Zucchini bread French toast with a buttery crumb topping is a perfect brunch recipe for the weekend.
recipe originally published August 14, 2012
French toast made with zucchini bread
This zucchini bread French toast is an idea I had as a kid.
One of my favorite childhood breakfasts was French toast. Grandpa Z's recipe was my favorite. He used thick slices of that incredible Hawaiian bread that comes in the pie tin. Dipped into some kind of awesome batter, salted and cooked perfectly.
Grandpa always grew giant zucchini in his yard, and one morning I eyed the zucchini bread and asked if we could make zucchini bread French toast. It was one of my first recipe ideas, and we loved it!
Since then, French toast with quick bread is a thing around here. Pumpkin bread French toast is warmly spiced and a perfect fall breakfast.
Gluten Free Vegan French Toast
A while back I came up with my own egg free batter to make a vegan and gluten free French toast. I have made several adaptations, including a Bailey's and black tea French toast using my homemade Irish cream. So good.
I think I have topped even that.
This zucchini bread is perfect on its own. Fluffy and soft, with a perfect crumb topping. It is great fresh out of the oven with melted butter. It is as delicious warm as it is cold.
You must save some slices to make French toast. As you dip and cook the French toast pieces, some of the crumbly topping falls off and you just scoop it up with the spatula... cooking it in with the slices... so good.
Look at that crumb topping:
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Zucchini Bread French Toast
A tasty recipe for brunch this weekend!
Ingredients
- ½ container (6 ounces) silken tofu
- ½ cup dairy free milk
- 1 teaspoon cinnamon
- 1 teaspoon pure vanilla extract
- 6 pieces zucchini bread (or your favorite gluten free bread)
Instructions
- Combine the silken tofu, milk, cinnamon and vanilla in food processor. Thin with more liquid as necessary (silken tofu varies in consistency).
- Pour this custard into shallow bowl.
- Dip bread pieces into custard and place on a griddle over medium heat.
- Cook for a minute or two on each side, until cooked through and golden.
Nutrition Information:
Yield:
3Serving Size:
1Amount Per Serving: Calories: 397Total Fat: 14gUnsaturated Fat: 9gSodium: 201mgCarbohydrates: 33gFiber: 4gSugar: 9gProtein: 13g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
about Kristina:
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
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Jenny says
Oh, I love this idea. I saw the link on Heather's site and had to come take a peek. Will try this!
spabettie says
hello Jenny, and thank you! 🙂 it is a bit decadent, but... there's zucchini, so it's all good, right?
Dawn (Vegan Fazool) says
And I happen to have a few slices worth of leftover (vegan, gluten-free) zucchini bread that I made over the weekend...
Guess what's for breakfast tomorrow? 🙂
spabettie says
🙂 I hope you loved it, Dawn!
Yvonne says
I have a question about the recipe: three tablespoons of water have to be mixed with the flaxmeal, but I can't find in the instructions when the rest of the 3/4 cup of warm water has to be added?
spabettie says
sorry and thank you for pointing that out, Yvonne - I have updated the recipe to read TWO tablespoons flax to one half cup water - the equivalent to two eggs. (when I use three eggs it is 3/4 cup, my mistake).
Richa says
love the zucchini bread and the delicious french toast !and i have 2 zucchinis now staring back up at me.
spabettie says
there you go - a perfect use for them! 🙂
Liz (Little Bitty Bakes) says
Mmm, zucchini bread! For years I always made banana bread, but I think zucchini is slowly taking over as my #1! And actually, same goes for french toast vs. pancakes -- pancakes used to be my #1, but my adult self has a growing appreciate for french toast. Clearly I'm exhausted as I sit here typing my bread and breakfast rankings. 🙂 Love the crumbly topping on the bread, I need to try that!
spabettie says
it's funny, I've been more about pancakes lately, I think mainly because I don't always have bread around... I think I will always love french toast the most, though. 😉 and zucchini bread is a hands down winner against banana, to me. unless it's my tropical bread with the macadamia crumble... THAT is good!
Liz (Little Bitty Bakes) says
All this talk of breads makes me think we're clearly we're going to need to sell a line of quick breads in our bakery. 😉
spabettie says
YES, this clearly needs to happen! this is funny, I saw that you had replied in my email, and somehow I *knew* it was about our bakery... 😀
Jenn says
that's it, I'm on my way!
spabettie says
okay, we'll be here!
Maddy says
Just as I've been craving zucchini bread! what GF all purpose blend do you use?
spabettie says
hi Maddy!
the GF AP I use is Bob's Red Mill brand, just straight up, no blend. 😀
Maddy says
Yay! I love Bob's!
Kristy says
Wow. Just wow. I mean, wow. This is probably the most decadent, mouth-watering, french toast I have ever seen (and I worked in a French restaurant for awhile that served a gorgeous super-fancy french toast- this one tops that!). I need to try this! And your grandpa's french toast sounds pretty great- I used to LOVE that Hawaiian bread!
spabettie says
oh, wow - I take that as a major compliment, thank you! and yes, I miss my grandpas toast - it was an event! 🙂
silver says
These individual stuffed french toasts were the perfect breakfast for dinner treat (or you could, of course, eat them for breakfast)! Having it in individual ramekins made it even more special, but you could easily make this into one large casserole dish to save even more time. Enjoy!