Overnight Vegan Lemon Blueberry Baked French Toast
Ingredients
- 1 loaf (14-18 oz) day-old thick crusty bread, such as sourdough or French bread
Custard
- 1 16-oz or 454g package silken tofu
- 2 cups oat milk or plant milk of choice, plus 1 more cup reserved for later if needed
- 4 tablespoons cornstarch
- 1/3 cup granulated sugar
- 1 tablespoon vanilla extract
- Juice and zest of 1 medium lemon
- 1/2 teaspoon salt
- 1 pint fresh blueberries
Preparation
Lightly grease the baking pan and slice the loaf of bread into thick slices.
Add all the custard ingredients (silken tofu through salt) to a blender and blend well until smooth and thin. If the mixture is too thick, add extra milk one tablespoon at a time. Transfer the mixture to a wide, flat-bottomed dish.
Dip the bread slices in the custard, soaking each for about 30 seconds, then arrange them in the greased baking dish with slight overlapping. Pour the remaining custard over the top. Add the blueberries, tucking them between and on top of the slices. Cover with foil and refrigerate for at least 1 hour or overnight.
Preheat the oven to 375°F. Remove the foil and bake for 30-35 minutes until golden-brown. If the French toast appears too dry, drizzle 1/2 to 1 cup plant milk over the top and continue baking for 5-10 minutes. Optionally, broil on high for 2-3 minutes to get crispy tops if desired.
Serve with more blueberries, lemon zest if desired, a dusting of powdered sugar, and a drizzle of maple syrup.
Notes
Do not use fresh bread or soft white bread, as it will make the French toast soggy. If only fresh bread is available, let it sit uncovered on the counter for a few hours to dry out.
