Vegan Blueberry French Toast Casserole: A Delicious Plant-Based Brunch Recipe
This Vegan Blueberry French Toast Casserole is a delightful plant-based brunch option featuring crusty vegan bread soaked in a creamy, egg-free custard infused with warm spices and bursting with fresh blueberries. Perfect for making ahead, it offers a flavorful, nutrient-rich dish that’s easy to share and customize, ideal for weekends and special occasions.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 2 hours 60 minutes (including chilling time)
- Yield: 8 servings
- Category: Brunch
- Method: Baking
- Cuisine: Vegan/American
- Diet: Vegan
Ingredients
For the Casserole:
- 1 loaf crusty vegan bread (such as sourdough or French bread), cut into cubes
- 2 cups fresh or frozen blueberries
- Optional: 1/2 cup chopped strawberries or raspberries
For the Custard:
- 2 cups unsweetened plant-based milk (almond, soy, or oat milk)
- 1/2 cup canned coconut milk
- 1/3 cup maple syrup or agave nectar
- 3 tablespoons ground flaxseed
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
For the Topping:
- 1/4 cup brown sugar or coconut sugar
- 1/4 cup sliced almonds or chopped pecans (optional)
- 1 teaspoon ground cinnamon
- Optional: 2 tablespoons vegan butter or coconut oil, melted
Instructions
- Prepare the Bread and Blueberries: Grease a 9×13-inch baking dish with vegan butter or coconut oil. Spread bread cubes evenly in the dish. Sprinkle blueberries over the bread, optionally mixing in strawberries or raspberries for extra flavor.
- Make the Custard: In a large bowl, whisk together plant-based milk, coconut milk, maple syrup, ground flaxseed, vanilla, cinnamon, nutmeg, and salt. Let sit for 5 minutes to thicken. Pour custard evenly over bread and blueberries, pressing gently to soak all pieces.
- Add the Topping: Mix brown sugar, sliced almonds or pecans, cinnamon, and melted vegan butter or coconut oil in a small bowl. Sprinkle evenly over casserole for a sweet, crunchy contrast.
- Chill and Bake: Cover dish and refrigerate at least 2 hours or overnight to absorb custard fully. Preheat oven to 350°F (175°C). Remove cover and bake 40-45 minutes until top is golden and custard set. Optionally broil 2-3 minutes for crispier topping.
- Serve and Enjoy: Let cool 5-10 minutes before slicing. Serve warm with maple syrup, vegan yogurt, powdered sugar, or fresh fruit, alongside coffee or tea for a perfect brunch.
Notes
- Use day-old or slightly stale sturdy bread to prevent sogginess.
- Customize flavor with lemon or orange zest, cardamom, or different fruits and spices.
- Frozen blueberries can be used without thawing; they bake well and release juice.
- Prepare the casserole the night before to enhance flavor absorption and ease morning prep.
