Brunch/ Veganism

Small Batch French Toast Bake (Vegan)

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Do you ever make a recipe and then realize you have an entire tray of food that you probably won’t finish? It happens to me so often! When I research other recipes, it is apparent that they are intended for big families or even small villages. All of the other French Toast Casseroles and Bakes I saw were at least 8 servings. I am perpetually single and I am not a lover of leftovers. So I need recipes that only yield a few servings. I created this fruity and summery French Toast Bake and one of the best features is the small size.

Toast is a French Toast Bake. Trust me on this! French Toast Casseroles have become trendy recently. Some trends are not worth the hype, but this is totally worth the buzz it’s getting! This has all of the traditional aspects of French Toast. However, this is elevated (in my opinion). Because this sits in the refrigerator for a few hours, the flavors completely saturate the bread. Sometimes when I am recipe testing, I have to go out and buy more ingredients. Not for this one! I consider this recipe to be accessible because it has minimal and easy-to-find ingredients. This is also simple to throw together.

I’m not the type of person that needs fancy bread for French Toast. Honestly, the best kind of bread for this recipe is the bread you have in your pantry that’s about to go stale. I used whole wheat and I didn’t notice a difference in flavor. Ingredients for this type of dish may vary, but mine is on the healthier side in terms of sugar. I made up for this with other flavors like maple and cinnamon. While this has autumn spices like cinnamon and nutmeg, the peaches and berries give this a summer vibe. Regardless of the season, I think this is a great solo or couple’s brunch to have on the weekend. Simple, fruity, and pleasant are the top three words I use to describe this.

There is one drawback to this recipe and that is you have to keep it in the fridge for at least a few hours (preferably overnight). I am impatient so I hated waiting for it. It ended up being worth the wait! Other than that, this is easy breezy. In terms of equipment, you will need a loaf pan and a mixing bowl. Here are the ingredients you will need:

The maple syrup can be substituted with agave syrup or another sweetener. You might be thinking that this is actually a lot of sugar, but the cane sugar is optional, and I only used a sprinkle of it. The sweetness comes from the maple syrup and fruit juices. The cinnamon is not optional. Please use cinnamon! The nutmeg can be left out or replaced with pumpkin pie spice/apple pie spice. The flaxseed acts as a binding agent and I don’t recommend skipping it. Any non-dairy milk will do! I used seasonal fruit, but use the fruit you prefer.

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To prepare this, you first need to cube the bread. I find the dish bakes better when the bread is cubed as opposed to sliced. I placed the bread directly in the loaf pan. Prepare a flax egg by combining two tablespoons of ground flaxseed with 3-5 tablespoons of water and set aside while mixing the other ingredients. The milk, maple syrup, cinnamon, and nutmeg can all be mixed together in one bowl. When the flax egg becomes a gel consistency, add it to the milk mixture. Pour the mixture over the cubed bread and make sure all of the bread is covered with the mixture. Top with fruit, cover, and store in the refrigerator for a minimum of 1 hour and a maximum of 24 hours. This bakes at 350 degrees for around 30 minutes. I just realized this is basically a one-bowl recipe as well! Look at me, stepping outside of my comfort zone. Onto the recipe card!

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Small Batch French Toast Bake (V)

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
By Kaley Serves: 2
Prep Time: 10 Cooking Time: 35 Total Time: 45

A fresh, fruity, and summery French Toast Bake. If you love traditional French Toast, you will love this variation!


  • 6 slices of vegan friendly bread.
  • 2 tbsp of ground flaxseed + 3-5 tbsp water (flax egg).
  • 1 & 1/2 cups of soy milk (or almond milk).
  • 1 tsp of cinnamon.
  • 1/4 tsp of pumpkin pie spice or nutmeg.
  • 1 tbsp of maple syrup + more for topping
  • Pinch of cane sugar (optional).
  • Powdered sugar (optional).
  • 1 cup of berries/mixed fruit.



Combine the flaxseed with water and set aside. Preheat oven to 350 degrees Fahrenheit.


Cube the bread. Try to cut them in equal squares, but it doesn't need to be perfect! Place the bread cubes in a greased loaf pan.


In a mixing bowl - combine the soy milk, cinnamon, nutmeg, and maple syrup. Then add the flax egg to the mixture and stir well.


Pour mixture over bread cubes and make sure everything is saturated. Top with fruit and a sprinkle of cane sugar. Cover with a towel or plastic wrap and place in the refrigerator for a few hours or the night before.


Bake for 25-35 minutes at 350 degrees (F) or until top is slightly crispy.


Let it cool. Dust powdered sugar on top and add a drizzle of maple syrup. Serve and enjoy!


More fruit can be added after baking. Vanilla extract can be used in the milk mixture. Any bread, non-dairy milk, and fruit works with this recipe!

Thank you for reading! I hope my French Toast Bake doesn’t disappoint. If you make this, please consider rating it and sharing it on your social media. Leave your thoughts in the comments and let me know if you have any recipes you want me to post.


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  • Reply
    June 11, 2019 at 11:19 pm

    Reblogging!! 🙂

    • Reply
      June 12, 2019 at 9:30 am


  • Reply
    June 12, 2019 at 1:44 am

    Yummy! Looks delicious

    • Reply
      June 12, 2019 at 9:30 am

      Thank you!

  • Reply
    June 12, 2019 at 10:25 am

    Oh my gosh that looks scrumptious! Also, relate to being a twenty-something vegan who only really needs single servings 😛

    • Reply
      June 12, 2019 at 10:29 am

      Thank you and I always have too many leftovers 😂

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