Vegan French Toast Casserole
Make a warm vegan French toast casserole with cinnamon-soaked bread, a pecan crumble, and a crisp golden top for an easy make-ahead breakfast.
Servings: 8
servings
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 20 minutes
Total: 40 minutes
Ingredients
Ingredients
- 450g (1 lb) stale loaf of bread cubed or sliced
- 2 cups dairy-free milk
- 1/4 cup packed brown sugar
- 3 tablespoons cornstarch or 3 tablespoons ground flax or chia seeds
- 1 tablespoon ground cinnamon
- 1 tablespoon vanilla extract
- 1 teaspoon black salt or 1/2 teaspoon regular salt
- 1/4 cup all-purpose flour or gluten-free flour
- 1/4 cup chopped pecans or walnuts or seeds
- 2 tablespoons vegan butter or coconut oil
- 2 tablespoons packed light brown sugar
- 1/2 teaspoon ground cinnamon for the crumble
Instructions
Instructions
- Chop or slice the bread into 1-inch pieces.
- Whisk the dairy-free milk, brown sugar, cornstarch, cinnamon, vanilla, and salt. Rest the mixture for 5 minutes, whisking again if needed.
- Grease an 11-by-6-inch casserole dish and arrange the bread inside. Pour the soaking liquid over it, coating every piece.
- Let the bread soak for at least 30 minutes, or cover and refrigerate it overnight.
- Heat the oven to 350°F (180°C). Rub the flour, pecans, vegan butter, brown sugar, and cinnamon together for the crumble.
- Scatter the crumble over the soaked bread.
- Bake for 30 to 40 minutes, until golden and no liquid remains at the bottom.
- Dust with powdered sugar and serve warm with maple syrup, fruit, or another preferred topping.
Notes
Stale bread absorbs the custard without becoming mushy.
Optional variation: use sliced bread instead of cubes, pressing each slice down so the liquid reaches the gaps.