vegan french toast

vegan french toast

This guilt free, healthy baked vegan french toast is made with orange zest, fresh berries and almonds. A healthy version of our favorite brunch recipe.

This healthy baked vegan french toast is a snap to make and tastes and looks wonderfly. I’ve used fresh strawberries and almonds but the recipe can be adapted to fit what you have or what is in season – for example in summer, peaches are nice on their own or with blackberries.In the fall, I might use pears or apples with hazelnuts or pecans -also very delicious! It’s a simple foundation recipe for your own creations.

vegan french toast (2)

The creamy base of this baked french toast is made with silken tofu. For a much lighter version with zero cholesterol, and less calories, silken tofu gives this a nice richness and even puffs up the french toast like . Preheat the oven to 400F. Create the “batter” in a blender adding maple syrup, vanilla, soy, oat or nut milk, cinnamon and nutmeg.Cut 16 ounces of fluffy, crusty bread into 1-2 inch chunks. Pour the batter over the bread and toss lightly with orange zest. Add up to 3-4 cups fresh fruit and add ½ cup sliced almonds or other nuts. Pile it into a greased 9 x 13 inch baking dish. Cover with foil and bake 30 minutes. Remove the foil and bake 15 more minutes until beautifully golden.

Ingredients

  • 1 orange ( zest and juice)
  • 1 package silken tofu ( 12.3 ounces, 350 grams) or see notes for eggs
  • 1/4 cup maple syrup
  • 3 tablespoons oil ( olive oil, melted coconut, grape seed oil)
  • 1 cup soy, oat or nut milk ( or see notes)
  • 2 teaspoons vanilla
  • 1/2 teaspoon salt
  • 1 teasppoon cinnamon
  • 1/2 teaspoon nutmeg
  • 16 ounces bread ( fluffy, airy with good crust) sliced into 1-2 inch chunks
  • 1 lb fruit ( strawberries or mix in blueberries, blackberries or raspberries) 3 cups, or sub apples, pears, peaches.
  • 1/2 cup sliced almonds ( or pecans, hazelnuts… etc)

Instructions

  • Preheat oven to 400 F
  • Zest the orange, set zest aside.
  • Make the “batter”: In a blender, place the block of silken tofu, ¼ cup maple syrup, 3 tablespoons oil, 1 cup nut milk, ¼ cup of orange juice, 2 teaspoons vanilla, ½ teaspoon salt, 1 tsp cinnamon and ½ teaspoon nutmeg in the blender. Blend until smooth and creamy and tofu is fully incorporated.
  • Cut the bread into chunks, place in a large bowl and top with ½ of the orange zest. pour int he wet mixture, scraping down the sides of the blender, Toss well so all is nice coated. Toss in the strawberries and almonds. Place in a greased 9 x 13 inch baking dish. Sprinkle a little orange zest over top. For added yumminess, grate fresh nutmeg over top.
  • Turn the top visible strawberries, so they are skin-side-up for pretty presentation. Cover with foil. If your dish is overly full, cover with parchment and then foil ( to prevent sticking). Bake 30 minutes.
  • French toast should looked slightly puffed. Continue baking uncovered for 15 minutes, or until nicely golden.
  • Serve with maple syrup and powdered sugar.

Clic for different breakfast or dessert recipes.

Notes

  • You can make this ahead, keep in the fridge for up to 3-4 days and reheat.
  • The bread matters. You try to find a fluffy, airy bread with a good crust. It can be whole grain, just light and fluffy-16 ounces!

vegan french toast

Recipe by CuhabegCourse: Breakfast, DessertCuisine: FrenchDifficulty: Intermedite
Servings

8

servings
Prep time

15

minutes
Cooking time

45

minutes
Calories

383

kcal
Total time

1

hour 

This guilt free, healthy baked vegan french toast is made with orange zest, fresh berries and almonds. A healthy version of our favorite brunch recipe.

Ingredients

  • 1 orange ( zest and juice)

  • 1 package silken tofu ( 12.3 ounces, 350 grams) or see notes for eggs

  • 1/4 cup maple syrup

  • 3 tablespoons oil ( olive oil, melted coconut, grape seed oil)

  • 1 cup soy, oat or nut milk ( or see notes)

  • 2 teaspoons vanilla

  • 1/2 teaspoon salt

  • 1 teasppoon cinnamon

  • 1/2 teaspoon nutmeg

  • 16 ounces bread ( fluffy, airy with good crust) sliced into 1-2 inch chunks

  • 1 lb fruit ( strawberries or mix in blueberries, blackberries or raspberries) 3 cups, or sub apples, pears, peaches.

  • 1/2 cup sliced almonds ( or pecans, hazelnuts… etc)

Directions

  • Preheat oven to 400 F
  • Zest the orange, set zest aside.
  • Make the “batter”: In a blender, place the block of silken tofu, ¼ cup maple syrup, 3 tablespoons oil, 1 cup nut milk, ¼ cup of orange juice, 2 teaspoons vanilla, ½ teaspoon salt, 1 tsp cinnamon and ½ teaspoon nutmeg in the blender. Blend until smooth and creamy and tofu is fully incorporated.
  • Cut the bread into chunks, place in a large bowl and top with ½ of the orange zest. pour int he wet mixture, scraping down the sides of the blender, Toss well so all is nice coated. Toss in the strawberries and almonds. Place in a greased 9 x 13 inch baking dish. Sprinkle a little orange zest over top. For added yumminess, grate fresh nutmeg over top.
  • Turn the top visible strawberries, so they are skin-side-up for pretty presentation. Cover with foil. If your dish is overly full, cover with parchment and then foil ( to prevent sticking). Bake 30 minutes.
  • French toast should looked slightly puffed. Continue baking uncovered for 15 minutes, or until nicely golden.
  • Serve with maple syrup and powdered sugar.

Notes

  • You can make this ahead, keep in the fridge for up to 3-4 days and reheat.
  • The bread matters. You try to find a fluffy, airy bread with a good crust. It can be whole grain, just light and fluffy-16 ounces.

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