Baked French Toast
[Vegan]

For the French Toast:

1. Whisk the egg substitute, creamer, milk, and vanilla extract in a bowl large enough to dip the bread slices in.
2. Whisk in the sugar, cinnamon, and salt (if using) until blended.
3. Dip both sides of the bread in the custard and then place into the pan, upright and angled (like the photo in the post).
4. Repeat with all slices Note: If using "triangle cut" bread, then overlap their sides slightly- like weaving, instead of side by side like the photo in the post.
5. Pour the rest of the custard over the tops of the bread; cover and refrigerate for 45 minutes to overnight.
6. When ready, remove dish from the refrigerator to the counter, and remove the cover.
7. Preheat oven to 350 degrees F.
8. You can either sprinkle the tops of the toast with brown sugar and cinnamon...OR starting at the front of the pan, using a spatula, gently tilt the first row of bread slices toward you. You want them leaning toward the front of the pan, instead of the back.
9. Repeat with each row, until you reach the last set. Leave those facing forward. Sprinkle some brown sugar and cinnamon over the "face" of each slice.
10. As you finish one row, gently push them back, so they are once again leaning against the back row; repeat.
11. Sprinkle the tops of the bread with the sugar and cinnamon, and place the pan in the oven.
12. Bake for 35-40 minutes, or until the tops are golden brown.
13. Serve with fruit, maple syrup, sprinkling of powder sugar, or whatever you like.

If Making Cubed French Toast:

1. Take 1 loaf French bread cut into 3/4 to 1 inch cubes.
2. In a large bowl, whisk egg replacement, creamer, 1 1/2 cups milk (instead of 1) , sugar, vanilla, cinnamon, and salt.
3. Stir in the bread cubes. Cover and refrigerate for 1 hour, up to 24 hours- just gently stir every now and then.
4. Remove from fridge and preheat oven. Coat a 9 x 13 inch pan with non-stick spray.
5. Gently spoon the mixture into the prepared pan. Sprinkle with the brown sugar and cinnamon.
6. Bake for 40-45 minutes, or until the top is golden brown.
7. Serve with fruit, maple syrup, sprinkling of powder sugar, or whatever you like.