Vegan Stuffed French Toast Bake

Early Christmas morning french toast has recently (about 10 years ago) become a tradition in my family. In fact its one that I started at around the age of fifteen. The nerdy little baker that I was would wake up Christmas morning before any of my family and prepare a french toast bake that was similar to this recipe (wasn’t vegan at the time), I would wake my parents and siblings up, we would all eat breakfast together, and then open presents. Ahhh, warm memories.

I haven’t done a very good job at keeping this tradition alive in the past few years. It’s been hard to when having to travel, splitting the holiday between both mine and my husbands families, and not being in my own kitchen. It’s rough y’all, but I’m going to make it happen this year.

What makes this Vegan Stuffed French Toast Bake perfect for Christmas morning breakfast? Simply prepare it the night before, stick it in the fridge over night, and then when you wake up the next morning all you have to do is drizzle melted vegan butter over the top then stick it in the oven for 25-30 minutes, and serve. It’s perfect because it won’t put you through a lot of work Christmas morning when you have way better things you could be doing.

I hope you love this recipe and make it a Christmas morning tradition in your house.

Much love, and Happy Holidays from my family to yours!

If you try this recipe, don’t forget to let me know what you think! Leave a comment below,  on Facebook, or snap a pic of your results and tag #healthconsciouskitchen on Instagram.



1 Loaf french bread, cut into 12 (3/4 inch-thick) slices

8 oz Vegan cream cheese style spread

1 (8 oz) can crushed pineapple, drained

2 Bananas

1 cup Unsweetened coconut milk

1/4 cup Pure cane sugar

1/4 Teaspoon Salt

1/2 Teaspoon Cinnamon

2 Tablespoons Vegan butter, melted


Mix vegan cream cheese and crushed pineapple together until smooth and creamy. Spread about 2 tablespoons cream cheese mixture onto 6 slices french bread. Top with remaining bread slices. Place in a 9 x 14 glass baking dish that has been greased with coconut oil.

In a high powered blender, blend bananas, coconut milk, sugar, salt, and cinnamon. Blend until smooth. Pour half of batter over bread, flip, then pour remaining batter over the other sides. Cover; refrigerate overnight.

Drizzle melted vegan butter over bread. Bake uncovered at 400°F 25-30 minutes or until edges are crisp and tops are golden brown.

Top with fresh berries and maple syrup.

Serves: 6



2 Comments Add yours

  1. elliebleu says:

    This looks amazing! I know my family will love it. Thanks for the recipe and happy holidays! -Ellie

    Liked by 1 person

    1. Thank you! So glad to hear that 🙂 I hope you and your family had a happy holiday!

      Liked by 1 person

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