Description

This Vegan French Toast Casserole is a delicious and comforting breakfast dish perfect for feeding a crowd. Made without eggs or dairy, it uses dairy-free milk, ground flax or cornstarch as a binder, and a cinnamon-vanilla custard soaked into stale bread cubes or slices. Topped with a buttery vegan crumble, it bakes into a golden, custardy casserole with crispy edges. Serve warm with maple syrup and fresh fruit for a cozy vegan brunch treat.

Ingredients

Scale

For the French Toast Casserole

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)

For the 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 it into 1 inch (2 cm) thick slices, depending on your preference for how the casserole will soak and bake.
Make the soaking liquid: In a large bowl, whisk together the dairy-free milk, brown sugar, cornstarch or ground flax, ground cinnamon, vanilla extract, and black salt until well combined. Let the mixture sit for 5 minutes to thicken, whisking again if the starch or seeds settle.
Assemble the casserole base: Grease an 11 x 6 inch (28 x 15 cm) casserole dish. Place the bread cubes or slices evenly in the dish. Pour the custard-like soaking liquid over the bread, pressing the slices gently if needed to ensure the liquid reaches all pieces.
Soak the bread: Allow the bread to soak the custard for at least 30 minutes at room temperature or cover and refrigerate overnight to let the flavors meld and the bread absorb the mixture fully.
Prepare the crumble topping: Combine chopped pecans, vegan butter, light brown sugar, flour, and cinnamon in a bowl. Rub the mixture with your fingertips or a spoon until it forms a crumbly texture with no dry pockets of butter or flour.
Preheat the oven: When ready to bake, preheat the oven to 350°F (180°C).
Add the crumble topping: Evenly sprinkle the crumble mixture over the soaked bread in the casserole dish.
Bake the casserole: Place the casserole in the oven and bake for 30-40 minutes until the top is golden brown and the custard has set without any liquid pooling at the bottom.
Serve: Dust with powdered sugar and serve warm with maple syrup, vegan ice cream, cream alternatives, or fresh fruit for a delightful breakfast or brunch.
Store and reheat leftovers: Cover leftovers and refrigerate for up to 3 days. To reheat, sprinkle a few tablespoons of dairy-free milk over the casserole to restore moisture and warm in the oven at 210°F (100°C) until heated through.

Notes

Use stale or day-old bread for best texture, as it soaks up the custard without becoming too soggy.
You can substitute flax or chia seeds for cornstarch as a vegan binder; ground flax or chia also adds extra nutrition.
The black salt (kala namak) adds a subtle eggy flavor to the dish, enhancing the vegan custard taste.
The topping can be customized with different nuts or seeds according to preference or dietary needs.
For a gluten-free version, substitute all-purpose flour with gluten-free flour and use gluten-free bread.
Letting the bread soak overnight in the refrigerator intensifies flavors and ensures a creamy texture after baking.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Keywords: vegan french toast casserole, vegan breakfast casserole, dairy-free french toast, plant-based brunch, vegan weekend breakfast