Vegan French Toast Bake

Sweet and delicious breakfast that can be made ahead of time.  French toast bake is perfect for a weekend breakfast or a special occasion brunch.

Breakfast is my absolute favorite meal.  Unfortunately most mornings are too busy for anything fancy.  On the weekends I try to make at least one special breakfast.  Most of the time I make pancakes because my kids love them so much, but every once in awhile I like to change it up. French toast bake is something that I definitely look forward to making and eating.  It can be made the night before or in the morning right before baking.

In this recipe I used Cinnamon Raisin Ezekiel Bread, but you can use whatever bread you like best.  It is great with a loaf of french bread or even gluten free bread (I have used Udi’s).  I love the cinnamon raisin though.  It gives it a great sweet and spicy flavor that is amazing.

This is the perfect breakfast for a lazy Sunday morning or for a special brunch.   It comes together really quickly.  Just butter a baking dish with Earth Balance and add in the sliced up bread.  All the other ingredients get put in the blender and then poured over the bread.  If you are making it the night before it just gets covered and refrigerated at this point.  Bake it when you are ready for breakfast.

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Vegan French Toast Bake

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings 6

Ingredients

• 1 large loaf of bread you can use ezekial, french bread or gluten free
• 2 cups nondairy milk
• 1/4 cup flax seeds
• 1/4 cup chickpea flour
• 1/2 cup sugar
• 2 tbsp maple syrup
• 2 tsp vanilla
• 2 tsp cinnamon

Instructions

1. Preheat oven to 350.  Generously butter a 9X13 baking dish.  

2. Cut the bread into 1 inch cubes.  Put the bread evenly into the buttered dish.  

3. Add the milk, flour, flax, sugar, maple syrup, vanilla and cinnamon into a blender.  Blend until it is all combined and smooth.  

4. Pour the milk mixture over the bread.  Press down on the bread to help it absorb the milk.  

5. Bake for 35-40 minutes until browned. 

   If you are making it the night before tightly cover it and leave in the fridge overnight. Then bake it in the morning.