Easy and comforting baked vegan French toast casserole which is custard-like, crispy and so delicious! You'll need less than 10 ingredients to make this vegan breakfast or brunch. The casserole can be prepared overnight and topped with an extra special pecan crumble.
Why you should make this casserole
No-fuss and easy to make with only 20 minutes of preparation time. You don't need any special equipment like a blender!
Uses only common pantry ingredients. The french toast really shines as we are NOT using silken tofu, aquafaba, banana, coconut milk or store-bought egg replacers!
Egg-free. Traditionally, French toast involves dipping bread in an egg-based custard mixture. This recipe makes an eggless custard from a few simple ingredients!
Resourceful. Perfect for using up excess day-old bread or older stale bread.
Fancy breakfast ideal for breakfast on birthdays, Christmas morning or Thanksgiving. Or simply when you have guests over!
Ideal for meal prep. Can be prepared overnight and even days in advance.
Ingredients for this French toast casserole
Notes about the ingredients
Sturdy sliced bread such as French bread, Italian bread, sourdough or challah bread. I used homemade vegan brioche which was a few days old. However, I made this recipe with sourdough for my cookbook which works really well!
Dairy-free milk. I prefer unsweetened soy milk as it's thick and rich. However, almond milk, oat milk or your milk of choice will also work!
Cornstarch (flour) or ground flax/chia seeds to thicken the milk. The cornstarch helps retain the color of the milk whereas the seeds are nutritious but will give the casserole little brown specks.
Black salt to give the French toast an egg-like taste and smell, reminiscent of traditional French toast. This is completely optional but makes the casserole more special.
Sugar, cinnamon and vanilla for depth of flavor. Instead of cinnamon, you may use other sweet spices such as nutmeg or pumpkin pie spice.
I've also included an optional pecan crumble made with just pecans, flour, butter, sugar and cinnamon.
The full list of ingredient quantities and instructions are in the gray recipe card at the bottom of this post.
How to make the french toast soaking liquid
This is super easy! Instead of making a separate flax egg or chia eggs, we're mixing everything in one bowl (hello less washing). You don't even need to blend the ingredients!
So, simply add ALL ingredients for the liquid to a bowl and mix. Set it aside for 5 minutes to allow the ingredients to slightly thicken up.
The mixture should still be very liquidy but with slight viscosity (just like lightly whipped eggs). If the flax/chia seeds or corn starch sinks to the bottom or separates from the non-dairy milk, simply whisk the mixture again.
Assembling the French toast casserole
There are two ways you can assemble the vegan breakfast casserole.
Option 1: Cubed Bread
The first method is easy where you cut the bread into cubes, arrange them in a casserole dish and simply pour the custard liquid on top. Each cube of bread easily absorbs the French toast liquid.
This method is definitely easier but looks more disorganized and messy.
Option 2: Sliced Bread
The second method for assembling the french toast casserole is where you slice the bread and arrange them in the baking dish.
This method creates a prettier and more presentable baked vegan french toast bake. However, you may end up with layers of toasted bread, strange pools of custard and some French toast.
For this method, I'd recommend arranging the bread as flat as possible to allow for enough surface area to soak the French toast liquid. If your bread doesn't fit evenly in your dish (like below), you can arrange it similar to how Well Plated arranged her overnight French toast.
You may also need to lift each piece of bread and carefully pour the French toast liquid where the bread overlaps so everything is more evenly distributed. Alternatively, you can dip each slice of bread in the liquid, arrange them in the tray, pour over the excess liquid and bake it.
Customizing the baked vegan French toast
Substitute the cornstarch (or flax/chia seeds) with custard powder. That'll make your casserole reminiscent of bread and butter pudding! Dessert for breakfast anyone?!
Yes, I'd recommend walnuts, flaked almonds or even pumpkin seeds! Alternatively, simply add more flour to the crumble mixture (or omit the crumble altogether).
Simply use any sturdy gluten-free French, Italian or sourdough bread. You may be able to use regular sandwich bread, as long as it's stale and sliced thickly. The custard soaking liquid is already gluten-free!
As the casserole is full of delicious bread, it's best topped with:
- something creamy such as yogurt, ice cream, whipped cream or pouring cream
- something fruity such as fresh berries (my favourites are raspberries, strawberries, blueberries) or any seasonal fresh fruit
- powdered sugar and/or maple syrup
Can I prepare this casserole the night before?
Yes, I'd definitely recommend making this French toast overnight! The bread will soak up the custard liquid and the flavors will have time to develop.
To do this, simply assemble the whole casserole the night before (cut up the bread and pour over the liquid). Cover the tray and place it in the fridge overnight.
The next morning, bake the overnight vegan French toast in a preheated oven. The casserole doesn't really need to come to room temperature before baking. However, it might just take 5 minutes longer to bake in the oven.
Other vegan breakfast recipes
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Vegan French Toast Casserole (2 ways)
Ingredients
- 450 g (1 lb) stale loaf of bread, such as 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, (note 1)
- 1 tablespoon vanilla extract
- 1 teaspoon black salt (kala namak), or ½ teaspoon any good quality salt
Pecan crumb topping (optional)
- ¼ cup (30g) all-purpose plain flour, or gluten free flour
- ¼ cup (25g) chopped pecans, chopped walnuts, seeds or 3 tablespoons (23g) more flour
- 2 tablespoons (30g) vegan butter, spreadable vegan butter or coconut oil
- 2 tablespoons (20g) packed brown sugar, coconut sugar or granulated sugar
- ½ teaspoon ground cinnamon
Instructions
Prepare the bread and french toast soaking liquid:
- Chop all the bread into 1 inch (2 cm) cubes. Or slice all the bread into 1 inch (2 cm) slices.
- Add the milk, sugar, corn starch (or ground flax), cinnamon, vanilla and salt to a large bowl. Whisk until combined and set aside for 5 minutes to thicken. If the corn starch or flax seeds sink to the bottom, simply whisk the mixture again.
Assemble the casserole:
- Grease a casserole dish about 11 x 6 inches (28 x 15cm) large (note 2). If you cubed your bread, scatter them in your casserole dish
- If you cubed your bread, scatter them in your casserole dish. Pour the french toast liquid over the bread in the casserole dish making sure each piece is coated.
- If you sliced your bread, you may need to press each slice into the bottom of the tray to soak the liquid or lift each slice so the liquid can get to the gaps.
- Allow the bread to soak the custard liquid for at least 30 minutes. Or cover the tray and allow to rest in the fridge overnight.
Prepare the crumble topping and baking:
- When you're ready to bake the french toast casserole, preheat your oven to 350°F (180°C).
- Add all the crumble ingredients to a bowl. Rub the mixture with your fingertips or a spoon until combined or there are no more pockets of butter or flour.
- Sprinkle the crumble over the casserole.
Serving the casserole:
- Bake the casserole in the preheated oven for 30-40 minutes or until the surface is golden brown and there's no more liquid at the bottom of the tray.
- Dust with powdered sugar and serve warm with maple syrup, ice cream, cream and/or fresh fruit!
- Leftovers can be stored in the tray covered in the fridge for up to 3 days. To reheat, sprinkle with a little dairy-free milk (just a few tablespoons or enough to return moisture to the casserole) and heat in the oven at 210°F (100°C) until warm.
Notes
- Alternatively, you may use 1 teaspoon of ground nutmeg or 1 tablespoon of pumpkin pie spice.
- If you opted for the 'sliced' version, make sure your slices are as flat as possible otherwise they may not soak the liquid adequately. If this isn't possible, you may need to dip each individual slice of bread in the french toast liquid then arrange them in the casserole dish.
Nutrition
This recipe was originally published in 2017 and updated in 2021 for simplicity.
This post may contain affiliate links. As an Amazon Associate, I may earn a small commission from qualifying purchases at no additional cost to you.
Sophie says
Absolutely delicious! Did this for a brunch with friends and it was spot on.
Anthea says
Oh that's amazing! Thanks so much for letting me know!
Sophie says
A delicious recipe - thank you!
Anthea says
That's great to hear! Thanks for your feedback Sophie 🙂
Jasmine says
This came out amazing. I honestly was so shocked on how well it turned out. My guest at my brunch LOVED it.
Anthea says
Hi Jasmine, aw I'm so happy that you enjoyed it!!! Thanks so much for your lovely comment 🙂
Kim Bauer says
Served it with strawberries and blueberries. FANTASTIC!
Anthea says
That sounds delicious and I'm thrilled that you enjoyed it!!! Thanks Kim 🙂
Carolyn Joyce says
This was so so so good! Made it for Christmas brunch with a blueberry sauce and whipped cream on the side. Glad I opted for the crumble (without nuts due to an allergy) - the crumble made it even more special. Thank you for sharing this egg-free french toast recipe - my son with an egg allergy thanks you! 🙂
Anthea says
So sorry for the late reply, but I'm so thrilled that you enjoyed this casserole, and I feel so honored that it was part of your Christmas! The crumble is one of my favorite parts of the casserole too. Thanks soo much for your thoughtful feedback, Carolyn!
Amy says
How big is a serving? Any recommendations for an alternative crumble for those with a nut allergy? Thanks so much, looks delicious and can't wait to try.
Anthea says
Hi Amy, I got around 8 servings from one casserole, each being 1/8th of a whole loaf of bread or 1-2 slices of bread + crumble per person. To make a nut-free crumble, you can replace the nuts with a little extra flour (3 tablespoons or 23 grams). Sometimes, I use seeds instead of nuts in other recipes but it might be a little strange in the crumble. I hope that helps!
Carlene says
I made this gluten-free and it worked out so well. I added frozen blueberries and topped it with maple syrup and coconut whipped cream. Such a great recipe and easy to make.
Anthea says
Hi Carlene, I'm so glad it worked well with gluten-free bread! The addition of blueberries sounds delicious too. Thanks so much for the review 🙂
Rebecca Ann Radcliffe says
Do you think I can make the liquid the night before and store it in the fridge to bake the next morning?
Anthea says
Yes absolutely!
Brittany says
This was delicious and quick. I used almond flour and it gave even more of a crumble texture which I liked!
Anthea says
I'm so glad that you enjoyed this casserole! Almond flour would be so delicious as well. Thanks for your feeedback, Brittany!
Leigh says
Used sourdough and a mix of banana and berries…my Mom loved it!
Anthea says
That would be delicious! Thanks for the review Leigh :).
Sharon says
I prepared this last night with the crumble and cooked it for brunch today, it was delicious. I kept this vegan using almond milk, coconut oil in the crumble and topped with vegan pouring cream. My family loved it!
Anthea says
I'm so happy your family enjoyed this! Thanks for the insight about your ingredients and for your feedback Sharon :).
Erica says
Could I make this without the sugar, cinnamon, pepper and vanilla extract if I wanted a more plain, traditional French toast taste? Thanks!
Anthea says
When you say pepper, do you mean the black salt? The black salt actually helps mimic the eggs in traditional French toast :). But yes, you can omit sugar, cinnamon and vanilla. The dish will taste like only bread and your choice of milk so I'd recommend choosing ones that you already like the taste of. Hope that helps!
Annie says
Thank you for this recipe. My daughter-in-law is vegan so I'm always on the lookout for new recipes for her. Your recipe is the only one out of hundreds that I've looked at that has ingredients that I have in my pantry! From reading the reviews, it sounds delicious and cannot wait to make it for her.
Anthea says
Thanks so much for your comment! I hope you enjoy this recipe! Let me know how you go 🙂
Annie says
This is now a Christmas morning tradition in our household (3rd year). My family prefers this casserole over the traditional one using eggs. Thank you again for this recipe.
Leticia says
This sounds so good. One question, if I'm refrigerating overnight do I put the crumble on too or wait til I'm ready to bake?
Anthea says
Good question! It would work either way - if there are no big 'pools' of liquid on top of the cubed bread, you can definitely sprinkle on the crumble the night before. If there is a lot of liquid, I'd probably say to sprinkle it on right before baking. Hope that helps!
Bo says
This turned out so delicious! I used the leftover of some raspberry jam babka and topped with some more jam and almond flakes before baking. So so good, thank you!
Anthea says
Aw I'm so glad you enjoyed this and love that you used up the leftover babka. Oooh almond flakes sound delicious too, thanks so much for your feedback!
Nico @ yumsome says
Eeeee... I love this - so yummy!
Thanks so much for contributing it to my Father's Day round-up; the link is here if you'd like to share it across your social media... https://www.yumsome.com/15-manly-mouth-watering-vegan-recipes-for-fathers-day/
Have a fab weekend! xx
Anthea says
Thank you SO much Nico! I really appreciate that you shared it to your Father's Day round up! What a beautiful collection. I hope you have been well xo