Step 1-Preheat & Prep (10 Minutes)
Preheat your oven to 350°F. While it heats up, grab your large mixing bowl and whisk together the non-dairy milk, agave syrup, vanilla, strawberry jam, flour, and salt until the mixture is fully combined and smooth. The jam will dissolve into the batter and turn it a gorgeous blush-pink color it's a good sign, keep going.
Step 2- Soak the Bread (5 Minutes)
Cut your bread into thick slices if it isn't pre-sliced. Each slice should be at least ¾ to 1 inch thick this is not the time for sandwich bread. Thin slices will fall apart in the custard, and we're not doing that today.
Dip each slice into the batter, coating both sides and letting it soak for a few seconds so the bread actually absorbs the mixture. Don't rush this part the soak is what makes the inside creamy and flavorful.
Step 3- Layer in the Baking Dish
Layer each soaked bread slice at a diagonal inside your 11x7 inch baking dish, leaning each slice up against the previous one. This diagonal layering technique is what gives the dish that beautiful, pull-apart look you see in photos. Once all slices are in, pour any remaining custard liquid over the top.
Step 4- Bake for 40–45 Minutes
Slide the dish into your preheated oven and bake for 40 to 45 minutes, until the top is golden, the bread feels firm, and the liquid has thickened into a set custard. Your kitchen will smell absolutely incredible around the 20-minute mark. You're welcome in advance.
Step 5- Make the Strawberry Compote (While It Bakes)
This is where multitasking pays off. While the French toast bakes:
Add your chopped strawberries and sugar to a medium saucepan. Toss together and let sit for 10 minutes the sugar draws out the natural juices.
Heat the saucepan on medium-high and bring to a gentle simmer. Reduce heat to medium-low and simmer for about 10 minutes, mashing some of the berries as you go.
In a small bowl, whisk together the cornstarch and lemon juice to make a slurry.
Turn the heat to low, stir in the cornstarch mixture, and let it thicken for 1–2 minutes. Remove from heat and let it cool.
The compote goes from watery to glossy and thick right before your eyes. It's honestly satisfying to watch.
Step 6- Serve It Up
Scoop a generous portion onto each plate, spoon the warm strawberry compote over the top, and add a dollop of vegan whipped topping. Serve immediately. Try not to eat three servings. You might eat three servings.
