Vegan French toast pull apart bread is a delicious gluten free breakfast treat! It’s easy to make, with no dairy or eggs needed. Plus, you can make it ahead and freeze it to serve later. Let your kids help you make this simple recipe for Mother’s Day brunch!
Disclosure – We are grateful to be partnering with Little Northern Bakehouse on this post. Thank you for supporting the brands that allow me to create wholesome gluten free and vegan recipes.
This is a fun, easy, and simple stay-at-home mother’s day recipe idea. In fact, it’s SO simple that your kids can help you make it. Hooray for a restful, stay-out-of-the-kitchen holiday!
And come on – everyone loves French toast, am I right?!
Oh, another bit of awesome info. The pull apart bread is freezable, so you can choose to make it ahead if you want to. But, it’s super quick to make, so you can prep it the day you want to serve it.
This isn’t just any old vegan French toast. It’s pull-apart (able), and so so DELICIOUS!
What makes this vegan French toast special?
When I make this recipe, I use Little Northern Bakehouse White Wide Slice or Whole Grain Wide Slice bread. Not only is it delightfully delicious, but it is also super soft, so it soaks up all that good flavor from the batter!
Or, for a sweeter flavor and a little extra nutrition from fruit, you can use their Cinnamon & Raisin bread.
I love using this brand because their products are made with gluten-free, non-GMO and whole-food ingredients.
Oh, and they use seeds and grains for a boost in nutrition. You know how I feel about sneaking in extra goodness, right?
Plus, they are 100% plant-based and vegan, so you can safely serve them without worrying about food preferences and/or allergies.
You’ll find their products in the freezer section of your grocery store. Most likely, in the natural or gluten free foods aisle. They make other products too, so be sure to try ALL of their options!
How to Make the Pull Apart Bread
Whether you plan to make the entire loaf ahead or not, you can make the batter whenever you are ready. It keeps well in the fridge for a day; after that, the mixture will become too thick to use.
Here’s what you’ll need for the batter:
- Non-dairy milk
- Non-dairy creamer, or coconut milk
- Raw sugar or maple syrup
- Arrowroot starch or cornstarch
- Chia seeds (either buy them ground, or use a food processor or coffee bean grinder to make your own)
- Flax meal
- Ground cinnamon
- Vanilla extract
- Kosher salt (fine, not the coarse grind)
You’ll also need:
- 10-12 slices vegan gluten free bread (Little Northern Bakehouse wide slice bread, diced into pieces)
- blueberries and/or sliced strawberries
- Maple syrup
- Powdered sugar (or sugar substitute)
- Lemon juice
- Vegan butter or refined coconut oil
Tips for making an egg free/vegan French toast batter:
- Grind some chia seeds and combine them with arrowroot starch or cornstarch. This combo helps to create a custard-like batter. As a result, it holds the bread together as it bakes in the oven.
- Can you use flax meal? Well, yes. But I find that ground chia gives the bread a lighter hold and better flavor.
- Make the vegan French toast batter.
Making this batter is pretty much the same as making any other gluten free French toast batter.
The main difference is that rather than using eggs to thicken the batter, you’ll use chia seeds and flax meal, plus a bit of arrowroot.
Just whisk the batter ingredients together in a large bowl, then allow it to rest for 10 minutes or so while your oven preheats. During that time, the batter will thicken. This will help create a “custard” like batter when you bake it all together. Also, while you wait, line a loaf pan or cake pan with parchment paper.
Trust me, this vegan batter is AMAZING even if you end up skipping the loaf part. Just soaking the bread in this batter and then baking or frying works too!
- Soak the bread.
I usually put the batter into a flat-bottomed baking dish, then toss the bread cubes in and let them soak. You could use a large batter bowl as well.
You want to make sure that the bread soaks up all of the batter, so let it sit for at least 15 minutes.
- Add the fruit.
When the bread is saturated, mix in your berries, then place everything in your lined pan. Add a few sliced berries or strawberries on top of the loaf, too.
Place the unbaked vegan French toast loaf on the center rack of your preheated oven. Bake for 35 to 40 minutes or until the top is golden brown and firm to the touch.
- Cool and garnish with glaze.
After you remove it from the oven, allow it to cool in the pan for 15 minutes. While the bread cools, make the glaze.
Add the icing ingredients to a small saucepan and cook over medium heat, whisking until smooth. Reduce heat to low or set aside until ready to serve.
Important! Do not allow the glaze to cool before adding it to the loaf.
Remove the warm bread from the pan, place it onto a pretty serving platter, and pour the glaze over the top.
If you need any vegan substitutes or tips for making the loaf, please please don’t hesitate to email or comment below. Happy to help!Print
Vegan French toast pull apart bread is a delicious gluten free breakfast treat! It’s easy to make, with no dairy or eggs needed. Plus, you can make it ahead and freeze it to serve later.
Batter for French Toast –
- 1 1/4 cup non-dairy milk
- 2/3 cup non dairy creamer (light coconut milk may be substituted)
- 1/4 cup raw sugar or maple syrup
- 2 Tablespoons arrowroot starch or cornstarch
- 3 Tablespoons ground chia seed
- 2 tsp flax meal (ground flax seed)
- 2 teaspoons ground cinnamon
- 1 teaspoons vanilla extract
- 1/4 teaspoon kosher salt (fine)
For the Pan
- 10–12 slices (390– 400 grams) gluten free bread (wide slice Little Northern Bakehouse bread, diced into pieces).
- 1 c sliced strawberries or whole blueberries
- 1/3 c Maple syrup
- 1/3 powdered sugar (or sugar substitute)
- 1 tsp Lemon juice
- 2 tbsp Melted vegan Butter or refined coconut oil
- Preheat oven to 350 F. Line a bread 8×4 bread pan or cake pan with parchment paper. Set aside
- In a large bowl whisk together batter; milk, cream, sugar, starch, chia, flax, cinnamon, vanilla extract, and salt. Let batter sit for 10 minutes to thicken.
- Cut/dice your bread into small pieces. Then soak the bread in batter bowl for 15 minutes.
- Mix in your berries then place the bread soaked batter into in lined pan. Add a few sliced berries or strawberries on top of the loaf.
- Place bread in oven on center rack and bake for 35–40 minutes or until top is golden and firm to touch. Let it cool 15 minutes before removing from pan.
- While the bread is baking, make the glaze. Combine ingredients together in small saucepan and cook on medium heat. Whisk until smooth. Reduce to low or set aside until ready to serve. Do not let glaze cool before serving.
- Remove and pour glaze on top on top of the bread before serving.
- If you bread loaf is not holding well with extra glaze on top, then place the loaf back in the oven for an additional 5-10 minutes.
Make ahead – The batter can be made a day ahead. Bread needs to be soaked for 15- 20 minutes before baking.
Size of bread– If are using small bread slices, you might need to add a few extra slices to batter. Total amount of bread will be anywhere between 390-400 grams.
- Category: breakfast
- Method: bake
- Cuisine: american
- Serving Size: 1 slice w/o glaze
Keywords: french toast, vegan french toast, gluten free, breakfast, bread, healthy, pull apart, dairy free
Alright my friends, I hope you give this vegan french toast a whirl! I bet the kids would love making it. Just a thought. Wink wink!