If you’re looking to shake up your brunch game with something easy, delicious, and decidedly vegan, you’ve landed in the perfect spot. Today, we’re keeping it simple and delightful with a Vegan Strawberry Crunch Baked French Toast that promises to brighten your table and your taste buds without any fuss.
This recipe is about enjoying the process as much as the result, using ingredients that are good for you and the planet. Let’s dive into making a dish that’s as fun to create as it is to eat!
What You’ll Need:
– 1 loaf vegan Texas toast or brioche loaf: Thick and ready to soak up all the goodness.
– 1 can Nature’s Charm evaporated coconut milk + 1 can Nature’s Charm sweetened condensed coconut milk: For that creamy, dreamy texture.
– 1 tbsp + 1 tsp ground flax seed or chia seeds: Our egg substitute that magically binds everything together.
– 2 cups strawberries: Adds a fresh, juicy burst.
– 2 tsp vanilla: A dash of coziness.
– 3 tbsp vegan butter: Because a little richness never hurt.
– 8 vanilla sandwich cookies: For a playful crunch.
– 1 oz freeze-dried strawberries: Intensifies the berry flavor.
– 8 oz vegan cream cheese: Smooth, creamy, and utterly divine.
Let’s Get Cooking:
1. Prep: Heat your oven to 325°F. Then, cut the bread into generous bite-sized chunks and arrange them in a greased 9×13 baking dish.
2. Mix: In a blender, whirl together the evaporated coconut milk, 1 cup of strawberries, flax or chia seeds, vanilla, and half the sweetened condensed coconut milk until smooth. Pour this mixture over the bread, making sure every piece gets some love.
3. Crunch Time: Give your blender a quick rinse. Toss in the cookies, freeze-dried strawberries, and a tablespoon of vegan butter. Pulse to get a crumbly mix, then sprinkle this over your prepped bread.
4. Bake: Dot the remaining butter across the top and let it bake for about 20-25 minutes. If it’s browning too quickly, tent some foil over the top.
5. Final Touch: While it cools slightly, blend the rest of the condensed milk with the vegan cream cheese. Adjust the thickness with a bit of water or vegan milk if needed.
6. Serve: Cut into slices, serve with fresh strawberries and a drizzle of cream cheese icing.
Why This Recipe Works:
It’s all about striking that perfect balance between indulgence and simplicity. You’re working with whole, vegan-friendly ingredients that come together to create a dish bursting with flavors and textures. Whether you’re new to vegan cooking or looking for a straightforward, satisfying brunch option, this recipe is a great way to enjoy a lazy morning or impress your friends without stressing in the kitchen.
There’s something special about turning everyday ingredients into a dish that looks and tastes like a weekend treat. This Vegan Strawberry Crunch Baked French Toast captures just that—a playful, easy recipe that’s all about enjoying the moment and the food.
Happy cooking, and enjoy your delicious creation! To save this Vegan Strawberry Crunch Baked French Toast for later, Pin the photo below!
For more delicious vegan brunch recipes, try my Vegan Jackfruit Ramen Omelette or my Vegan Sweet Potato Pancakes!
- 1 loaf vegan texas toast or brioche loaf
- 1 can Nature's Charm evaporated coconut milk
- 1 can Nature's Charm sweetened condensed coconut milk
- 1 tbsp + 1 tsp ground flax seed or chia seeds
- 2 cups strawberries
- 2 tsp vanilla
- 3 tbsp vegan butter
- 8 vanilla sandwich cookies
- 1 oz freeze dried strawberries
- 8 oz vegan cream cheese
- Preheat the oven to 325F. Slice the bread into large bite sized pieces. Place the bread in a greased deep 9x13 baking dish in an even layer.
- In a blender, combine the evaporated coconut milk, 1 cup strawberries, flax or chia, vanilla, and ½ the can of condensed coconut milk. Blend until smooth and creamy, then pour it over the bread.
- Rinse the blender. Break the cookies into small pieces, then add them to the blender with the freeze dried strawberries and 1 tbsp vegan butter. Pulse a few times until you achieve a large crumb. Pour the crumbs over the soaked bread in an even layer. Chop up the remaining butter and dot it over the french toast.
- Bake the french toast for 20-25 minutes. Cover the top with foil if it starts to look too brown. Let cool for a few minutes to set. Meanwhile, blend the remining condensed milk with the vegan cream cheese. Add water or vegan milk to your desired thickness.
- Slice and serve the french toast with fresh strawberries and cream cheese icing.
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