Baked French toast with fresh figs and berries

slice of baked French toast with coffee


After a long, steamy summer in Toronto, it feels like Mother Nature declared tropical season over with a dramatic wave of her arm.

To help ease the transition into autumn, let’s shift our appetite to French toast. Baked in a sweet, creamy batter. Topped with oats, almond slices and coconut flakes, and a sprinkling of cinnamon and nutmeg.

Here, I soaked the bread in batter overnight and used blueberries and fresh figs that I already had at home. Peaches, plums, nectarines or seasonal apples will also work well to fill your belly and comfort your soul.

French toast before baking


Prep time: 12 hours
Cook time: 30 minutes

4 slices of bread
1 cup of a dairy-free milk (almond, cashew, etc.)
2 tbsp of chickpea flour
1 ripe banana
1 to 2 tsp of vanilla extract
1 to 2 tsp of nutmeg
1 tbsp of coconut oil

For the topping:
rolled oats
almond slices
coconut flakes
maple syrup
berries and sliced figs

  1. In a large bowl, combine the milk, chickpea flour, vanilla extract and nutmeg.
  2. With a fork, mash the banana in the same bowl. (A ripe banana is recommended for more sweetness.) Stir the mixture well.
  3. In a casserole or baking dish, spread the coconut oil evenly across the bottom.
  4. Spread the bread slices across the dish.
  5. Pour the batter over the bread. Flip each slice over to ensure the batter covers the other side.
  6. When the bread is evenly dipped in the batter, cover the dish with a plate or tin foil and soak overnight in the fridge.
  7. The next morning, preheat the oven to 350 Fahrenheit.
  8. Meanwhile, remove the bread from the fridge and spread a layer of oats, almond flakes and coconut flakes on top.
  9. Bake for 30 minutes.
  10. Remove from the oven.
  11. Sprinkle with cinnamon and add the fruit topping. Drizzle with maple syrup as desired.

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