Baked French Toast
Baked French toast is such an easy and VERY delicious way to serve breakfast, brunch, or breakfast for dinner! to a group of people. It’s also great for just 2.
Here’s another huge plus, especially during the holidays. You can prep it the morning or night before your meal, and just stick it in the fridge.
Love this time saver, because then you can do other things before mealtime… making sides to go along with it, or just chatting and relaxing.
This is also a wonderful option, if you want to drop it off to someone who is home bound.
Ok, let’s get started.
I made this two different ways, and there are certain features I love about both. You can decide which you prefer.
One way is to cut the bread into slices, and this gives it a more traditional look. The other way is to cube it, like the photo above.
You can use homemade or store bought bread. I like to experiment, and sometimes the texture is a miss. But it is always a tasty mistake! lol
You just need to make sure the bread isn’t freshly baked. If it is, you can dry it out a bit. This way it doesn’t get soggy.
Here is a method to drying out your bread:
Preheat oven to 285 degrees F. Line a baking sheet with parchment paper, and place a wire cooling rack on top.
Place the slices, in a single layer, on the wire rack. Heat for 10 to 12 minutes. Remove from oven to cool 5 minutes.
Note: You don’t want to brown them, you are just slightly drying the bread out.
Homemade French Bread
French bread is perfect for baked French toast. Just make sure it’s not a baguette, because you need a softer crust.
Vegan challah is wonderful in baked French toast too, but tends to be harder to find.
Just choose a bread with a firm crumb, but not a hard or chewy crust.
The next step in this method is to pour more custard over the slices, and then sprinkle with brown sugar and cinnamon.
Homemade Vegan Challah
I like to sprinkle the sugar and spice over the “face” of the bread too. This way you get even more yum coverage.
Below is what your bread will look like before you place it in the oven.
You can add more or less sweetener to the custard itself, or omit it completely, but don’t skip adding it on top.
The brown sugar bakes into an amazing, caramelized crust that is so delicious!
The second method is cubing your bread, instead of slicing it.
You won’t get the same type of crisp brown sugar crust, but this method takes less time to put together.
My husband likes this version of baked French toast the best. It does tend to be spongier. I like the time saving part, but do prefer the crust of sliced.
Egg & Dairy Substitutes for Baked French Toast
It’s easy to halve this baked French toast recipe for less people. This was a meal for two, and the leftovers were easy to heat up and still very delicious!
In the photo above, I cubed a loaf of demi-French bread, halved the recipe, and baked it in an 11 cup Pyrex dish. An 11 x 7 (10 cups) would work too.
Oh, one other thing… if I cube the bread, I sometimes add maple syrup to the custard, instead of sugar.
However you choose to make this, I am sure you will love it too. Enjoy!
If you love this recipe, definitely try my Vegan Eggnog French Toast too. It’s delicious!
Whisk the egg substitute, creamer, milk, and vanilla extract in a bowl large enough to dip the bread slices in. Whisk in the sugar, cinnamon, and salt (if using) until blended. Dip both sides of the bread in the custard and then place into the pan, upright and angled (like the photo in the post). Repeat with all slices Note: If using "triangle cut" bread, then overlap their sides slightly- like weaving, instead of side by side like the photo in the post. Pour the rest of the custard over the tops of the bread; cover and refrigerate for 45 minutes to overnight. When ready, remove dish from the refrigerator to the counter, and remove the cover. Preheat oven to 350 degrees F. You can either sprinkle the tops of the toast with brown sugar and cinnamon... OR starting at the front of the pan, using a spatula, gently tilt the first row of bread slices toward you. You want them leaning toward the front of the pan, instead of the back. Repeat with each row, until you reach the last set. Leave those facing forward. Sprinkle some brown sugar and cinnamon over the "face" of each slice. As you finish one row, gently push them back, so they are once again leaning against the back row; repeat. Sprinkle the tops of the bread with the sugar and cinnamon, and place the pan in the oven. Bake for 35-40 minutes, or until the tops are golden brown. Serve with fruit, maple syrup, sprinkling of powder sugar, or whatever you like. Cubed French Toast: 1 loaf French bread cut into 3/4 to 1 inch cubes. In a large bowl, whisk egg replacement, creamer, 1 1/2 cups milk (instead of 1) , sugar, vanilla, cinnamon, and salt. Stir in the bread cubes. Cover and refrigerate for 1 hour, up to 24 hours- just gently stir every now and then. Remove from fridge and preheat oven. Coat a 9 x 13 inch pan with non-stick spray. Gently spoon the mixture into the prepared pan. Sprinkle with the brown sugar and cinnamon. Bake for 40-45 minutes, or until the top is golden brown. Serve with fruit, maple syrup, sprinkling of powder sugar, or whatever you like. *If your milk is thin, use 1 1/2 cups (total) non-dairy creamer or half and half.
Also, if your bread loaf is pretty large, you made need up to 1/2 cup more milk- 2 cups total non-dairy liquid. **Vegan challah or French bread (not baguette) works best. If using rectangular shaped bread, cut the slices into a triangle.Vegan Baked French Toast
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