Vegan French Toast Casserole

5 from 3 votes

A cinnamon-spiced custard and pieces of french bread get topped with a crumb topping to create this hearty, festive Vegan French Toast Casserole!

Prep Time20

Cook Time50

Additional Time15

Total Time1 25

Course: Breakfast

Cuisine: American

Diet: Vegan

Servings: Servings

Calories: 388kcal

Author: Faith VanderMolen

Ingredients

1 pound loaf day old french bread cut into 1 inch cubes*

CUSTARD

16 ounces silken tofu water drained off
1 cup non-dairy milk
2 tablespoons cornstarch
2 tablespoons ground flaxseed
½ cup coconut sugar
2 teaspoons cinnamon
¼ teaspoon salt

CRUMB TOPPING

½ cup pecans chopped
¼ cup all-purpose flour
⅓ cup coconut sugar
1 teaspoon ground cinnamon
3 tablespoons vegan butter

US Customary - Metric

Instructions

If baking the casserole immediately, preheat your oven to 350 °F and grease a 9x13 inch casserole dish.
Spread the cubed bread evenly in your greased baking dish and set it aside.
Make the custard by blending together all of the custard ingredient until smooth. Pour the custard over the cubed bread and stir everything together so that all of the bread gets well coated. Spread the bread out into an even layer again if needed.
At this point you can cover the casserole dish and refrigerate the bread until the next morning. Alternatively you can prepare the crumb topping and bake the french toast immediately.
In the morning, preheat the oven to 350 °F and prepare the crumb topping. Combine the pecans, flour and coconut sugar and cinnamon in a small bowl. Cut in the vegan butter with your fingers until a crumbly mixture forms. Sprinkle the topping all over the casserole.
Bake the casserole uncovered for 40-50 minutes or until golden brown and cooked through.
Serve warm with maple syrup and fresh fruit.

Notes

*If you only have fresh french bread, cut the bread up into cubes, spread it out on a baking sheet and bake it at 350F for about 10-15 minutes or until dry and stale.

Nutrition