What kind of bread is best for making vegan french toast casserole?

Let me start by saying what "NOT" to use. Do not use any type of soft sandwich bread. The casserole will be all soggy and wet. The best bread for this vegan french toast bake is a day old loaf of rustic whole grain bread, french bread, or sourdough bread.

How do I make french toast casserole without eggs?

It's actually very simple. The ground flaxseed, arrowroot powder, and baking powder replace the need for eggs and create that thick custard that's poured over the bread. Another good option for replacing eggs in french toast is chickpea flour or silken tofu .

Can I make this ahead of time?

YES! Once you prepare it you can let it sit in the fridge overnight and pop it in the oven the next morning.

Mixed Berry Vegan French Toast Casserole

Name: Mixed Berry Vegan French Toast Casserole
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 10
Cuisine: Vegan
Ingredients: 1 16-ounce day-old whole-grain, sourdough, or a french loaf of bread sliced and cut into 1-inch squares. DO NOT use regular loaf bread. It needs to be a hearty, crusty loaf.; 1 1/2 cups unsweetened almond or non-dairy milk of choice; 1/2 cup maple syrup; 1 tsp. vanilla; 2 Tbsp ground flaxseed; 2 Tbsp arrowroot powder (you can also use cornstarch or tapioca flour); 2 tsp. cinnamon; 1 Tbsp baking powder; 1 12-ounce bag of frozen mixed berries (strawberries, blueberries, and raspberries)

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5 from 11 reviews

This Mixed Berry Vegan French Toast Casserole is the ultimate brunch recipe. All the amazing flavor of regular french toast in a delicious breakfast casserole.

Author: Shane Martin
Prep Time: 10 mins.
Cook Time: 50 mins.
Total Time: 1 hour
Yield: 10 1x
Category: Vegan Breakfast Recipes
Method: Bake
Cuisine: Vegan
Diet: Vegan

Ingredients

Scale

1 16-ounce day-old whole-grain, sourdough, or a french loaf of bread sliced and cut into 1-inch squares. DO NOT use regular loaf bread. It needs to be a hearty, crusty loaf.
1 1/2 cups unsweetened almond or non-dairy milk of choice
1/2 cup maple syrup
1 tsp. vanilla
2 Tbsp ground flaxseed
2 Tbsp arrowroot powder (you can also use cornstarch or tapioca flour)
2 tsp. cinnamon
1 Tbsp baking powder
1 12-ounce bag of frozen mixed berries (strawberries, blueberries, and raspberries)

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Instructions

Line a 9 x 13 baking dish with parchment paper and place the cubed bread into the baking dish. (You may also use a nonstick baking dish or silicone baking dish as well)
To a large bowl add the milk, maple syrup, vanilla, ground flaxseed, arrowroot powder, cinnamon, and baking powder. Whisk until everything is well combined then set it aside and let it rest for 10 minutes. DON’T SKIP THIS STEP!
Pour the custard mixture over the bread. Gently toss the bread with a wooden spoon or your hands until all the pieces are covered. Cover the dish with plastic wrap, place it in the fridge, and let it sit for 30 minutes. Preheat the oven to 375˚F while the bread is soaking.
Take the bread out of the fridge and discard the plastic wrap. Cover the baking dish with aluminum foil, place in the oven, and bake covered for 30 minutes. Then remove the cover, add the berries, and bake for 20 more minutes.
Serve with vegan whipped cream, warm maple syrup, chopped nuts, and fresh fruit.

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Notes

Day-old stale bread is a MUST for this recipe. If you only have fresh bread simply cut it up, lay the pieces on a baking sheet, and let the bread sit uncovered for a day or so. You want crusty bread similar to croutons but not quite as hard.

Cover leftovers with plastic wrap and store them in the fridge for up to 2-3 days. Reheat for a couple of minutes in the microwave when you’re ready to enjoy.

If you want a thicker consistency for the custard use 2 cups of full-fat coconut milk in place of regular non-dairy milk.

Nutrition

Serving Size:
Calories: 207
Sugar: 13.5 g
Sodium: 265.1 mg
Fat: 3.2 g
Carbohydrates: 38.4 g
Fiber: 4.7 g
Protein: 7.2 g
Cholesterol: 0 mg