Baked Cinnamon Raisin Vegan French Toast Cups


Hello there friends, happy Monday! After work traveling, flight delays, and the wonderful company of co-workers, we are back in action this week.

First up, french toast. This is again one of those dishes I don’t usually flock to. There is something about soggy bread that just doesn’t appeal to me (I got it from my momma). Bread pudding falls into this category as well, just not my jam usually.

Baked Cinnamon Raisin Vegan French Toast Cups


But, this version of french toast has made me change my mind about this breakfast staple. I mean really, anything with streusel is a win in my book, plus baked in ramekins. Signed, sealed, and delivered. I’m on the french toast train now. I liked the heartiness of the cinnamon raisin bread, as opposed to a white, soft bread which is traditionally used. My favorite brand is Ezekiel, but feel free to use any variety.

Baked Cinnamon Raisin Vegan French Toast Cups


These heat up very nicely in the microwave a few days after the initial bake and the streusel recipe makes plenty of extra to sprinkle on oatmeal or toast. Salad up next later this week!



Baked Cinnamon Raisin French Toast Cups



  • French toast:
  • 2 cups almond milk
  • 1 cup whole wheat flour
  • ¼ cup agave nectar
  • 3 tablespoons cornstarch
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • dash of nutmeg
  • dash of salt
  • 45 slices cinnamon raisin bread (cubed)
  • Streusel topping:
  • 1 cup whole wheat flour
  • 1/2 cup brown sugar
  • 2 teaspoons of cinnamon
  • 1/4 cup Earth Balance (or butter)


  1. Preheat oven to 325 degrees. Whisk together french toast ingredients in medium bowl, except for the bread. Add in cubed bread and let sit for 20-30 minutes, or until bread is completely soaked.
  2. While bread is soaking, blend all streusel ingredients in bowl of a food processor or blender until well blended.
  3. Grease 4 small ramekins or one round baking dish with vegan butter or non stick spray. Spread a layer of streusel (about 1/4 cup total) on bottom of dish. Spread a layer of soaked bread cubes on top of streusel and continue to layer until ramekin or dish is full.
  4. Bake for 20-25 minutes, serve with maple syrup.


adapted from Keepin It Kind