Vegan French Toast Bake

This Vegan French Toast Bake is perfect for any weekend brunch! Plushy bread is baked in a sweet, egg-free custard, peppered with Bixby Chocolate and a crunch of slivered almonds. Prep this the night before just to roll out of bed, pour yourself a warm mug of fresh coffee, and bake for a nearly effortless morning.

Not vegan?

This vegan-friendly breakfast is delicious and decadent for vegans and non-vegans. Although, it can be difficult to find the perfect plushy vegan-friendly bread. Here are your swaps:

• vegan bread: use the same amount of a plushy brioche instead!
• coconut milk: swap for the same amount of whole milk if desired.
• 1/4 cup of flaxseed meal and 3/4 cup water: use 4 large eggs instead!
• vegan butter: swap for the same amount of regular butter if desired.

Ingredients

French Toast

1 loaf vegan bread, soft and plushy
1 cup coconut milk
¾ cup water
½ cup brown sugar
1/4 cup flaxseed meal
¼ cup maple syrup
2 tsp almond extract

Glaze

6 tbsp vegan butter
4 tbsp brown sugar
3 tbsp flour

Mix-ins

6 oz Bixby Semisweet Baking Chips
½ cup slivered almonds

Directions:

1. Preheat the oven to 350 Fahrenheit. In a small mixing bowl, whisk together ¾ cup water and ¼ cup flaxseed meal. Set aside for five minutes to thicken up. While the flaxseed meal is thickening, cut a whole loaf of bread into roughly 1 inch cubes. Roughly chop the Bixby Baking Chips.
2. In a large mixing bowl, whisk together thickened flaxseed meal, coconut milk, ½ cup brown sugar, maple syrup, and almond extract and whisk to combine.
3. Fold the bread into the mixture, using a rubber spatula, gently turn the bread pieces until they are evenly coated by the mixture. Pour half of the bread mixture into an 8×10 inch baking dish, ceramic or glass. Sprinkle the casserole with half of the chocolate and slivered almonds. Add the remaining half of the bread mixture and top with the remaining chocolate and almond. Cover with a kitchen towel or lid and refrigerate for at least an hour, up to overnight.
4. Melt the butter in a microwave safe bowl. Add remaining 4 tablespoons of brown sugar and flour, and whisk to combine. Evenly pour over the casserole. Bake for 40-50 minutes. Allow longer baking to achieve crunchy, toasty tops if desired.
5. Allow to cool for at least 10 minutes before serving with a sprinkle of powdered sugar or a drizzle of maple syrup.

Vegan French Toast Bake

Yield: 12

This Vegan Chocolate French Toast Bake is perfect for any weekend brunch! Plushy bread is baked in a sweet, egg-free custard, peppered with Bixby chocolate and a crunch of slivered almonds. Prep this the night before just to roll out of bed, pour yourself a warm mug of fresh coffee, and bake for a nearly effortless morning.

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Ingredients

French Toast

• 1 loaf vegan bread, soft and plushy
• 1 cup coconut milk
• ¾ cup water
• ½ cup brown sugar
• 1/4 cup flaxseed meal
• ¼ cup maple syrup
• 2 tsp almond extract

Glaze

• 6 tbsp vegan butter
• 4 tbsp brown sugar
• 3 tbsp flour

Mix-ins

• 6 oz Bixby Semisweet Baking Chips
• ½ cup slivered almonds

Instructions

1. Preheat the oven to 350 Fahrenheit. In a small mixing bowl, whisk together ¾ cup water and ¼ cup flaxseed meal. Set aside for five minutes to thicken up. While the flaxseed meal is thickening, cut a whole loaf of bread into roughly 1 inch cubes. Roughly chop the Bixby Baking Chips.
2. In a large mixing bowl, whisk together thickened flaxseed meal, coconut milk, ½ cup brown sugar, maple syrup, and almond extract and whisk to combine.
3. Fold the bread into the mixture, using a rubber spatula, gently turn the bread pieces until they are evenly coated by the mixture. Pour half of the bread mixture into an 8x10 inch baking dish, ceramic or glass. Sprinkle the casserole with half of the chocolate and slivered almonds. Add the remaining half of the bread mixture and top with the remaining chocolate and almond. Cover with a kitchen towel or lid and refrigerate for at least an hour, up to overnight.
4. Melt the butter in a microwave safe bowl. Add remaining 4 tablespoons of brown sugar and flour, and whisk to combine. Evenly pour over the casserole. Bake for 40-50 minutes. Allow longer baking to achieve crunchy, toasty tops if desired.
5. Allow to cool for at least 10 minutes before serving with a sprinkle of powdered sugar or a drizzle of maple syrup.