Raspberry French Toast Bake…Nom Nom


A couple of weeks back the kids woke me up at 6am so with the extra time before our normal breakfast time I decided to throw this together. It would work equally as well to plan ahead and throw it together the night before so you only have to toss it in the oven in the morning, but baby steps people, baby steps :). I was so excited about this because it was a change up from the apple one that I have made in the past and I am loving the pop of tang that the raspberries add. Feel free to play with whatever fruits you want to toss in. Also, I used a homemade non-dairy “creamer” as the liquid, but any diary or non-dairy option will do. The same goes for the sweetener. Because I had too much creamer on hand and didn’t want it to go bad. My sweetener was dates, but maple syrup, honey, molasses…sugar – BOO..HISS – would do. (Side note, did you know that maple syrup has 8% of your daily recommended calcium? Yup, chew on that, naturally occuring nutrients. Yum).

Anyhoo, it was a hit and since it bakes up so pretty like, it will back in my kitchen again and again. Anytime I can feel a little fancy pants, I will take it :). (Trust me, this is not fancy in the workload, but the pop of red, and being baked to a golden crust makes all the difference in the final presentation.) Oh yeah, and it tastes good. So here goes:


1 loaf of bread (I chose a true fermented sour dough. We love the tang, and the fermentation process goes easy on our tummies)

1 can of whole fat coconut milk (I use Native Forest)

2 cups of almond milk (I use Pacific Organic and Unsweetened)

6 soaked dates

6 eggs

1 tsp vanilla extract

1 tbs cinnamon

1 cup of raspberries (I used frozen organic)


Cut the loaf into cubes. You can do this step the night before and let the bread sit out. Set aside.

Soak the dates in warm water for 3 to 5 minutes. Toss them in the blender with the coconut and almond milk. Blend on high for 30 seconds. Add the eggs and blend on low for 15 seconds.

Pour the milk mixture over the bread. Toss the bread to be sure that all of it gets soaked. Depending on your loaf size you may want to add more milk if it looks dry. Let it sit for as little as 5 minutes, as long as overnight.

Sprinkle the raspberries through out just before baking.

Bake at 350 for 40-45 minutes. Until it puffs up and is that beautiful golden color.


You can sub any milk type that you favor (cow, soy, cashew…), and explore with your favorite fruits in lieu of raspberries.