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Vegan Lemon Raspberry French Toast Bake

Vegan Lemon Raspberry French Toast Bake is a delicious and indulgent breakfast or brunch dish. It is a delightful twist on the classic French toast bake, made entirely without animal products. This retains all the flavors and textures of the original recipe while catering to those following a plant-based or vegan lifestyle.


· 1 large loaf of French bread

· 2.5 cups plant-based milk

· 300g Kingland Silken-tofu, drained

· 1/3 cup Poppy Custard Powder

· 1.5 - 2 tbsp granulated sugar

· 1 tbsp vanilla extract

· 1/4 tsp salt

· 2.5 tbsp lemon juice

· Zest of 1 lemon

· pint fresh Raspberries, plus more for serving.

· Confectioner's sugar for garnish

· Coconut whip and maple syrup, to serve.


1. Lightly grease a 13" x 9" baking dish.

2. Slice the loaf of bread into thick slices, about 3/4"-1".

3. Combine the plant-based milk, tofu, custard powder, sugar, vanilla extract, lemon juice and lemon zest in a blender. Blend on high until smooth, scraping down the sides as needed.

4. Pour half of the custard mixture into the prepared baking dish.

5. Soak each piece of bread in the mixture for about 30 seconds and then flip soaking for another 30 seconds.

6. Arrange the slices of bread in the baking dish so they overlap a bit, placing a few raspberries in between each piece.

7. Pour the rest of the custard mixture over the top.

8. Sprinkle more raspberries over the top, saving some for serving if desired.

9. Cover with foil or plastic wrap and refrigerate for an hour or overnight.

10. When ready to bake, preheat the oven to 375°F. While it's preheating, take the casserole out of the fridge, remove the cover and place it on the counter (especially important if you're using glassware.)

11. Bake for 30-35 minutes.

12. The top should be crisp and golden, and the custard should be set.

13. Top with more fresh raspberries, a dusting of confectioner's sugar and/or maple syrup, to serve.


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