Spicy vegan French toast bake

breakfast
Total: 1 hr 20 min. | Active: 20 min.
vegan, lactose-free

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.

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Ingredients

for 4 person

Cashew nuts
65 g cashew nuts
  water, hot
Chia seeds
2 tbsp chia seeds
4 tbsp water
Icing
1  banana, broken into pieces
7 dl almond drink
2 tbsp maple syrup
1 tsp vanilla paste
1 tsp cinnamon
¼ tsp nutmeg
2 pinch 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

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.

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