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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Preheat the oven: Heat your oven to 350°F (180°C) in preparation for baking.
- 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.
- 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.
- 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
