This baked vegan French toast makes a great brunch option because it can be made in large quantities and kept warm until you?re ready to serve. For a pretty presentation and extra crunch, cut the assembled French toast sandwiches into quarters or fingers before baking. Aquafaba, the canned chickpea liquid that is a plant-based baking sensation, is used to replace eggs in two different ways in this recipe. First, it?s added to the custard mixture that the French toast sandwiches are dipped in before baking. Then, it?s whipped into a light, frothy Aquafaba Whipped Cream topping that?s sweetened with maple syrup. The post Banana-Stuffed Aquafaba French Toast appeared first on Forks Over Knives.

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