In this Vegan French Toast Casserole, cubes of crusty bread are drowned in cinnamon infused custard then baked until crispy & toasty on top, & soft and custardy (but not soggy!) underneath. Then comes the drizzle of frosting which takes it over-the-top. It's perfect for feeding a crowd & can even be prepped the night before if you need to.
And then I made Vegan French Toast Casserole and all of my brunch dreams came true. If I had to eat this every day for the rest of my life, let me just say that I would not be unhappy. #carbsarelife
I feel the same way about my Vegan French Toast recipe. If I had to choose between the two, I have no idea which would win. The Vegan French Toast recipe is pretty instant which is nice if you need a yum-tastic breakfast right this minute, but this?
This Vegan French Toast Casserole is just as easy to make, but to be at its best, it does need 30 minutes minimum to rest. That ensures that that the bread sucks up all of that lovely cinnamon-y custard. And what's even better, is that if you want to, you can make it the night before, leave it in the fridge overnight to do it's stuff, then wake up and bake it the next day.
Can vegans eat French toast?
French Toast is traditionally made with eggs, and vegans avoid consuming, or wearing/using, animal products. That means that regular "eggy" French toast is not something a vegan would eat. However there are ways around the egg situation and it is perfectly possible to make really great French Toast without eggs.
As you know I have many vegan tofu recipes so I know from experience that if you choose the right kind of tofu, it will bake up just like eggs do so the bread doesn't get really soggy. So silken tofu is what we use instead of eggs in this vegan French toast recipe.
By using tofu, you get exactly the same texture as you would with eggs, and it's pretty flavourless so you don't know it's there. And I tell you what, it is just perfect in this beautifully cinnamon-y French Toast Casserole!
How to make vegan French Toast Casserole
This Vegan French Toast Casserole is incredibly easy to make. Here's how:
- Blend up all of the custard ingredients in a blender.
- Cube the bread and pile into an oven proof dish.
- Pour over the custard.
- Leave to soak for at least 30 minutes, but overnight is fine.
- Sprinkle with some sugar and optional nuts, then bake.
- Make the frosting and drizzle it generously over the crispy, crunchy top of the casserole.
This Vegan French Toast Casserole is at its best when served warm from the oven. I still like it at room temperature though too. While it cools, I can never resist picking the crispy, frosting covered cubes from the top and munching them!
The frosting that is included in the recipe is really all you need with it. However, needing and wanting are 2 different things!
Some things that I really recommend serving with it are:
- A scattering of fresh raspberries (my absolute favourite way to eat this!)
- Fresh berries, peaches or nectarines
- Easy frozen berry compote
- Whipped coconut cream
- Vanilla Roasted strawberries
- Skip the frosting and drizzle with copious amounts of chocolate sauce instead
- Maple syrup
- A drizzle of drippy almond butter
- My date caramel or my 5 Minute Vegan Caramel Sauce
- A snow fall of powdered sugar
And a few ideas ideas for ways to switch it up before baking are:
- Peel and core an apple, chop, then scatter the chunks in amongst the bread before you pour over the custard and bake
- Add a handful or two of frozen or fresh berries in amongst the bread chunks before pouring over the custard
- Replace 2 or 3 tablespoons of coconut milk with Bourbon ... Helloooo boozy Vegan French Toast Casserole!
- Blend a banana up in the custard mixture
This Vegan French Toast Casserole is:
- Totally egg and dairy free
- Crispy and custardy all at the same time
- Sweet and indulgent
- Warming from the cinnamon
- High in protein
- Really easy to make
- Ultra-convenient because you can get it all ready the night before if you need to
- A great way to use up stale bread
- Perfect for adorning with whatever toppings you desire
- Made for sharing with all your best people!
Breakfast perfection! I can't wait for you to try it.
If you tried this recipe, let me know how you liked it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!
Vegan French Toast CasseroleAuthor:
- 2 cups (480 mls) canned light coconut milk , see recipe notes if you only have full fat coconut milk
- ½ cup (100 grams) light or medium brown sugar or coconut sugar , plus more for sprinkling on top
- ¾ cup (160 g / 6 oz oz) silken tofu , or soft tofu (don't use firm or extra firm)
- 2 tablespoons cornstarch , cornflour in the UK
- 2½ teaspoons ground cinnamon
- 1 tablespoon vanilla extract
- ½ teaspoon fine salt
- ⅛ teaspoon ground turmeric , optional (only for colour)
- 2 tablespoons vegan butter , optional - omit to make the recipe oil-free
- 1lb (454 grams) crusty white bread , 2 or 3 day old bread is best. Cheap soft sliced grocery store white bread will not work in this recipe. It has to be sturdy, crusty bread, sourdough or baguette (use gluten-free bread if necessary)
- 1 handful chopped pecans or walnuts , for sprinkling on the top (optional)
- ½ cup (65 grams) powdered sugar
- 1 to 2 tablespoons plant milk or water
- Add the coconut milk, sugar, silken tofu, cornstarch, cinnamon, vanilla, salt and optional turmeric and vegan butter to a blender and blend until smooth. It might look a little speckly but that's fine. It won't be noticeable when it's baked.
- Cut the loaf of bread into 1 inch cubes and put them into an ovenproof dish that holds about 2 quarts, or measures about 8 x 12 inches or 9 x 13 inches. You can even squeeze it into a 10 x 10 inch one if you need to.
- Pour the blended "custard' over the bread cubes, making sure to cover each one as you pour. Leave to soak up the custard for at least 30 minutes, or cover with cling-wrap and put in the fridge overnight.
- Preheat the oven to 350 °F (175 °). Scatter the French Toast Casserole with a generous amount of brown sugar then some nuts for extra crunch and flavour too. Omit if you need it to be nut-free.
- Bake uncovered for 35 to 40 minutes or until the top layer of bread cubes are golden and toasty. Keep an eye on it in the last 10 minutes and if the top layer of bread cubes gets too golden, cover with a square of foil to protect them. It should be ok without foil though. I've never had to use it.
- Once you remove the casserole from the oven, make the frosting by putting the powdered sugar in small bowl then adding a tablespoon of milk. Stir and add up to a tablespoon more, until you have a thick pourable consistency. You shouldn't need any more than 2 tablespoons.
- Drizzle the frosting all over the casserole before you serve.
Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.