By definition, french toast is bread that is dipped in eggs and milk and then fried… often coating in sugar afterwards. So by definition… not sure this can be called french toast.
More like a blueberry and banana bread casserole…. but well, baked french toast sounds a little fancier am I right?
So in the pasta i have made french toast, french toast sticks and airfryed french toast and have made banana-peanut butter bread pudding and i thought what happens if you combine bread pudding with french toast?
The result was very tasty!!
Not exactly like french toast…. i guess it tastes the way you might expect bread that has been soaked in a sweet liquid and then baked might taste?
As this casserole needs to chill in the fridge for a few hours – or overnight, it is best to prepare it in the evening before so you can bake it in the morning. Or if you prepare it in the morning and then bake in the evening!!
I have made several different baked oatmeal combos, and i thought it was time i try something new and different!
I am sure you can also make this into muffins like i did with the pb-banan bread pudding muffins/cups. Or you could make these into portion puddings by placing in glass lunch boxes which you need bake in their individual lunch box! Or you just make one serving which is better if you are making just for yourself.
Because i do admit it may not be so fun to eat this whole batch just for yourself… and you might need to freeze in then! But if you are making this for more than one (hopefully!) then you can use the same amount as stated!
1 loaf sturdy bread, such as whole grain/brown bread. If you use white bread, leave it in room temperature and on a plate for a few hours so it goes a little stale. This will make it less likely to crumble when you add the liquid.
500-700ml liquid (plantbased milk. Or use 50/50 plantbased milk and plantbased cream). How much liquid you need will vary on what bread you are using. I.e some bread forms may need less liquid while others may need more.
60ml chia seeds
1 tsp cinnamon
1 tsp vanilla sugar/vanilla powder
1 package (250g) frozen blueberries
Almonds – or other nuts
Pinch of salt
Note, you can omit the banana in the liquid mix if you want. And should work fine to omit the chia seeds, however i can’t gurantee the results.
Grease a baking tray/baking dish with some oil or vegan margarine.
Chop or rip your bread into small cubes. Place in the baking dish so that the whole dish is covered.
Add blueberries, almonds and chopped banana ontop of the bread.
Begin making the liquid/sauce. In a mixer combine the plantbased milk, banana, syrup, vanilla, cinnamon and chia seeds. Mix until combined. If you don’t have a mixer you can just mash the banana and mix along with the other ingredients. Add a pinch of salt to the liquid. Taste and adjust sweetness according to preferance.
Pour the liquid over the bread, coating all the bread. Note, the bread should be covered in liquid however not completely drenched in the liquid!
Cover in some foil and place in the fridge overnight or for several hours.
Once it has gone a few hours, preheat the oven to 180C and bake for 35-40 minutes, or until the top is beginning to brown/turn golden.
Take out of the oven, allow to cool before sprinkling over some stevia and cinnamon!
Serve as it is or with some vegan vanilla yoghurt or whipped cream!
If you try this recipe, don’t forget to let me know what you think 🙂 Or if you try any of the other recipes i linked above!!!
Note, as this doesn’t have any egg it doesn’t have any “eggy” taste which french toast typically may have. However, you can add 1-2tbsp nutritional yeast to the mix to add a bit of a cheesey/eggy taste 🙂 May sound strange but it does add an extra flavour!!