Description
This baked French toast uses cinnamon-raisin bread, Just Egg and nondairy milk. The orange juice brightens the flavor, while vegan whipping cream makes it feel rich and warming.
Ingredients
Scale
- 1 loaf vegan gluten-free cinnamon-raisin bread (I like Great Northern Bakehouse)
- 12 oz Just Egg*
- 1 cup nondairy milk (Use Soymilk for more protein)
- ⅓ cup vegan whipping cream
- ⅓ cup orange juice
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
Optional Glaze
- 1 cup Powdered sugar
- Nondairy milk (add 1 TB at a time)
Instructions
- Cut or tear the bread into bite-sized pieces and place them in a greased baking dish.
- In a large bowl, whisk together the Just Egg, nondairy milk, vegan whipping cream, orange juice, vanilla and cinnamon.
- Pour the mixture evenly over the bread. Gently press the bread into the liquid so that all the pieces are coated.
- Cover and refrigerate for at least one hour. You can also assemble it before the fast and leave it refrigerated until you are ready to bake it.
- Preheat the oven to 350°F.
- Bake the French toast covered for 30 minutes.
- Remove the cover and bake for another 30 minutes, or until the center is set and the top is lightly browned.
- If desired, whisk powdered sugar with a small amount of nondairy milk to make a simple glaze. Drizzle it over the baked French toast before serving.
Notes
*Just Egg switched from a 12 oz bottle to a 16 oz container. Be careful to only use 12 oz if pouring from a 16 oz container.
** Use 6 large eggs if not using Just Egg
- Prep Time: 40 min
- Cook Time: 1 hour
- Category: Breakfast
- Method: Baking
- Cuisine: American