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Lemon Blueberry Baked French Toast

  • 5 min
    Prep Time
  • 3 hr 5 min
    Total Time
  • 6 people
  • 591 per 1 serving


  • 1 loaf challah bread, cut into 2 inch cubes (or another type of dairy-free soft bread or rolls)
  • 1 1/2 cups blueberries
  • 3 egg
  • 1 1/2 cups Pacific Foods™ Organic Almond Original Plant-Based Beverage
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • 2 tablespoons pure maple syrup
  • 1 teaspoon lemon zest
  • 1 tablespoon bottled or canned lemon juice
  • 1/4 cup coconut oil
  • 1 cups brown sugar
  • 1 teaspoon cinnamon
  • 1/4 cup all purpose flour


  • Step 1

    Grease a nonstick 9-inch baking dish with coconut oil. Place a single layer of bread cubes into the dish, then add a layer of blueberries and repeat until baking dish is full. 

  • Step 2

    In a medium mixing bowl, whisk eggs, almond milk, maple syrup, vanilla, first amount of cinnamon, lemon zest, and lemon juice together until combined. Carefully pour egg mixture over the bread cubes, cover and refrigerate for 1 to 2 hours or overnight. 

  • Step 3

    Make topping by combining brown sugar, second amount of cinnamon and flour. Add coconut oil and, using your hands, work the mixture until it resembles small pebbles. Preheat oven to 350°F. Remove from fridge and add sugar crumble topping to your dish. 

  • Step 4

    Bake for 40 to 50 minutes until golden brown. Serve warm with confectioners' sugar, if desired.

Calories 591
Total Fat 14 g
Sat. Fat 9.2 g
Trans Fat 0 g
Cholesterol 93 mg
Sodium 465 mg
Total Carb 105 g
Dietary Fiber 4 g
Sugar 63 g
Protein 11 g
Vitamin D 5 %DV
Calcium 15 %DV
Iron 22 %DV
Potassium 6 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.