Vegan French Toast Breakfast Cake

Name: Vegan French Toast Breakfast Cake
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 8 servings
Ingredients: 24 ounces sourdough or other sturdy vegan bread (either whole loaf or pre-sliced sandwich bread is fine); 3 ¼ cups unsweetened non-dairy milk; ½ cup maple syrup; 3 Tablespoons corn starch or arrowroot; 3 ¼ teaspoons cinnamon, divided; 1 Tablespoon vanilla; 1 to 1 ½ cups plain vegan yogurt (stir in a bit of maple syrup if you prefer it lightly sweetened); 16 ounces mixed fresh berries of choice, such as blueberries, raspberries, blackberries, and sliced strawberries; ⅓ cup raw or toasted walnuts or pecans, roughly chopped; 2 Tablespoons dried coconut flakes, optional; 1 cup whipped coconut cream (or use the add'l ½ cup of yogurt); Maple syrup, for serving

User Reviews

5.0

3 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
45 mins
Servings
8 servings
Calories
420 kcal
Course
Breakfast, Brunch
Cuisine
American

Vegan French Toast Breakfast Cake

Finn Russell

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Three layers of easy, baked French toast are topped with yogurt, berries, and coconut whipped cream for a gorgeous vegan breakfast everyone will love! Perfect for entertaining and special occasions. Free from oil and refined sugar. Can also be soy- and nut-free.Equipment needed: three 8-inch cake pans (see Notes for scaling down)

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Ingredients

Servings

For the French toast:

24 ounces sourdough or other sturdy vegan bread (either whole loaf or pre-sliced sandwich bread is fine) I used an entire loaf of pre-sliced sourdough from Trader Joe's, about 20 slices.
3 ¼ cups unsweetened non-dairy milk I used plain soy milk.
½ cup maple syrup
3 Tablespoons corn starch or arrowroot
3 ¼ teaspoons cinnamon, divided
1 Tablespoon vanilla

Garnish/assembly:

1 to 1 ½ cups plain vegan yogurt (stir in a bit of maple syrup if you prefer it lightly sweetened) Sub sweetened vanilla yogurt, if desired.
16 ounces mixed fresh berries of choice, such as blueberries, raspberries, blackberries, and sliced strawberries
⅓ cup raw or toasted walnuts or pecans, roughly chopped
2 Tablespoons dried coconut flakes, optional
1 cup whipped coconut cream (or use the add'l ½ cup of yogurt) Sub store-bought vegan whipped topping such as So Delicious Coco Whip (if you don't mind some oil and sugar).
Maple syrup, for serving

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Instructions

Preheat oven to 400 degrees. Line three 8-inch cake pans with parchment; let the parchment come up the sides of the pan for easy removal and to prevent sticking.
If starting with a whole loaf of bread, cut it into slices about 2 inches thick. Cut off the top crust of the breaf if it seems extra tough.
In a large, shallow dish, whisk together the milk, maple syrup, corn starch, 3 teaspoons of cinnamon, and vanilla. Working in batches, place 4 or 5 slices of bread in the batter, leaving them just long enough to get fully saturated. Lay one piece of bread in the pan, then tear other pieces before placing them in the pan, fitting them all together like a puzzle; this doesn't have to be perfect (see images). *If using pre-sliced sandwich bread, versus thicker pieces you sliced yourself, make two layers of bread in each pan.
Repeat this puzzle work for the other two cake pans. Lightly sprinkle the tops with cinnamon. Bake the French toast for 18 to 20 minutes or until hot in the center.
Allow to cool in the pans for 5 to 10 minutes, then transfer to racks to cool to room temperature.
Place one layer of French toast on a serving plate or cake stand, and spread ½ cup yogurt on top; don't go quite all the way to the edges (except in a few spots where you want it to run down the side). Arrange an even but somewhat sparse layer of berries on top of the yogurt (refer to photo in post). The berries serve as a pedestal to hold up the next layer of French toast, creating space between the layers. Repeat for the 2nd layer - French toast, yogurt, berries.
Place the top layer of French toast. Spread with additional yogurt OR use whipped coconut cream or store-bought vegan whipped topping for a more decadent option. Decorate with berries, nuts, and coconut. Slice with a serrated knife, and serve with maple syrup.

Notes

Storage:
As with standard French toast recipes, this is best made and assembled just before serving. Leftovers can be stored in the refrigerator for a day or two, but the bread won't taste as good as when freshly baked and layered with all the garnishes.
If you're not feeding a crowd and need a smaller recipe, adjust the slider in the recipe card (next to "servings") to the desired amount.
To scale for 9-inch pans:
Make a two-layer 9-inch cake by decreasing the French toast ingredients by about 20%. Reduce the yogurt and berries as desired.
Nutrition:
Nutrition will vary depending on ingredients used.