overnight peach french toast bake
This vegan overnight peach french toast bake is super easy to put together the night before you serve it and all you need to do is pop it in the oven when you are ready to eat!
Serves: 8 servings
  • 3-4 large peaches, thinly sliced into wedges
  • 1 tablespoon lemon juice
  • 4 tablespoons turbanido sugar, divided
  • I baguette, sliced (about 8 ounces)
  • 2 cups almond milk (or non-dairy milk of your choice)
  • ¼ cup maple syrup
  • 1 tablespoon chia seeds
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon salt
  • 3 tablespoons sliced almonds
  • For the cardamom cashew cream:
  • 1 cup raw cashews
  • 1 vanilla bean
  • ⅓ cup almond milk
  • ¼ cup maple syrup
  • ¼ teaspoon ground cardamom
  • pinch of salt
  1. For the french toast:
  2. Slice the peaches into wedges, place into a medium bowl and toss with the lemon juice and 2 tablespoons of the turbanido sugar. You can substitute brown sugar if you can't find the turbanido. Set the peaches aside to macerate while you prepare the custard.
  3. In a blender combine the almond milk, maple syrup, chia seeds, vanilla extract, cinnamon, cardamom, and salt. Blend on high until smooth and creamy, about 1 minute.
  4. Lightly coat a 9x13 baking dish with cooking spray. Layer the baguette into the dish, tuck the peaches in between the baguette slices, trying to distribute them as much as possible. Pour the custard mixture over the top, cover and refrigerate overnight.
  5. The next morning preheat the oven to 350 degrees. Sprinkle the top of the french toast with the 3 tablespoons of almonds and the remaining two tablespoons of turbanido sugar. Bake uncovered for 35-45 minutes until the top is golden brown. Serve with the cashew cream or additional maple syrup if desired.
  6. For the cashew cream:
  7. Cover the cashews with cold water and let them sit for at least 1 hour or up to overnight.
  8. Drain and rinse the cashews. Scrape the seeds out of the vanilla bean by slicing it lengthwise and then use the tip of a knife to remove the seeds. Add the cashews, vanilla seeds, almond milk, maple syrup, cardamom and salt to a high-speed blender and process on high until smooth and creamy. If the mixture is too thick add a tablespoon or two of additional almond milk to achieve the desired consistency.
Recipe by Scaling Back at https://www.scalingbackblog.com/overnight-peach-french-toast-bake/