Summer Peach French Toast (Vegan)
Got some leftover bread but bored your wit out with usual toastie scene? This peach french toast bake casserole is the breakfast makeover you’re looking for. For this l’édition d’été, we will bring in some sweet chubby peaches and slivered almond. They will make your breakfast taste like dessert, but fully vegan and without the sugar overload.
After the excitement for freshly baked bread at weekend, often do I find more than half lying untouched into mid-week. But before letting it go beyond edibility, I would put my creative hat on and turn it into preservable bits. From croutons for our #meatlessmonday soups, breadcrumbs for burgers and meatballs, to a gooey French Toast breakfast casserole. If toasties and sandwiches often get rejected during weekdays, French toast, on the opposite, gets all the lust! Here is why:
First off, the whole house will smell of baked goodness by the time everyone wakes up.
Next, the casserole will look so beautiful and delicious that will guarantee a crowd at the dining table.
And for the finale, the bread, once stale, will taste like a sweet, milky, and spongy cake, nestled in the juiciness of baked fruits, the crustiness of the bread rims, and nuttiness of flaked almonds.
For those looking beyond peach and summer fruits, check out this gorgeous Matcha French Toast version on my blog archive.
A bonus for the “baker” who would have to get up 40 minutes earlier than everyone else to get the tray into the oven. Most of the work is done all by itself … OVERNIGHT … in your fridge! This means, you will only need 15 minutes before bed for cutting the fruit and make the milk mixture. The next morning, get it to the oven and go back to bed for 40 minutes.
Now that we’ve got the toast part down, let’s move to “le fruit”! Throughout the summer, stone fruits such as peach, nectarine, plum, apricot, and cherry are at their prime – freshest, tastiest, and cheapest. So pick out some peaches and get started on our Peach French Toast Bake!
This is a healthier and vegan version of the traditional French Toast. We’ll be using a wholegrain loaf, non-dairy milk, grounded seeds as binder, and (optional) maple syrup instead of buttery brioche, milk or cream, egg, and heaps of sugar. It is a basic recipe that will work for any kind of risen/yeasted bread and with any fruits you like. So be creative and have fun with this new way of eating bread!
- 1/2 of a loaf of bread ~250gr, sliced
- 4 ripe peaches ~450gr
- 2 tbsp chia seeds ~24gr
- 1 tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground cardamom
- ¼ tsp salt
- Zest and juice (~75mof an orange
- 2 egg-substitutes: 1 tbsp (~10gground flax seeds + 80ml milk/water
- 360 ml (~1.5 cunon-dairy milk of choice
- 1 tsp pure vanilla extract
- Oil spray for the casserole
- Optional: 2tbsp (~30mmaple syrup
- 20 gr slivered almond
- Additional maple syrup or maple-sweetened coconut yogurt
- Optional: chop nuts and dried fruits
Make flax-egg: combine flax meal and milk/water in a cup, stir and let sit for 5 minutes
Cut peach into wedges
Spray the casserole with coconut oil
Layer bread onto the baking dish, sandwiched with 1/2 amount of peach wedges
Mix all wet ingredient into a milk mixture
Add flax-egg, which has now thickened into a jelly texture
Add chia seeds, salt and spices into the wet mix
Stir well and pour onto the layered baking dish
Move around so that it is evenly distributed
Layer the rest of peach wedges on the surface
Sprinkle with slivered almonds
Preheat the oven to 175C (375F)
Bake on middle tray for 40 minutes
Serve warm with maple or mapled-yogurt drizzle and extra chopped nuts.