Baguette French Toast (No Eggs, 7g Protein)

This Baguette French Toast is a sweet breakfast casserole loaded with flavors for many breakfasts, perfect for using this stale bread stick on your benchtop, and it brings 7g of protein and 4g of fiber per serving.

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Baguette French Toast

This Baguette French Toast is a sweet breakfast casserole loaded with flavors for many breakfasts, perfect for using this stale bread stick on your benchtop, and it brings 7g of protein and 4g of fiber per serving.

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Prep Time: 10 minutes mins

Cook Time: 30 minutes mins

Total Time: 40 minutes mins

Course: Breakfast

Cuisine: American

Servings: 6 servings

Calories: 273.6 kcal

Author: Carine Claudepierre

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Ingredients

• ▢ 1 pound Stale Sourdough Baguette - 1-2 days old, cut into 1 inch (2.5 cm) cubes (note 1)
• ▢ ¼ cup Brown Sugar - (note 2)
• ▢ 1 ½ cups Almond Milk - (note 3)
• ▢ ½ cup Dairy-Free Yogurt - (note 4)
• ▢ 2 teaspoons Vanilla Extract
• ▢ 3 teaspoons Cinnamon - (note 5)
• ▢ 2 tablespoons Maple Syrup - (note 6)
• ▢ 3 tablespoons Flaxmeal - (note 7)

Almond Crunch Topping

• ▢ ⅔ cup Sliced Almonds - (note 8)
• ▢ ⅓ cup Almond Flour - (note 9)
• ▢ 1 teaspoon Cinnamon
• ▢ 2 tablespoons Brown Sugar
• ▢ 2 tablespoons Mild-Flavor Olive Oil - (note 10)

Serving ideas per bowl

• ▢ ⅓ cup Berries
• ▢ 3 tablespoons Dairy-Free Yogurt
• ▢ 2 teaspoons Peanut Butter

Instructions

• Lightly oil a 9-inch x 13-inch ceramic baking dish. Set aside.
• Get a stale baguette that is too hard to cut into pieces – usually, a 1-or-2-day-old sourdough baguette is still soft enough to chop.
• Chop into 1-inch cubes (2.5cm) using a serrated knife.
• Place all the cubes flat into the prepared large ceramic baking dish. The cubes will overlap, that's ok. Set aside.
• In a large mixing bowl, whisk brown sugar, milk, yogurt, vanilla extract, cinnamon, maple syrup, and flaxmeal. The cinnamon and flaxmeal will float over the surface as you stop whisking, don't worry, but make sure you don't let it sit on the counter. Instead, pour immediately and evenly, after last whisking on top of all the bread cubes.
• Use a spoon to stir all the bread cubes with the poured mixture. You want to make sure they are all coated.
• Cover the pan with foil or a chopping board, and set it aside for 30 minutes at room temperature.
• Meanwhile, make the almond crunch topping. Stir all the topping ingredients into a bowl. I used my fingertips to rub everything nicely together. Set aside.
• Preheat the oven to 350°F (180°C) about 10 minutes before the bread finishes soaking in the pan.
• Remove foil, stir everything again to make sure all the cubes are coated. Press lightly with your hand to keep the layer even in thickness all over the pan.
• Sprinkle the almond crunch topping you made all over the pan.
• Bake the casserole on the center rack for 30 minutes until the top is golden brown.
• Let it cool down for 10 minutes, then it makes 6 servings that you can serve with fresh berries, a dust of powdered sugar, a drizzle of maple syrup or peanut butter, and/or a dollop of dairy-free yogurt.

Notes

Note 1: I buy a sourdough baguette weekly, which is why I prefer this option for baked French toast. This said, sourdough bread, or stale brioche, or challah will work too.

Note 2: Or coconut sugar, or any crystal sweetener you love.

Note 3: Or soy milk for more protein, or any milk you love.

Note 4: I am using coconut yogurt or soy yogurt, but any yogurt works.

Note 5: Or pumpkin pie spices for a fall flavor, and swap yogurt for pumpkin puree!

Note 6: Or agave syrup, or any liquid sweetener you love.

Note 7: I am using brown flaxmeal, but golden flaxmeal or ground chia seeds, or corn starch are great swaps as well.

Note 8: Or chopped walnuts, pecans, seeds, or rolled oats. For nuts, measure in the cups after chopping.

Note 9: Or all-purpose flour or oat flour.

Note 10: Or melted coconut oil, or any mild-flavored oils.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15 °C). The baking time should be the same, but it might take a few more minutes.

Storage: Store in the pan, cover the pan with a large piece of foil, and store it for up to 3 days in the fridge. Eat cold, or rewarm in the microwave or air fryer, or oven before serving.

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Nutrition

Serving: 1serving | Calories: 273.6kcal | Carbohydrates: 26.4g | Protein: 7.1g | Fat: 16.7g | Saturated Fat: 1.7g | Polyunsaturated Fat: 3.5g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Sodium: 105.5mg | Potassium: 186.9mg | Fiber: 4.2g | Sugar: 19.7g | Vitamin A: 8.7IU | Vitamin B12: 0.1µg | Vitamin C: 1.3mg | Vitamin D: 0.1µg | Calcium: 186.5mg | Iron: 1.1mg | Magnesium: 51.6mg | Phosphorus: 105.8mg | Zinc: 0.7mg

Ingredients and Substitutions

You only need a few simple ingredients to make this recipe. Here’s how to pick and swap them.

• Stale Sourdough Baguette – This is the base of the casserole. Using stale bread is important because it is dry and will soak up the liquid custard without getting mushy. You can also use other types of stale bread like brioche or challah.
• Brown Sugar – This adds a rich, caramel-like sweetness to the French toast. You can also use coconut sugar or another crystal sweetener you love.
• Almond Milk – This forms the liquid part of the custard mixture. Soy milk is also a great option, especially if you want to add more protein, and any other milk you enjoy will work fine here.
• Dairy-Free Yogurt – This brings a creamy tanginess to the custard and helps with the texture. Coconut yogurt and soy yogurt both work really well.
• Vanilla Extract – This adds a classic warm flavor to the dish.
• Cinnamon – This spice provides a warm, sweet, and slightly spicy aroma and taste. You can also use pumpkin pie spice for a lovely fall flavor.
• Maple Syrup – This is another natural sweetener that also adds a distinctive flavor to the custard. Agave syrup is a good alternative.
• Flaxmeal – When mixed with a liquid, this helps to bind the ingredients together. Golden flaxmeal, ground chia seeds, or cornstarch are also fine to use.
• Sliced Almonds – This adds a crunchy texture to the topping. Chopped walnuts, pecans, seeds, or rolled oats work just as well.
• Almond Flour – This helps to create a cohesive crumble for the topping. You can also use all-purpose flour or oat flour.
• Light Olive Oil – This helps to bring the topping together and creates a moist, crumbly texture. Melted coconut oil or any other mild-flavored oil will also work.

How To Make It In Pictures

Carine’s Tips

Let me share a few more tips for a perfect French toast.

• Prep Ahead – This casserole is perfect for meal prepping. You can assemble everything the night before, cover the pan, and let it soak in the fridge overnight. In the morning, just pop it in the oven for a quick and easy breakfast.
• Don’t Rush It – The 30-minute soaking time is crucial for getting the best texture. It gives the bread cubes time to fully absorb the liquid, ensuring a soft, custardy center and a golden-brown top.
• Cut Uniformly – Try to cut the baguette into cubes of a similar size. This helps them all absorb the liquid evenly and bake at the same rate, so you don’t end up with some pieces that are too dry and others that are too soggy.
• Embrace Stale Bread – This recipe is a fantastic way to use up a stale baguette. The drier the bread, the more it will soak up the custard, leading to a better final texture.
• Add Extra Spices – Feel free to get creative with your spices. A dash of nutmeg, a pinch of ginger, or even a little cardamom can add new layers of flavor to the custard.
• Customize Your Topping – If you want to change things up, you can swap the sliced almonds and almond flour in the topping for chopped walnuts and oat flour.
• Spoon Over the Custard – Instead of just pouring the custard over the bread cubes, use a large spoon to evenly distribute the liquid. This ensures every single piece of bread gets a good coating before you stir.
• Serve Warm – While this casserole is tasty at any temperature, serving it warm right out of the oven is best. It will have the perfect soft texture inside and a crispy top.

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