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Vegan French Toast Casserole (2 Ways) Recipe

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4.4 from 4 reviews

This Vegan French Toast Casserole is a delicious and comforting breakfast or brunch dish made with stale bread soaked in a dairy-free custard and baked with a crunchy pecan crumble topping. Perfect for a make-ahead meal, it offers a rich blend of cinnamon, vanilla, and a touch of sweetness for a satisfying plant-based treat.

Ingredients

French Toast Base

  • 450g (1 lb) stale loaf of bread
  • 2 cups (500g) dairy-free milk
  • 1/4 cup (50g) packed brown sugar (coconut sugar or granulated sugar)
  • 3 tablespoons (25g) cornstarch or corn flour (or 3 tablespoons (35g) ground flax or chia seeds)
  • 1 tablespoon ground cinnamon
  • 1 tablespoon vanilla extract
  • 1 teaspoon black salt (kala namak) or ½ teaspoon any good quality salt
  • 1/4 cup (30g) all-purpose plain flour or gluten-free flour

Crumble Topping

  • 1/4 cup (25g) chopped pecans (can substitute with chopped 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)
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Prepare the bread: Chop the stale bread into 1 inch (2 cm) cubes or slice into 1 inch (2 cm) thick slices, depending on your preference for the casserole’s texture.
  2. Make the soaking liquid: In a large bowl, whisk together dairy-free milk, brown sugar, cornstarch (or ground flax/chia seeds), ground cinnamon, vanilla extract, and black salt until well combined. Allow the mixture to sit for 5 minutes to thicken, whisking again if any ingredients settle.
  3. Assemble the casserole: Grease an 11 x 6 inch (28 x 15 cm) casserole dish. Place the cubed or sliced bread into the dish, distributing evenly.
  4. Soak the bread: Pour the custard-like soaking liquid over the bread pieces, ensuring all pieces are well coated. If using sliced bread, press each slice gently to absorb the liquid or lift slices to allow liquid between them.
  5. Rest the casserole: Allow the bread to soak for at least 30 minutes at room temperature. Alternatively, cover the dish and refrigerate overnight to develop deeper flavor and texture.
  6. Prepare crumble topping: Combine chopped pecans, vegan butter, light brown sugar, ground cinnamon, and flour in a bowl. Rub the mixture with fingertips or a spoon until it forms a crumbly, even texture with no pockets of butter or flour.
  7. Preheat oven and add topping: Preheat your oven to 350°F (180°C). Sprinkle the crumble topping evenly over the soaked bread in the casserole dish.
  8. Bake the casserole: Bake for 30-40 minutes, until the top is golden brown and the custard has set with no liquid remaining at the bottom.
  9. Serve: Dust the casserole with powdered sugar and serve warm with maple syrup, vegan ice cream, dairy-free cream, and/or fresh fruit for an indulgent breakfast or brunch.
  10. Store leftovers: Cover leftover casserole and refrigerate for up to 3 days. To reheat, sprinkle with a few tablespoons of dairy-free milk to restore moisture and warm in the oven at 210°F (100°C) until heated through.

Notes

  • Using stale bread is essential as it absorbs the custard better without becoming too mushy.
  • You can use cornstarch or ground flax/chia seeds as a vegan thickening agent and egg substitute.
  • Black salt (kala namak) adds an eggy flavor, but regular salt works fine if unavailable.
  • Make the casserole ahead of time by soaking the bread overnight in the fridge for convenience and intensified flavors.
  • Use gluten-free flour if you need to keep the recipe gluten-free.
  • Reheat leftovers gently to avoid drying out the casserole.

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