Vegan French Toast Casserole (2 ways)
Easy and comforting baked vegan french toast casserole which is custardy, crispy and so delicious! You'll need less than 10 ingredients to make this vegan breakfast and it can even be prepared overnight.
Servings: 8
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
Serving: 1 serve with crumble | Calories: 246kcal | Carbohydrates: 45g | Protein: 8g | Fat: 4g | Sodium: 377mg | Potassium: 104mg | Fiber: 3g | Sugar: 10g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 119mg | Iron: 2mg
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