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Fabulous French Toast



My mother-in-law has a wonderful recipe for baked French toast. I decided to veganize it so I could make it for my family and friends (and myself!). I adore the classic taste of this Fabulous French Toast Bake.

Makes 4 servings



3/4 block (10 to 12 ounces) firm or extra-firm regular tofu, drained
1 medium ripe banana
1/2 tablespoon extra-virgin olive oil
1 teaspoon vanilla extract
1 teaspoon ground cinnamon, plus more for sprinkling
1 cup nondairy milk
8 to 10 slices country-style or Tuscan-style bread
3 tablespoons dark brown sugar
2 1/2 tablespoons vegan margarine, plus more as needed
Maple syrup or fruit preserves, for serving



Liberally coat an 11 by 17-inch rimmed baking pan with vegan margarine.

Put the tofu, banana, olive oil, vanilla, 1/2 teaspoon cinnamon and nondairy milk into a blender and process until smooth.


Arrange the bread slices in a single layer on the prepared pan. Poke multiple holes in each slice with a dinner fork. (This will allow the banana/tofu mixture to be more readily absorbed into the bread.) Pour the banana/tofu mixture over the bread and gently push the mixture into the bread slices, using a spatula. Refrigerate for at least 1 hour, in order for the banana/tofu mixture to permeate the bread (see note).


Preheat the oven to 375 degrees F. Remove the bread from the refrigerator. Dust the bread slices with about 1/2 teaspoon of cinnamon. Tent with foil, and bake for 20 minutes (see note), or until the top of the bread is starting to become golden.


While the toast cooks, put the vegan margarine and brown sugar in a small bowl and mix together with a fork until well combined.


Remove the toast from the oven and put it on a wire rack. Cut the slices apart (they may have baked together at this point) and flip them over. Dot the top of each piece of toast with the vegan margarine/brown sugar mixture. (Add a bit more margarine, if needed). Bake uncovered for 10 to 20 minutes more, checking often, or until browned and crisp on top (see note). Serve topped with maple syrup or your favorite fruit preserves, if desired.


Chef’s Note: You may prepare the casserole the night before, tent with foil and refrigerate overnight. Proceed with baking as directed.

Chef’s Note: The length of baking time will vary, depending on the thickness of your bread.