This Vegan French Toast Casserole recipe is absolutely amazing and so easy to make! Crusty bread baked in a delicious custard then topped with a delicious cashew coconut cream icing and warm maple syrup.
The Fall and Winter months are my favorite time of the year. And, my favorite meal this time of year is brunch and my favorite recipe is this Vegan French Toast Casserole.
This thing is absolutely delicious and perfect for the cooler holiday months. It’s rich, decadently sweet, and absolutely delicious. You can assemble it the night before in very little time and pop it in the oven the next morning. And, it’s ready in less than an hour!
Ready? Let’s cook!
What Bread Is Best For Vegan French Toast Casserole
The one thing that will make or break your casserole is the type of bread you use. DO NOT use ordinary sandwich bread. A hearty day-old loaf like french or sourdough is the absolute best.
My personal favorite is a rustic whole-grain loaf I found Whole Foods. And, if your bread is fresh, let it sit out for a day or two so it will dry out. If you want to speed up the process simply put the bread on a baking sheet and let it dry out at room temperature for a couple of hours.
How To Make Vegan French Toast Casserole Without Eggs
Silken tofu is the perfect egg replacement and it doesn’t leave that eggy aftertaste. It sets up perfectly and creates a rich creamy consistency. Mori-Nu is my favorite and in my opinion the best silken tofu.
- Make the custard: add the silken tofu, almond milk, arrowroot starch, maple syrup, vanilla, and pumpkin pie spice to a blender. Process everything until it’s all smooth.
- Pour the custard over the bread and make sure all of the bread gets covered. Use a wooden spoon or your hands to press the bread down until everything is soaked.
- Let It Sit: Now, cover the dish with saran wrap and place in the fridge overnight or let it sit for at least 4-6 hours. You can skip this step but I would not recommend it. It will still be delicious. But, in my opinion, the texture is very wet and doesn’t bake as well.
How To Cook Vegan French Toast Casserole
When you wake up and are ready to cook preheat your oven to 350˚F and make the crunchy walnut topping.
To make the crunchy topping simply mix the almond flour, maple syrup, cinnamon, and chopped walnuts in a small bowl. Stir everything until it’s well combined. Then, sprinkle evenly over the top of the vegan french toast casserole.
Place the casserole in the oven and bake for about 50 minutes.
Vegan Coconut Cream Icing
Now, at this point, you’d be totally fine to just wait. But, just “fine” is no fun. So, let’s take it over the top with some creamy Cashew Coconut Icing.
- Simply add all the ingredients to a blender and blend until it’s smooth and creamy. Then, cover and let it sit in the fridge until the vegan french toast casserole has finished baking.
- Once the casserole is done remove it from the oven, drizzle with the icing, and then top with warm maple syrup. You can also add your choice of fruit if you want. Go crazy!
This recipe proves beyond the shadow of a doubt that you don’t have to use crap or animal products to create amazing dishes. There’s also no vegan butter or other processed ingredients.
How To Serve Vegan French Toast Casserole
I love to have this with warm maple syrup and sliced bananas. Try serving with these delicious breakfast side…
You are going to love this Vegan French Toast Casserole. It’s…
- Easy to make
- Warm and comforting
- Crunchy & soft
- Perfectly sweetened
- Dairy Free & Eggless
- Perfect for the holidays
- & SO Delicious
More Vegan Breakfast Recipes
- Blueberry Banana Pancakes
- Cinnamon Apple Oatmeal Crumble
- Vegan Zucchini Bread
- Best Vegan Banana Banana Bread
This overnight Vegan French Toast Casserole recipe is absolutely amazing! Crusty bread covered in a delicious custard and baked to perfection. Topped with a drizzle of homemade cashew coconut cream icing and warm maple syrup. Brunch will never be the same.
French Toast Casserole
- 1 16-ounce day old whole-grain, sourdough, or 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. These are usually found in the bakery section of your local grocery store.
- 1 12-ounce box of firm or extra firm Mori-Nu silken tofu
- 1 1/2 cups unsweetened vanilla almond milk (regular is fine)
- 1 Tbsp arrowroot starch (powder) or cornstarch
- 1/2 cup maple syrup
- 2 tsp. vanilla
- 1 Tbsp pumpkin pie spice
- 1/8 tsp. salt
Crunchy Walnut Topping
- 1/2 cup almond flour or whole wheat flour (almond works best)
- 1/2 cup chopped walnut or pecans
- 1/4 cup maple syrup
- 1 tsp. ground cinnamon
Cashew Coconut Cream Icing
- Slice and then cut the bread into 1 inch cubes. Line a 9 x 13 baking dish with parchment paper and add the bread. You can also use a nonstick baking dish, silicone baking dish, or use a very small amount of cooking spray on regular baking dish if you have none of the above.
- Add the silken tofu, almond milk, arrowroot starch, maple syrup, vanilla, pumpkin pie spice, and salt to a blender. Blend until everything is completely smooth. Then, pour liquid over the bread.
- Use a wooden spoon or your hands to press the bread down into the liquid until the bread is covered (hands are best). Cover and place in the refrigerator overnight (8-12 hours). You can skip this step but I would not recommend it. It’s still delicious but the texture is very wet and doesn’t bake as well.
- Once you’re ready to bake remove the casserole from the fridge and preheat the oven to 350˚F. While the oven is heating make the crunchy topping if using.
- To make the crunchy topping: Combine the flour, maple syrup, cinnamon, and walnuts in a small bowl and mix until everything is combined. You may have to use your fingers because it will be somewhat “dry” and “clumpy.” Sprinkle evenly over the top of the casserole. It’s not meant to completely cover the entire dish. Just to add some crunch here and there.
- Bake uncovered for 50 minutes to 1 hour. You want it to brown on top and to cooked throughout.
- Cashew Coconut Cream Icing: While the casserole bakes go ahead and prepare the Cashew Coconut Cream Icing if using. Add all the ingredients to a blender and process until smooth and creamy. Place in the fridge until the casserole is finished. Remember to drain the cashews before adding them to the blender.
- Remove the casserole from the oven, drizzle with the the icing and serve immediately.
- Suggested toppings: Pure maple syrup, bananas, blueberries, or dried cranberries.
- Category: Breakfast
- Method: Baking
- Cuisine: Vegan
Keywords: vegan french toast casserole, french toast casserole, holiday, Christmas, vegan, plant-based, breakfast