Vegan French Toast Casserole Recipe
Custardy layers of bread soaked in cinnamon-spiced plant milk and maple syrup, baked until golden and crisp on top while remaining delightfully soft inside.
Ingredients
<ul class="ingredients-main-list"> <li class="ingredients-single-item">1 large loaf day-old crusty bread (about 450g sourdough, French bread, or challah)</li> <li class="ingredients-single-item">750ml plant milk (oat or soy milk works best)</li> <li class="ingredients-single-item">100g silken tofu</li> <li class="ingredients-single-item">60ml maple syrup, plus extra for serving</li> <li class="ingredients-single-item">2 tbsp ground flaxseed</li> <li class="ingredients-single-item">1 tbsp nutritional yeast (adds eggy flavor)</li> <li class="ingredients-single-item">2 tsp vanilla extract</li> <li class="ingredients-single-item">1 tbsp ground cinnamon</li> <li class="ingredients-single-item">1/2 tsp ground nutmeg</li> <li class="ingredients-single-item">1/4 tsp salt</li> <li class="ingredients-single-item">2 tbsp vegan butter, melted</li> <li class="ingredients-single-item">For the topping:</li> <li class="ingredients-single-item">50g brown sugar</li> <li class="ingredients-single-item">30g chopped pecans or walnuts (optional)</li> <li class="ingredients-single-item">Fresh berries and powdered sugar for serving (optional)</li> </ul>
Equipment
<ul class="equipment-main-list"> <li class="equipment-single-item">23cm x 33cm (9-inch x 13-inch) baking dish</li> <li class="equipment-single-item">Blender</li> </ul>
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Directions
<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Start by slicing your day-old bread into 2-3cm thick slices. Using slightly stale bread is important as it will absorb the custard without becoming too soggy. If your bread is fresh, you can slice it and leave it out uncovered for a few hours, or toast it lightly in a 150°C oven for about 10 minutes. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a blender, combine the plant milk, silken tofu, maple syrup, ground flaxseed, nutritional yeast, vanilla extract, cinnamon, nutmeg, and salt. Blend on high speed until completely smooth and slightly thickened, about 1-2 minutes. The flaxseed acts as a binder similar to eggs in traditional French toast, while the silken tofu creates that classic custard texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Brush your baking dish with a bit of the melted vegan butter, ensuring all surfaces are coated to prevent sticking. Arrange the bread slices in the dish, slightly overlapping them like fallen dominoes – this creates nice texture and ensures even soaking of the custard. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Slowly pour the custard mixture over the arranged bread, making sure to cover all pieces. Press down gently on the bread to help absorption. Drizzle the remaining melted vegan butter over the top. For best results, cover with cling film and refrigerate for at least 2 hours or overnight – this resting period allows the bread to fully absorb the custard, creating a more unified texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> When ready to bake, preheat your oven to 180°C. While the oven heats, take the casserole out of the refrigerator to come closer to room temperature. Mix the brown sugar and chopped nuts (if using) in a small bowl, then sprinkle evenly over the top of the casserole – this will create a delicious caramelized crust as it bakes. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Bake uncovered in the preheated oven for 45-50 minutes, until the casserole is puffed up, the top is golden brown and crisp, and the custard is set. You'll know it's done when a knife inserted in the center comes out without liquid custard (though it will still be moist). If the top is browning too quickly, loosely cover with aluminum foil for the last 10-15 minutes of baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Allow the casserole to cool for 10 minutes before serving – this resting period helps the custard set further and makes slicing easier. Serve warm, dusted with powdered sugar if desired, topped with fresh berries, and a generous drizzle of maple syrup. The contrast between the crisp caramelized top and custardy interior makes every bite delightful! </li> </ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I prepare this breakfast casserole the night before?
Yes, this recipe is perfect for preparing ahead of time. In fact, the recommended 2+ hour refrigeration period makes it ideal for overnight prep. Assemble everything the evening before, refrigerate covered overnight, and simply bake it in the morning for a stress-free breakfast.
Why does a plant-based French toast casserole need silken tofu?
Silken tofu replaces eggs in traditional French toast by providing that creamy, custardy texture and binding properties. It blends seamlessly into the plant milk mixture, creating a protein-rich custard base that mimics the eggy consistency of classic French toast when baked.
What's the best type of bread to use for maximum flavour and texture?
Day-old crusty artisanal breads like sourdough, French bread or challah work best as they hold their structure while absorbing the custard without becoming mushy. The firmer texture and slight staleness allow for perfect absorption without collapsing, creating distinct layers with crisp tops.
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