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Vegan French Toast Casserole (2 Ways) Recipe

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4.4 from 3 reviews

This Vegan French Toast Casserole is an easy, comforting baked breakfast dish that is custardy, crispy, and delicious. Using less than 10 ingredients, it can be made vegan-friendly with options for overnight prep, making it perfect for a hassle-free morning meal. The recipe includes an optional pecan crumb topping for extra texture and flavor.

  • Total Time: 50-60 minutes (including soaking time; overnight soaking optional)
  • Yield: 8 servings

Ingredients

French Toast Base

  • 450g (1 lb) stale loaf of bread (vegan brioche, French, Italian, sourdough, or challah)
  • 2 cups (500g) dairy-free milk
  • ¼ cup (50g) packed brown sugar, coconut sugar, or granulated sugar
  • 3 tablespoons (25g) cornstarch/corn flour, or 3 tablespoons (35g) ground flax/chia seeds
  • 1 tablespoon ground cinnamon
  • 1 tablespoon vanilla extract
  • 1 teaspoon black salt (kala namak), or ½ teaspoon quality salt

Pecan Crumb Topping (Optional)

  • ¼ cup (30g) all-purpose plain flour or gluten-free flour
  • ¼ cup (25g) chopped pecans, walnuts, seeds, or 3 tablespoons (23g) more flour
  • 2 tablespoons (30g) vegan butter, spreadable vegan butter, or coconut oil
  • 2 tablespoons (20g) packed light brown sugar, coconut sugar, or granulated sugar
  • ½ teaspoon ground cinnamon

Instructions

  1. Prepare the bread and soaking liquid: Chop the bread into 1 inch (2 cm) cubes or slice into 1 inch slices. In a large bowl, whisk together the dairy-free milk, sugar, cornstarch or ground flax seeds, cinnamon, vanilla extract, and black salt until well combined. Set aside for 5 minutes to allow the mixture to thicken, whisking again if ingredients settle.
  2. Assemble the casserole: Grease an 11 x 6 inch (28 x 15 cm) casserole dish. Place the cubed bread evenly inside the dish and pour the soaking liquid over it, ensuring all pieces are coated. If using sliced bread, press slices down to absorb the liquid or lift slices to let liquid flow into gaps. Allow the bread to soak for at least 30 minutes, or cover and refrigerate overnight for best results.
  3. Prepare the crumb topping: When ready to bake, preheat the oven to 350°F (180°C). In a bowl, combine the flour, chopped pecans (or nuts/seeds), vegan butter, brown sugar, and cinnamon. Mix by rubbing with fingertips or a spoon until evenly incorporated with no dry pockets.
  4. Bake the casserole: Sprinkle the crumb topping evenly over the soaked bread in the casserole dish. Bake in the preheated oven for 30-40 minutes, until the top is golden brown and there is no remaining liquid at the bottom.
  5. Serve and store: Dust the casserole with powdered sugar and serve warm with maple syrup, vegan ice cream, cream alternatives, or fresh fruit. Store leftovers covered in the fridge for up to 3 days. To reheat, sprinkle with a few tablespoons of dairy-free milk and warm in an oven at 210°F (100°C) until heated through.

Notes

  • Use stale bread for better texture and absorption.
  • Black salt adds an eggy flavor but can be replaced by regular salt if unavailable.
  • You can prepare the casserole the night before by soaking the bread and refrigerating overnight.
  • The crumble topping is optional but adds a delicious crunch.
  • Reheat leftovers gently to avoid drying out the casserole.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 30-40 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: Vegan, Western
  • Diet: Vegan

Find it online: https://recipeteach.com/vegan-french-toast-casserole-2-ways-recipe/