Raspberry French Toast Bake
This vegan French Toast Bake is a favorite for special mornings or when serving guests. You can put it together the night before and pop it in the oven in the morning. It’s beautiful to look at and delicious, without all the cholesterol and fat that comes with a half a dozen eggs and cream used in a traditional bake.
You can use an Italian or sourdough bread loaf or your favorite gluten free bread. I like Sami’s millet and flax and Shambala which is local to where I am in WA.
You can switch up the raspberries for your favorite berry or cherries. This recipe works with frozen berries as well.
You want to use raw or unsalted, unroasted cashews for best results. When blended with water they make a creamy cashew milk. I’m sure this recipe will work if you swap the cashews for almonds or oats as well.
Bake until the custard has set up and the tips of the bread have browned.
Raspberry French Toast Bake (Vegan)
Equipment
- blender
- casserole dish
Ingredients
- 1 loaf gluten free bread or bread of choice
- 1 pint raspberries or your favorite
- 3/4 cup cashews
- 1½ cup purified water
- 3 dates, pitted or sub 1 tbsp of maple syrup
- 1 tsp vanilla
- ½ tsp cinnamon
- 2 tbsp almond flour
Instructions
- Cut the loaf of bread into slices and then cut each slice diagonally to make triangles.
- In a blender combine the cashews, water, dates, vanilla, cinnamon and almond flour. Blend on high until creamy and smooth. Pour into a bowl.
- Lightly oil the casserole dish. Preheat oven to 350.
- Dip bread slices into the cashew mixture and place in dish with the long side down. Repeat until the bread fills the dish.
- Pour remaining cashew mixture over the bread evenly. Scatter the berries between the bread peaks.
- Bake at 350 for 30-40 minutes.