Vegan French Toast Casserole
This vegan French toast casserole is soft and custardy inside, lightly crisp on top, and full of warm cinnamon flavor. Completely egg-free and dairy-free, it’s an easy make-ahead breakfast or brunch recipe perfect for weekends, holidays, or meal prep.
Equipment
- baking dish
- large mixing bowl
- Whisk
- Oven
Ingredients
- 10 cups sturdy vegan bread, cubed or sliced
- 2.5 cups dairy-free milk
- 0.5 cup brown sugar or granulated sugar
- 3 tbsp cornstarch or ground flax/chia seeds
- 2 tsp ground cinnamon
- 2 tsp vanilla extract
- 0.5 tsp salt or black salt (optional)
- 0.5 cup all-purpose flour (optional crumble)
- 0.33 cup chopped pecans or walnuts (optional crumble)
- 0.25 cup vegan butter or coconut oil (optional crumble)
- 0.25 cup brown sugar (optional crumble)
Instructions
- Cut the bread into 1-inch cubes for a rustic casserole, or slice evenly for a more structured presentation.
- In a large bowl, whisk together dairy-free milk, sugar, cornstarch (or flax/chia), cinnamon, vanilla, and salt. Let rest for 5 minutes, then whisk again.
- Lightly grease a baking dish. Arrange the bread evenly inside and pour the custard mixture over the top. Press gently to help absorption.
- Let the casserole soak for 30 minutes, or cover and refrigerate overnight for deeper flavor.
- If using the crumble, combine flour, nuts, vegan butter, sugar, and cinnamon. Rub together until crumbly and sprinkle evenly over the casserole.
- Preheat oven to 350°F (180°C). Bake uncovered for 30–40 minutes until golden and set. Cool slightly before serving.
Notes
Day-old or slightly stale bread gives the best texture. Soy milk creates the richest custard, but any dairy-free milk works well. For deeper flavor, let the casserole soak overnight before baking.