Description
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!
Ingredients
Units
Scale
- 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, or melted coconut oil, avocado oil)
- 1 cup plant-based milk ( or see notes)
- 2 teaspoons vanilla
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 16 ounces French bread ( fluffy, airy bread) sliced into 1-2 inch chunks; yes, you can use sourdough as long as it is not too dense, as well as gluten-free bread.
- 1 lb berries or fruit (strawberries or mix in blueberries, blackberries or raspberries) 3 cups, or sub apples, pears, peaches.
- 1/2 cup sliced almonds ( or pecans, walnuts, hazelnuts… etc)
Instructions
- Preheat oven to 400 F
- Zest the orange, and set zest aside.
- Make the batter: In a blender, combine the silken tofu, maple syrup, oil, milk, orange juice, vanilla, salt, cinnamon, and nutmeg. Blend until smooth and creamy and the tofu is fully incorporated.
- Bread: Cut the bread into chunks and place in a large bowl.
- Assemble: Pour the creamy mixture, over the bread. Add half of the orange zest. Toss well so everything is nice and coated. Toss in the strawberries and almonds. Pour into a greased 9 x 13-inch baking dish. Sprinkle the rest of the orange zest over top.
- Tip #1: For added yumminess, grate fresh nutmeg over top and drizzle with more maple syrup.
- Tip # 2: Turn some of the strawberries so they are skin-side-up for a 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 look slightly puffed. (If making with eggs and french toasted is not puffed yet, keep covered, baking another 15 minutes or until puffed.)
- Uncover, and continue baking uncovered for 15 minutes or until nicely golden.
- Serve with maple syrup ( I like to drizzle a little more over the top) and powdered sugar.
Notes
*** 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!
Nutrition
- Serving Size: 1 cup
- Calories: 383
- Sugar: 11.8 g
- Sodium: 169.8 mg
- Fat: 11.2 g
- Saturated Fat: 1.4 g
- Carbohydrates: 58.6 g
- Fiber: 4.2 g
- Protein: 12.3 g
- Cholesterol: 0 mg