Ingredients
Directions
Preheat the oven to 375 degrees F and line an 8x8” casserole dish (or similar size) with parchment paper.
Make the French toast: Arrange a tightly packed layer of baguette slices on the bottom of the casserole dish. Layer the banana slices on top of the bread, followed by the apple slices on top of the banana. The apple slices can layer on top of one another if you have extra.
In a small bowl, whisk together 1 ½ cups of milk (reserve the remaining ½ cup for later), maple syrup, vanilla, and cinnamon. Pour over bread in the casserole dish.
Cover with foil and bake for 30 minutes, but leave the oven on once it’s done baking.
Meanwhile, make the topping: Add the oats, pecans, hemp seeds, dates, and salt, if using, to a food processor. Blend until a mealy consistency.
Add ½ cup of plant-based milk. Pulse a few times until the milk is combined with the oat and nut mixture. Set aside.
Remove the French toast from the oven and remove the foil. Spread the topping evenly over the top. Bake, uncovered, for an additional 10 minutes.
Once done, let the French toast sit for 5–10 minutes before serving.
Chef's Notes
Substitutions
Substitute pears for apples.
Substitute walnuts or almonds in place of pecans.
Whole food sweetener
Use date paste in place of maple syrup.
Nut-free
Use pumpkin seeds in place of pecans.
Gluten-free
Use a baguette that’s made with a gluten-free grain, legume, or nut flour.
Prep Ahead
Prepare the topping the day before making this recipe and store in an airtight container in the refrigerator.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to one month.
Ingredients
Directions
Preheat the oven to 375 degrees F and line an 8x8” casserole dish (or similar size) with parchment paper.
Make the French toast: Arrange a tightly packed layer of baguette slices on the bottom of the casserole dish. Layer the banana slices on top of the bread, followed by the apple slices on top of the banana. The apple slices can layer on top of one another if you have extra.
In a small bowl, whisk together 1 ½ cups of milk (reserve the remaining ½ cup for later), maple syrup, vanilla, and cinnamon. Pour over bread in the casserole dish.
Cover with foil and bake for 30 minutes, but leave the oven on once it’s done baking.
Meanwhile, make the topping: Add the oats, pecans, hemp seeds, dates, and salt, if using, to a food processor. Blend until a mealy consistency.
Add ½ cup of plant-based milk. Pulse a few times until the milk is combined with the oat and nut mixture. Set aside.
Remove the French toast from the oven and remove the foil. Spread the topping evenly over the top. Bake, uncovered, for an additional 10 minutes.
Once done, let the French toast sit for 5–10 minutes before serving.
