*If you have a fresh loaf of bread it is best to leave it out and exposed to air for at least a few hours but preferably overnight. I like to lay my slices on a wire cooling rack so air can circulate all around and dry the bread out quite quickly.

1. To make the “custard” to dip your bread in; add the silken tofu, coconut milk, starch, sugar, cinnamon, nutmeg and salt to your blender and blend until smooth.
2. Pour the blended mixture into a deep bowl and soak each piece of bread individually in the mixture. Press the bread into the mixture and hold it down for 3-5 seconds. Flip the piece of bread over and do the same on the other side. Allow the excess “custard” to drip off the bread and then lay the bread in your casserole dish. You can organize the slices how you’d like. You can fan them one on another or lay one slice flat and lay another slice directly on top like you are making a sandwich (in the photos for this blog post I lay two slices one on another and in the video for this recipe I fan them!). At this point you can cover the casserole dish and store the french toast in the fridge overnight or until you are ready to bake it. 
3. When ready to bake the french toast, preheat your oven to 350 degrees F and heat the sweetened butter drizzle in the microwave or on the stovetop until the vegan butter is melted. 
4. Pour the sweetened butter over the slices of bread (you can spread it gently with a spoon to more evenly coat all the slices if needed). Bake, uncovered, for 40 – 50 minutes until the edges of the toast are nicely browned and caramelized. The custard should be bubbling and have been mostly absorbed by the toast. If it still seems too wet, bake for a little longer (if your bread is getting too dark you can cover the casserole dish with aluminum foil or a baking sheet). 
5. Either in advance or while your french toast is baking you can make the quick blueberry sauce. Add 2 cups frozen blueberries to a small pot. Dissolve arrowroot starch or cornstarch in ¼ cup water and add it to the blueberries with the lemon juice and sweetener if desired. Bring to a low boil then simmer until thickened (5-8 minutes). *I tend to keep my fruit sauce unsweetened because I drizzle maple syrup over the finished french toast when I serve it. If you make the blueberry sauce ahead of time you can store it in the fridge and reheat it. If it’s become too thick you can thin it with some extra water. 
6. To serve your french toast, scoop slices onto a plate, pour the warm blueberry sauce over top, sprinkle with powdered sugar and toasted sliced almonds if desired, and add a light drizzle of maple syrup!
7. Reheat any leftovers in the oven for 10 minutes or so at 350 degrees F to crisp them up again.