Baguette French Toast

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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 Time10

Cook Time30

Total Time40

Servings: servings

Calories: 273.6kcal

Author: Carine Claudepierre

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

US Customary - Metric

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.

Nutrition