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.


4 people


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

Cashew nuts

65 g cashew nuts
water, hot

Chia seeds

2 tbsp chia seeds
4 tbsp water


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

French toast

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

To bake

icing sugar to dust
2 tbsp maple syrup
4 tbsp coconut milk yoghurt
WE NEED Shopping List Purchase ingredients now


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

How it's done

New: You can enter
notes and changes to the recipe here that are visible to you.

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.


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.

Similar recipes


Swipe & Cook

Finding inspiration and discovering new recipes is easy as pie: swipe through our recipes and find your perfect match from over 5,500 recipes – including vegetarian, vegan, lactose-free and gluten-free options.

Please log in!

Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.

The recipe has been saved in your shopping list under myFOOBY.

Unfortunately, the shopping list was not saved.

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

Remove recipe?

Do you really want to remove this recipe from the cookbook?

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!

New: Can’t decide? Swipe & Cook
will suggest a recipe at random.