake: Brush remaining custard on top of the [bakery bread slices], then sprinkle with cinnamon sugar and add blueberries (1 cup). Place the baking dish in the oven and bake for 15 to 18 minutes, until the edges look golden.
- 5
Serve: Remove from the oven. Carefully remove the toasts from the baking dish while hot to prevent sticking. Place them on your serving dish or plate. If any custard is left, heat it up in a small saucepan to thicken and drizzle over the French toast. Drizzle with [maple syrup] and serve with fresh fruit.
Nutrition Facts
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