Vegan Strawberry Shortcake Baked French Toast

5 from 1 vote

Thick bread dipped in strawberry custard, baked and topped with strawberry compote and vegan whipped topping.

Prep Time10

Cook Time45

Total Time55

Course: Breakfast

Servings:

Calories: 306kcal

Author: Lauren Boehme

Preheat the oven to 350 degrees(F).
In a large mixing bowl, whisk together the non-dairy milk, agave, vanilla, strawberry jam, flour and salt until fully combined.
Cut large slices of the loaf of bread if it isn't already cut and dip each slice into the wet mixture you made. Dip each side of the slice of bread and let it soak up some of the liquid.
Layer each slice of bread in a 11x7 inch baking dish at a diagonal, up against each other. (Watch video if you want to see it)Repeat with all of the bread.
Pour the remaining liquid over the top of the bread and bake for 40-45 or until the bread is firm and liquid is thick.
While the French toast bakes, make the strawberry compote.
In a medium sized saucepan, add the strawberries and sugar. Toss to combine and let sit for about 10 minutes. Juices will begin to form.
Then heat the saucepan on medium high. Bring to a simmer and reduce heat to medium low. Simmer until the strawberries are saucy and soft, about 10 minutes. Begin to smash some of the strawberries.
In a small mixing bowl, whisk together the cornstarch and lemon juice.
Put the heat on low and add the cornstarch and lemon juice mixture. Whisk into the strawberries and let thicken for 1-2 minutes. Turn off the heat. Let cool.
Once the French toast is done, scoop some onto a plate and top with some of the compote and some vegan whipped topping.