I love French toast. I’m obsessed with any moist bread-based treat — bread pudding included — but there’s something especially delightful about enjoying dessert for breakfast. Inspired by my favorite summer dessert, this vegan strawberry shortcake baked French toast is an indulgent morning treat that’s easy to make and sure to please.
What You Need For This Perfect Summer Breakfast:
- Non-dairy Milk: Oat milk works beautifully, but use any plant milk you prefer.
- Strawberry Jam: Acts as the egg replacement while adding strawberry flavor.
- Agave and Vanilla: For gentle sweetness and warm flavor.
- All Purpose Flour: Helps thicken the custard so it clings to the bread.
- Vegan Bread: Choose a sturdy, fluffy loaf you can slice thick — brioche-style works great.
- Strawberries: Fresh berries make a quick compote to top the baked French toast.
- Sugar, Lemon Juice and Cornstarch: For finishing and thickening the compote.
- Vegan Whipped Topping: A dollop of plant-based whipped cream makes this feel like a true strawberry shortcake.
Baked French toast is a game-changer compared with the stovetop version. For this recipe, you whisk a strawberry-flavored custard, dip thick slices of vegan bread, arrange them in a casserole dish, and bake. While the bake finishes, you make a quick strawberry compote on the stovetop. Once everything is ready, serve slices topped with warm compote and a generous spoonful of vegan whipped topping.
Why Should You Make This Vegan French Toast?
- Easy to prepare: layer the soaked bread in a dish and bake.
- Bright, summery flavors from strawberry jam and fresh berries.
- The compote is quick to cook and full of fresh strawberry taste.
- Weekend-worthy to enjoy dessert-style for breakfast.
- Both kids and adults love it — great for family brunches.
Vegan Strawberry Shortcake Baked French Toast
Thick slices of bread dipped in a strawberry custard, baked and finished with strawberry compote and vegan whipped topping.
Course
Breakfast
Breakfast
Prep Time
10 mins
10 mins
Cook Time
45 mins
45 mins
Total Time
55 mins
55 mins
Servings
12
12
Calories
306
306
Author
Lauren Boehme
Lauren Boehme
Ingredients
For The French Toast
- 2 Cups Non-dairy milk, unsweetened (oat milk suggested)
- 1/4 Cup Agave syrup
- 1 Tablespoon Vanilla extract
- 1/2 Cup Strawberry jam or preserves
- 3 Tablespoons All purpose flour
- pinch Salt
- 1 Loaf (about 16oz) Thick vegan bread (Trader Joe’s Vegan Brioche suggested)
- 3/4 Cups Vegan whipped topping
Strawberry Compote
- 10 Ounces Strawberries, chopped
- 1 Tablespoon Organic cane sugar
- 1 Tablespoon Cornstarch
- 1 Tablespoon Lemon juice
Instructions
-
Preheat the oven to 350°F (175°C).
-
In a large bowl, whisk together the non-dairy milk, agave, vanilla, strawberry jam, flour, and a pinch of salt until smooth.
-
Slice the loaf into thick pieces if not already sliced. Dip each slice into the custard mixture, coating both sides and allowing the bread to soak up some liquid.
-
Arrange the soaked slices diagonally in an 11×7-inch baking dish, snugly against each other. Repeat until all slices are layered.
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Pour any remaining custard over the assembled bread. Bake for 40–45 minutes, or until the custard is set and the top is lightly firm.
-
While the French toast bakes, make the compote.
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In a medium saucepan, combine the chopped strawberries and sugar. Let sit about 10 minutes so the berries release their juices.
-
Place the pan over medium-high heat, bring to a simmer, then reduce to medium-low. Cook until the strawberries break down and become saucy, about 10 minutes, mashing some berries as they soften.
-
Whisk the cornstarch and lemon juice in a small bowl, then add the mixture to the compote over low heat. Stir until the compote thickens, 1–2 minutes, then remove from heat and let cool slightly.
-
Serve slices of the baked French toast topped with warm strawberry compote and a generous scoop of vegan whipped topping.
Video
Nutrition
Calories: 306kcal
|
Carbohydrates: 23g
|
Protein: 1g
|
Fat: 1g
|
Sugar: 16g
|
Carbohydrates: 23g
|
Protein: 1g
|
Fat: 1g
|
Sugar: 16g
