Vegan French Toast Casserole (2 Ways) Recipe

Introduction

This Vegan French Toast Casserole is a comforting and easy breakfast dish that works beautifully for weekends or special occasions. Made with simple pantry ingredients and a rich cinnamon-vanilla custard, it offers a delicious plant-based twist on classic French toast.

Ingredients

• 450g (1 lb) stale loaf of bread
• 2 cups (500g) dairy-free milk
• 1/4 cup (50g) packed brown sugar (coconut sugar or granulated sugar)
• 3 tablespoons (25g) cornstarch / corn flour (or 3 tablespoons (35g) ground flax / chia seeds)
• 1 tablespoon ground cinnamon
• 1 tablespoon vanilla extract
• 1 teaspoon black salt (kala namak) (or ½ teaspoon any good quality salt)
• 1/4 cup (30g) all-purpose plain flour (or gluten free flour)
• 1/4 cup (25g) chopped pecans (chopped walnuts, seeds or 3 tablespoons (23g) more flour)
• 2 tablespoons (30g) vegan butter (spreadable vegan butter or coconut oil)
• 2 tablespoons (20g) packed light brown sugar (coconut sugar or granulated sugar)
• 1/2 teaspoon ground cinnamon

Instructions

1. Step 1: Chop the stale bread into 1 inch (2 cm) cubes or slice into 1 inch (2 cm) slices.
2. Step 2: In a large bowl, whisk together the dairy-free milk, brown sugar, cornstarch (or ground flax), ground cinnamon, vanilla extract, and black salt until combined. Let the mixture sit for 5 minutes to thicken, whisking again if needed.
3. Step 3: Grease an 11 x 6 inch (28 x 15 cm) casserole dish. Place the bread cubes or slices inside.
4. Step 4: Pour the custard mixture evenly over the bread, ensuring each piece is coated. Press the sliced bread down gently if using slices to soak well.
5. Step 5: Allow the bread to soak for at least 30 minutes at room temperature or cover and refrigerate overnight.
6. Step 6: Preheat the oven to 350°F (180°C).
7. Step 7: In a bowl, combine the all-purpose flour, chopped pecans (or nuts/seeds), vegan butter, light brown sugar, and ground cinnamon. Rub together with your fingertips or a spoon until crumbly.
8. Step 8: Sprinkle the crumble topping evenly over the soaked bread in the casserole dish.
9. Step 9: Bake for 30-40 minutes until the top is golden brown and there is no liquid left at the bottom.
10. Step 10: Dust with powdered sugar if desired and serve warm with maple syrup, vegan ice cream, cream, or fresh fruit.

Tips & Variations

• Use day-old or slightly stale bread for best absorption and texture.
• For a nuttier crunch, swap pecans with chopped walnuts or pumpkin seeds.
• If you prefer flax or chia seeds instead of cornstarch, make sure they are ground for better thickening.
• Allowing the casserole to soak overnight in the fridge enhances flavor and texture.

Storage

Store leftovers covered in the refrigerator for up to 3 days. To reheat, sprinkle a few tablespoons of dairy-free milk over the casserole to restore moisture and warm it in the oven at 210°F (100°C) until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use gluten-free bread and flour?

Yes, gluten-free bread and gluten-free flour work well in this recipe. Just ensure your bread is slightly stale for the best texture.

What can I use instead of black salt?

If you don’t have black salt (kala namak), use ½ teaspoon of a good quality regular salt. Black salt adds a subtle eggy flavor, but the dish will still be tasty without it.

Vegan French Toast Casserole (2 Ways) Recipe

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★★★★★

5 from 83 reviews

• Author: Simon
• Total Time: 55 minutes (plus optional overnight soaking)
• Yield: Serves 6
• Diet: Vegan

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Description

This Vegan French Toast Casserole offers two delicious ways to enjoy a classic breakfast favorite without any dairy or eggs. Made with stale bread soaked in a dairy-free custard mixture and topped with a crunchy cinnamon crumble, this dish is perfect for a comforting brunch or a make-ahead breakfast. The recipe incorporates warm spices like cinnamon and uses black salt for an eggy flavor, while the crumble topping adds a delightful texture contrast. It can be prepared cubed or sliced and benefits from resting to let the flavors meld before baking to a golden perfection.

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Ingredients

Scale 1x2x3x

French Toast Base

• 450g (1 lb) stale loaf of bread
• 2 cups (500g) dairy-free milk
• 1/4 cup (50g) packed brown sugar (coconut sugar or granulated sugar)
• 3 tablespoons (25g) cornstarch / corn flour (or 3 tablespoons (35g) ground flax / chia seeds)
• 1 tablespoon ground cinnamon
• 1 tablespoon vanilla extract
• 1 teaspoon black salt (kala namak) (or ½ teaspoon any good quality salt)
• 1/4 cup (30g) all-purpose plain flour (or gluten free flour)

Crumble Topping

• 1/4 cup (25g) chopped pecans (chopped walnuts, seeds or 3 tablespoons (23g) more flour)
• 2 tablespoons (30g) vegan butter (spreadable vegan butter or coconut oil)
• 2 tablespoons (20g) packed light brown sugar (coconut sugar or granulated sugar)
• 1/2 teaspoon ground cinnamon

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Instructions

1. Prepare the bread: Chop the stale loaf of bread into 1 inch (2 cm) cubes or slice into 1 inch (2 cm) slices, depending on your preferred casserole style.
2. Make the soaking liquid: In a large bowl, whisk together the dairy-free milk, brown sugar, cornstarch (or ground flax/chia seeds), cinnamon, vanilla extract, and black salt until smooth. Let the mixture sit for 5 minutes to thicken, whisking again if the cornstarch or seeds settle.
3. Grease the casserole dish: Lightly grease an 11 x 6 inch (28 x 15 cm) casserole dish with vegan butter or oil to prevent sticking.
4. Assemble the casserole: Spread the bread cubes or slices evenly in the casserole dish. Pour the custard mixture over the bread, ensuring each piece is well coated. If sliced, press or lift slices to allow the liquid to soak thoroughly in between.
5. Soak the bread: Allow the bread to soak the custard for at least 30 minutes at room temperature, or cover and refrigerate overnight to maximize flavor absorption.
6. Prepare the crumble topping: Combine the chopped pecans (or walnuts/seeds), vegan butter, light brown sugar, cinnamon, and flour in a bowl. Use your fingertips or a spoon to rub the ingredients together until crumbly and well mixed.
7. Preheat the oven: Heat your oven to 350°F (180°C) in preparation for baking.
8. Add the crumble and bake: Sprinkle the crumble topping evenly over the soaked bread in the casserole dish. Bake for 30-40 minutes until the topping is golden brown and the custard is set with no liquid remaining.
9. Serve: Dust with powdered sugar if desired and serve warm with maple syrup, vegan ice cream, vegan cream, or fresh fruit for a delightful breakfast or brunch.
10. Store leftovers: Cover and refrigerate any leftovers in the casserole dish for up to 3 days. To reheat, sprinkle lightly with a few tablespoons of dairy-free milk and warm in a low oven at 210°F (100°C) until heated through.

Notes

• Using stale bread helps absorb the custard better without becoming mushy.
• The crumble topping can be customized with different nuts or seeds based on preference or dietary needs.
• Black salt (kala namak) gives a subtle egg flavor, enhancing the vegan custard experience.
• You can prepare the casserole the night before and bake it fresh in the morning for convenience.
• To keep it gluten free, substitute regular flour with gluten free flour.
• For a nuttier custard, replace cornstarch with ground flax or chia seeds.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: Vegan, American

Keywords: Vegan French Toast Casserole, vegan breakfast casserole, plant-based brunch, dairy-free french toast, vegan casserole recipe