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.
Serve with maple syrup ( I like to drizzle a little more over the top) and powdered sugar.
*** 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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