This Baked Vegan French Toast is made with fresh berries, orange zest and almonds. A healthy version of our favorite brunch recipe that can be made ahead.
I thought I’d post a hearty vegan breakfast that is perfect for lazy Sundays or pretty enough for special gatherings like Mother’s Day Brunch.
This healthy vegan Baked French Toast is a snap to make and tastes and looks delicious! Today 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 winter and fall, I might use pears or apples with hazelnuts or pecans -also very delicious. You can also use frozen berries! It’s a simple foundation recipe for your own creations and I’m excited to share it. I also share a non-vegan option in the recipe notes if you are bound and determined to have your eggs and cream. 🙂
The creamy base of this baked french toast is made with silken tofu. Feel free to swap out eggs and milk ( see recipe notes) but 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 eggs do.
Preheat the oven to 400F
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.
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.
A healthy delicious breakfast I know your mom will love. Worried about the flavor of tofu? You can’t even taste it! Seriously. Give this vegan, healthy Baked French Toast a try and let me know what you think below!
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Healthy (Vegan) Baked French Toast – made with fresh berries, orange zest and almonds. An adaptable, foundation recipe for different seasons and your own creations. A healthy version of our favorite brunch recipe! Can be made ahead! Vegan!
- 1 orange (zest and 1/4 cup 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 teaspoon 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)
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. ( see notes) 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. (If making with eggs and french toasted is not puffed yet, keep covered, baking another 15 minutes or until puffed.) Continue baking uncovered for 15 minutes, or until nicely golden.
*** If wanting to swap out eggs and cream for the tofu and nut milk, use 5 large eggs and 1 cup half and half (or milk)
You can make this ahead, keep in the fridge for up to 3-4 days and reheat.
The bread matters. I 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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