This vegan baked french toast is my spin on the Korean brick toast and the classic french toast.
Brick toasts have been gaining popularity all over Asia, with different countries offering slightly different variations of toppings. But the base of this beloved snack always starts with a thick, brick-sized piece of bread. (Hence the name brick toast)
Korean cafes typically start by cutting small vertical and horizontal incisions to the piece of bread, mimicking a checkerboard. The incisions help the butter and honey seep into the bread when baked. Then the toast is topped with a variety of toppings, such as cinnamon, chocolate, whip cream or kinako.
This vegan baked french toast isn’t as elaborate as the Korean brick toast but it will equally be a hit – even without the butter and honey! I promise!
Like the brick toast, we start with a thick slice of bread. I recommend buying a loaf of bread or making your own vegan milk bread (if feeling ambitious) in order to control the thickness. Then the honey and butter is swapped for a french toast type of batter that has a hint of espresso powder, giving it a mocha flavor. The thick slices protects the batter from seeping into the middle, preventing the chances of a soggy, wet french toast but rather an intact, soft interior.
But don’t worry – the exterior will not be soft. It’ll be crunchy and firm.
Then pop it in the oven and this simple, mess-free baked vegan french toast is ready to be served!
quick notes
- As mentioned above, I recommend buying a loaf of bread or making your own bread (if feeling ambitious) to control the thickness of the slices.
- To make sure the crust becomes crunchy, don’t lay the slice of bread on it’s side but rather place the diagonal side onto the parchment paper so the tip is standing up and the crust is not touching the parchment paper.
MOCHA VEGAN BAKED FRENCH TOAST
serves 2
Ingredients
Preheat oven to 355 degrees and line baking sheet with parchment paper.
Slice the bread diagonally and set aside.
In a shallow dish, mix soy milk, espresso powder and coconut sugar together. Liberally dip all sides of bread into mixture.
Place the diagonal side of the piece of bread onto the parchment paper. Do not lay the bread on it’s side. The crust is where it becomes crunchy so it’s important for the crust not to touch the parchment paper.
Bake for 13-15 minutes and let it cool. Top with blueberries or raspberries and a splash of maple syrup!
p.s. If you like this recipe, click the icons below to share and leave a comment below! Make sure to tag me @girlmeetsradish & #girlmeetsradish so I can see what you are making!
