Spicy vegan French toast bake

Spicy vegan French toast bake

Total: 1 hr 20 Min. | Active: 20 Min.
vegan, lactose-free
Nutritional value / people: 397 kcal
, Fat: 13 g
, Carbohydrate: 63 g
, Protein: 12 g

I love inviting people to brunch. It’s perfectly timed between breakfast and lunch so that everyone can tuck in without a second thought. You can prepare this spicy French toast bake the evening before and pop it into the oven the next day. That way you can chat to your guests instead of spending the time in the kitchen. The bread is softened and moistened while marinating in the spicy vanilla sauce and becomes crispy when baked in the oven.

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Cashew nuts

65g cashew nuts
water, hot

Chia seeds

2tbsp chia seeds
4tbsp water

Icing

1 banana, broken into pieces
7dl almond drink
2tbsp maple syrup
1tsp vanilla paste
1tsp cinnamon
¼tsp nutmeg
2pinches ground cloves

French toast

300g white bread, cut into approx. 2 cm slices

To bake

icing sugar to dust
2tbsp maple syrup
4tbsp coconut milk yoghurt
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Utensils

One shallow baking dish (holding approx. 2 l), greased

How it's done

Cashew nuts

Boil the cashew nuts in water for approx. 30 mins. and drain.

Chia seeds

Blitz the chia seeds in a food processor. Add water and leave to swell for approx. 10 mins.

Icing

Puree the cashew nuts with the chia seeds, banana and all ingredients up to and including ground cloves in the blender.

French toast

Layer the slices of bread like tiles in the prepared dish. Pour over the icing. Cover the dish with aluminium foil and chill for at least 2 hours or overnight.

To bake

Approx. 20 mins. in the centre of an oven preheated to 170°C. Remove the foil and cook for a further 25 mins. Remove, cool a little, dust with icing sugar, drizzle with maple syrup and dot some coconut milk yoghurt on top.

Good to know
Serve with: Seasonal fruit.

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