Vegan French Toast Bake with Bananas Foster & Berries (Capirotada-Inspired)

This decadent vegan French toast bake is inspired by Capirotada, topped with bananas foster sauce and berries. Perfect for brunch or dessert!

Ingredients

For the French Toast Bake

1 Loaf Sourdough Bread, cubed (about 6 cups)

1-1/2 cups Full-Fat Coconut Milk

1-1/2 cups Oat Milk or Almond Milk

1/4 cup Maple Syrup or Coconut Sugar

2 Tablespoons Ground Flaxseed + 6 TB Water (flax egg)

1 Tablespoon Mexican Vanilla Extract

1-1/2 tsp Cinnamon

1/4 tsp Nutmeg

Pinch of Sea Salt

Optional Add-ins (Traditional Twist)

1/4 cup Chopped Pecans or Walnuts

1/4 cup Raisins or Chopped Dried Figs

This recipe is a love letter to cozy brunches and nostalgic desserts. It’s inspired by Capirotada—a Mexican bread pudding I grew up seeing during special occasions—but with a twist. I layer thick slices of day-old bread with a silky plant-based custard, then top it with a rich banana caramel sauce and juicy berries.

It’s baked until golden, then served warm and gooey. Perfect for weekend brunch, holidays, or when you want to impress someone with a dish that looks fancy but is secretly super simple.

For the Bananas Foster Topping

2 Ripe Bananas, sliced

2 Tablespoons Vegan Butter

2 Tablespoons Brown Sugar or Coconut Sugar

1 Tablespoon Maple Syrup

1 Tablespoon Dark Rum or 1/2 tsp Rum Extract (optional)

1 tsp Vanilla Extract

1/2 tsp Cinnamon

To Serve

Fresh Berries or Berry Sauce (below)

Toasted Nuts (optional)

Powdered Sugar (optional)

Instructions

Prepare the flax egg by mixing ground flaxseed and water in a small bowl. Let it sit for 5–10 minutes to thicken.

In a large bowl, whisk together the coconut milk, oat/almond milk, maple syrup, vanilla, cinnamon, nutmeg, salt, and flax egg.

Add your sourdough cubes and gently toss to coat. Let the bread soak for 10–15 minutes so it absorbs the mixture. Fold in raisins or nuts if using.

Lightly grease a 9x13" baking dish and add the soaked bread mixture. Spread it out evenly.

Bake at 350°F (175°C) for 35–40 minutes or until golden on top and slightly crisp around the edges.

While the casserole bakes, after about 20 minutes into the casserole baking, make the bananas foster. In a skillet over medium heat, melt the vegan butter. Add sugar, maple syrup, cinnamon, and rum (if using). Stir until it bubbles. Add banana slices and cook for 2–3 minutes until caramelized.

Serve the warm French toast bake topped with bananas foster, fresh berries or sauce, and optional powdered sugar or nuts.

10-Minute Mixed Berry Sauce (Vegan & Easy!)

2 cups Mixed Frozen Berries (or any berries you like)

1/4 cup Organic Sugar

1/2 to 1 cup Water (use more for a thinner sauce)

1/2 tsp Vanilla Extract

Optional Thickener:

1 Tablespoon Cornstarch

2 Tablespoons Water (to make a slurry)

Combine the berries, sugar, and 1/2 cup of water in a small saucepan over medium heat. Stir occasionally until the mixture begins to simmer and the berries start to release their juices.

Mash the berries with a fork or potato masher to help break them down. If the sauce seems too thick, gradually add more water until you reach your desired consistency.

Add the vanilla extract and stir well.

For a thicker sauce, whisk the cornstarch and 2 tablespoons water together in a small bowl to create a slurry. Slowly pour the slurry into the simmering berry mixture while stirring continuously.

Simmer the sauce for about 10 minutes, stirring occasionally, until it thickens slightly and the berries are fully broken down.

Remove from heat and let cool slightly before serving. The sauce will thicken a bit more as it cools.