Vegan French Toast Casserole
Author:Vegan French Toast Casserole! Crunchy, toasty top, buttery, rich, custardy and creamy insides, drizzles of icing and sprinkles of chopped nuts. Brunch goals met!
Ingredients
- 2 cups (480 mls) canned coconut milk , light or regular full fat
- ½ cup (100 grams) sugar , any type - I like brown for extra flavor (Plus a little for sprinkling)
- 1 x 12 oz (340 gram) pack silken or soft tofu , (different brands vary in weight slightly. As long as it's roughly the same that's fine).
- 2 tablespoons cornstarch , (cornflour in the UK)
- 2 teaspoons ground cinnamon
- 1 tablespoon vanilla extract
- ½ teaspoon fine sea salt
- ⅛ teaspoon ground turmeric , optional (for colour)
- 2 tablespoons dairy-free butter , optional but recommended - omit to make the recipe oil-free
- 1 large loaf about (14 - 16 oz or 396-454 grams) stale crusty white bread , see my tip in the post if you only have fresh bread)
- 1 handful chopped pecans or walnuts , for sprinkling (optional)
Icing
- ½ cup (65 grams) powdered sugar , icing sugar in the UK
- 2 to 3 tablespoons dairy-free milk or water
INSTRUCTIONS
- Add the coconut milk, sugar, silken/soft tofu (drained if packed in water), cornstarch, cinnamon, vanilla, salt, optional turmeric, and vegan butter to a blender. Blend until smooth.
- Cut the loaf of bread into 1 inch cubes and place in an ovenproof casserole dish that holds at least 2 quarts/2 litres. It should measures about 8 x 12 inches or 9 x 13 inches.
- Pour the "custard' all over the bread. Press down with a clean hand all over so the cubes suck up some custard then leave to soak for at least 30 minutes, or cover tightly and put in the fridge overnight.
- Preheat oven to 350 °F (175 °). Scatter the French Toast Casserole with a generous handful of sugar and some chopped pecans or walnuts. (Omit for nut-free).
- Bake uncovered for 35 to 40 minutes or until the top is golden and toasty. Remove the casserole from the oven and let it rest for 10 to 15 minutes before serving.
- While waiting, add the powdered sugar to a small bowl. Add a tablespoon of milk or water. Stir well then add another tablespoon. Add a tiny drop more at a time until you have a thick but pourable consistency (no more than 3 tablespoons should be needed), then drizzle the icing all over the casserole before serving.
NOTES
Store leftovers in the fridge for 3 to 4 days. Reheat in a microwave or oven. If you use an oven, cover with a lid or foil to stop it browning or drying out too much.
NUTRITION
Serving: 1of 8 servings | Calories: 316kcal | Carbohydrates: 50g | Protein: 7g | Fat: 9g | Saturated Fat: 4g | Sodium: 448mg | Potassium: 154mg | Fiber: 2g | Sugar: 24g | Vitamin A: 136IU | Vitamin C: 0.1mg | Calcium: 81mg | Iron: 2mg
