Try a blueberry sauce. Skip the maple syrup drizzle and serve with a warm homemade blueberry sauce spooned over each portion.
Use chickpea flour. For a nut-free and soy-free version, replace the silken tofu with ¼ cup chickpea flour whisked into the coconut milk mixture. It won’t be quite as custardy, but it creates a nice batter that bakes up well.
Tips to Keep It Fresh
Leftover vegan French toast casserole keeps well in the refrigerator for up to 4 days when stored in an airtight container. To reheat, place individual portions on a baking tray and warm them in a 325°F oven for about 10 minutes.
The oven method keeps the pecan crumble topping crisp, which you’ll lose if you microwave it (though microwaving certainly works in a time crunch). You can also freeze portions for up to 2 months. Wrap them tightly in plastic wrap and then foil before freezing, and thaw overnight in the refrigerator before reheating. The casserole is best served warm with a fresh drizzle of maple syrup and powdered sugar on top.
Vegan French Toast Casserole
A rich, custardy vegan French toast casserole made with silken tofu, coconut milk, and warm cinnamon, topped with a crunchy pecan crumble. Prep the night before for the easiest plant-based breakfast bake.
Yield: 8 servings
For the Casserole
- 1 loaf 12 oz French bread, cut into 1-inch cubes
- 12 oz silken tofu
- 1 cup 240 ml full fat coconut milk, canned
- ½ cup 120 ml non-dairy milk (almond milk, oat milk, soy milk, or cashew milk)
- ⅓ cup 80 ml maple syrup
- 2 tablespoons arrowroot starch
- 2 tablespoons ground flax seeds + 5 tablespoons warm water flax eggs
- 1 teaspoon vanilla extract
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon black salt optional
- Pinch of fine sea salt
- Baking spray or vegan butter for greasing
For the Crumble Topping
- ½ cup rolled oats
- ½ cup chopped pecans
- 3 tablespoons coconut sugar
- 2 tablespoons vegan butter melted
- ½ teaspoon ground cinnamon
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Cut the French bread into 1-inch cubes. Spread them on a baking sheet and let them sit out for several hours or overnight until slightly stale. You need about 8 cups of bread cubes.
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Prepare the flax eggs by mixing 2 tablespoons ground flax seeds with 5 tablespoons warm water in a small bowl. Stir and let sit for 5 minutes until thickened.
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In a blender, combine the silken tofu, canned coconut milk, non-dairy milk, maple syrup, arrowroot starch, flax eggs, vanilla extract, ground cinnamon, nutmeg, black salt (if using), and sea salt. Blend until completely smooth.
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Grease a 9×13 inch baking dish with baking spray or vegan butter. Arrange the bread cubes in an even layer in the dish.
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Pour the custard mixture evenly over the bread cubes. Press the cubes down gently with a spatula so they absorb the liquid.
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Cover the dish with foil. For overnight prep, refrigerate for 4 to 12 hours. For same-day prep, let it sit at room temperature for at least 30 minutes.
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In a small bowl, stir together the rolled oats, chopped pecans, coconut sugar, melted vegan butter, and cinnamon until crumbly.
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Preheat oven to 350°F (175°C).
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Remove the foil and scatter the pecan crumble topping evenly over the casserole.
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Bake uncovered for 40 to 45 minutes until the top is golden brown and the center is set.
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Let cool for 10 minutes before serving. Drizzle with maple syrup, dust with powdered sugar, and serve with fresh berries.
- For the best results, use stale or day-old bread. Fresh bread can become too soft.
- Full fat canned coconut milk gives the richest custard. Light coconut milk will work but the texture will be slightly less indulgent.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 325°F oven for best texture.
- Freeze individual portions wrapped tightly for up to 2 months.
This vegan French toast casserole is proof that a fully plant-based breakfast can be just as rich, warm, and satisfying as the traditional version. It feeds a crowd, it preps ahead beautifully, and it fills your kitchen with the kind of cinnamon-and-maple smell that makes everyone wander in asking when breakfast is ready. Give it a try and let us know how it turns out. We’d love to hear what variations you come up with.