This Vegan French Toast Casserole recipe is so easy to make and can be prepped the night before! Crusty bread baked in a delicious custard then topped with a delicious cashew coconut cream icing and warm maple syrup.
My wife says I like to romanticize things and she’s right. That’s especially true when it comes to food. I like cooking meals that fit the season or the moment. Call me old-fashioned, but I enjoy making memories and making things memorable.
So, when I first decided to try and create an eggless french toast casserole, you can say it was a labor of love. It took several attempts to get it just right. But, in the end, it was more than worth it. And, I have to say, this vegan breakfast casserole is a true masterpiece.
This vegan brunch recipe is perfect for Christmas morning with family, an impromptu gathering with friends, or a just winter weekend breakfast. It’s also incredibly easy to throw together and the ultimate make-ahead breakfast. So, you’ll spend less time in the kitchen and more time around the table.
This dish is so decadently sweet, rich, hearty, and delicious. And, it’s pure heaven when you top it with these wonderful Baked Cinnamon Apples. No one will ever believe it’s not only vegan but healthy as well. Who knew making memories could be so scrumptious?
What Bread Is Best For Vegan French Toast Casserole
The cornerstone for this entire casserole is the bread. DO NOT use ordinary sandwich bread. Bread that is too fresh or soft will get all mushy and not cook through very well.
A hearty day-old loaf like french or sourdough is best. But, my personal favorite is a rustic whole-grain loaf I found at Whole Foods. 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 drying process, cut up your bread, put it on a baking sheet, and place it in a 350˚F oven for 10-15 minutes.
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 it 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.
- Crunchy Topping: When you wake up and are ready to cook, preheat your oven to 350˚F and make the crunchy walnut topping. Prepare the crunchy topping by mixing together 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.
- Bake: Place the casserole in the oven and bake at 350˚F for 50-60 minutes.
This recipe is proof that you don’t have to use processed crap or animal products to create amazing dishes.
How Long Will It Last?
Vegan French Toast Casserole will last for 2-3 days in the fridge. Cover leftovers tightly and store them in the refrigerator.
Can I Freeze It?
Yes, absolutely! Bake the French toast casserole according to recipe instructions and allow it to completely cool. Tightly cover the casserole with foil and plastic wrap and place in the freezer for up to 1 month.
How Do I Reheat It?
Cover the casserole with foil bake it in the oven at 350º F for 10-12 minutes until it’s warm throughout, then uncover it and let the top crisp up a bit.
💭 Top Tips
- Use hearty, crusty bread that has been set out to dry. Do NOT USE fresh or regular bread.
- Let the casserole sit overnight in the fridge for best results.
- Silken tofu works best for this recipe. It’s much softer than regular tofu and has a very egg-like consistency.
How To Serve Vegan French Toast Casserole
First, be sure and make the cashew coconut cream icing that’s listed on the recipe card at the bottom. It’s amazing! Then, add some warm maple syrup and sliced bananas. Finally, serve it up with one, or some, of these delicious breakfast sides…
- Spicy Vegan Breakfast Sausage
- Smoky Maple Tempeh Bacon
- Tofu Breakfast Scramble
- The Best Vegan Tofu Bacon
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 ½ cups unsweetened vanilla almond milk (regular is fine)
- 1 Tbsp arrowroot starch (powder) or cornstarch
- ½ cup maple syrup
- 2 tsp. vanilla
- 1 Tbsp pumpkin pie spice
- ⅛ tsp. salt
Crunchy Walnut Topping
- ½ cup almond flour or whole wheat flour (almond works best)
- ½ cup chopped walnut or pecans
- ¼ 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 a 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 the 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 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 icing and serve immediately.
- Suggested toppings: Pure maple syrup, bananas, blueberries, or dried cranberries.
Use hearty, crusty bread that has been set out to dry. Do NOT USE fresh or regular bread.
Let the casserole sit overnight in the fridge for best results.
Silken tofu works best for this recipe. It’s much softer than regular tofu and has a very egg-like consistency.
Keywords: vegan french toast casserole, french toast casserole, holiday, Christmas, vegan, plant-based, breakfast