Name: Vegan French Toast Casserole (2 Ways) Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
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

Introduction

This Vegan French Toast Casserole is a delicious and comforting breakfast dish perfect for feeding a crowd. Made with dairy-free ingredients and options for gluten-free flour, it offers a warm, cinnamon-spiced treat that’s easy to prepare ahead of time. You can enjoy it fresh from the oven with your favorite toppings.

A white rectangular dish filled with a layered dessert featuring golden-brown toasted bread cubes lightly dusted with powdered sugar on top, with creamy white dollops of whipped cream scattered across. Mixed among the bread cubes are small crumbly clusters of light brown nuts or streusel. Fresh, bright red strawberries, some whole and some halved, along with deep blue blueberries are placed on top, adding pops of color. A silver serving spatula rests on the edge of the dish, which sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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 (or 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

Step 1: Chop the bread into 1 inch (2 cm) cubes or slice into 1 inch (2 cm) thick slices.

Step 2: In a large bowl, whisk together the dairy-free milk, brown sugar, cornstarch (or ground flax/chia), ground cinnamon, vanilla extract, and black salt. Let the mixture sit for 5 minutes to thicken, whisking again if the starch or seeds settle.

Step 3: Grease a casserole dish approximately 11 x 6 inches (28 x 15 cm). Place the bread cubes or slices in the dish.

Step 4: Pour the custard mixture evenly over the bread, making sure each piece is well coated. If using slices, press or lift them so the liquid soaks all areas.

Step 5: Let the bread soak the custard for at least 30 minutes, or cover and refrigerate overnight for best results.

Step 6: Preheat your oven to 350°F (180°C).

Step 7: Prepare the crumble topping by combining the flour, chopped pecans (or substitute), vegan butter, light brown sugar, and ground cinnamon in a bowl. Rub with your fingertips or a spoon until the mixture is evenly combined with no large lumps of butter.

Step 8: Sprinkle the crumble evenly over the soaked bread in the casserole dish.

Step 9: Bake for 30–40 minutes until the top is golden brown and no liquid remains at the bottom.

Step 10: Serve warm, dusted with powdered sugar, and enjoy with maple syrup, vegan ice cream, non-dairy cream, or fresh fruit.

Tips & Variations

For a nut-free version, use seeds or additional flour in place of chopped nuts.

Using stale bread helps the casserole absorb the custard better without becoming too soggy.

Letting the casserole soak overnight in the fridge intensifies the flavors and makes morning prep faster.

Add a handful of fresh or dried fruit, like blueberries or raisins, to the casserole before baking for extra texture and sweetness.

FAQs

Can I use fresh bread instead of stale bread?

Yes, but stale bread is preferred as it soaks up the custard better without becoming too mushy. If using fresh bread, you may want to lightly toast it first or reduce the soaking time.

What can I substitute for black salt?

If you don’t have black salt (kala namak), use ½ teaspoon of regular good-quality salt. Black salt adds a subtle savory, egg-like flavor but isn’t essential.