Vegan French Toast Breakfast Cake

Step 1

Preheat oven to 400 degrees. Line three 8-inch cake pans with parchment; let the parchment come up the sides of the pan for easy removal and to prevent sticking.

Step 2

If starting with a whole loaf of bread, cut it into slices about 2 inches thick. Cut off the top crust of the breaf if it seems extra tough.

Step 3

In a large, shallow dish, whisk together the milk, maple syrup, corn starch, 3 teaspoons of cinnamon, and vanilla. Working in batches, place 4 or 5 slices of bread in the batter, leaving them just long enough to get fully saturated. Lay one piece of bread in the pan, then tear other pieces before placing them in the pan, fitting them all together like a puzzle; this doesn't have to be perfect (see images). *If using pre-sliced sandwich bread, versus thicker pieces you sliced yourself, make two layers of bread in each pan.

Step 4

Repeat this puzzle work for the other two cake pans. Lightly sprinkle the tops with cinnamon. Bake the French toast for 18 to 20 minutes or until hot in the center.

Step 5

Allow to cool in the pans for 5 to 10 minutes, then transfer to racks to cool to room temperature.

Step 6

Place one layer of French toast on a serving plate or cake stand, and spread 1/2 cup yogurt on top; don't go quite all the way to the edges (except in a few spots where you want it to run down the side). Arrange an even but somewhat sparse layer of berries on top of the yogurt (refer to photo in post). The berries serve as a pedestal to hold up the next layer of French toast, creating space between the layers. Repeat for the 2nd layer - French toast, yogurt, berries.

Step 7

Place the top layer of French toast. Spread with additional yogurt OR use whipped coconut cream or store-bought vegan whipped topping for a more decadent option. Decorate with berries, nuts, and coconut. Slice with a serrated knife, and serve with maple syrup.