Baked French Toast topped with Blueberry Crisp

A ramakin on a woooden work surface with Baked French Toast in it. A spoon sticking out of the crisp

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Baked French Toast topped with Blueberry Crisp

Vegan, easily GF. This baked French toast can almost pass as a dessert. Sugar free with natural sweeteners and fun to dig into with that crisp on top

Prep Time10

Cook Time14

Total Time24

Course: Breakfast

Cuisine: American, Vegan

Keyword: vegan breakfast, vegan french toast

Servings: serving

Author: Vegan Richa

Ingredients

Crisp:

3 Tablespoon coarsely ground Oats not flour
a pinch of baking powder
a pinch of salt
1/4-1/3 cup blueberries
1 Tablespoon Agave syrup
1 teaspoon maple syrup
1/2 teaspoon melted coconut oil
add 1 teaspoon ground raw sugar for a sweeter version

French Toast:

2-3 slices of whole grain bread cubed or slices to fit the ramekins
2 Tablespoons of vegan pancake mix I use bob's red mill 7 grain
1 teaspoon flaxmeal
1/4 cup coconut milk or almond milk I use So Delicious vanilla coconut milk or plain almond plus
2 Tablespoons water
a generous pinch of spices of choice or vanilla extract
1 Tablespoons Agave or maple

US Customary - Metric

Instructions

For French Toasts: Mix everything except bread slices to make a not too thin batter.((Or use the gf batter with Oats, flax and non dairy milk like the Tiramisu or Samoa French Toasts.)
Dip Slices in the batter and place in greased ramekin/baking dish. You can cube the slices, or use size according to the ramekin and stack them 2-3 deep or layer like bread pudding.

For the Crisp:

Mix all the dry ingredients. Then add the wet(syrups and oil) and mix well with hands or spoon. Once a clumpy mix is ready, add blueberries and distribute well.
Drop this mix over the french toast.
Bake in preheated 375 degrees F for 12-14 minutes or until the crisp is brown on the edges.
Serve hot/warm :)

Notes

Nutritional values are based on one serving (whole recipe)

Nutrition

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