Baked Vegan French Toast Casserole is great for breakfast, brunch and Mother’s Day! This casserole is prepared the night before to save you time and is topped with a delicious pecan crumble. Great for feeding a crowd; just like our sheetpan pancakes, this recipe will have your family running to the breakfast table.
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A lighter, healthier, egg-free alternative to the classic. Perfect for breakfast or brunch and goes great with a side of tofu scramble.
Looking for more vegan breakfast inspiration? Try our easy to make vegan quesadilla, vegan quiche and vegan English breakfast.
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Why You Love
- Easy. A one pan dish with simple ingredients that come together quickly.
- Feeds A Crowd. Perfect for a delicious vegan breakfast or brunch but also as a lovely Mother’s Day breakfast.
- Egg-free. This recipe makes an eggless custard from a few simple ingredients!
- Can prepare in advance. This overnight vegan french toast casserole is the perfect make ahead breakfast casserole for brunch or just a lazy weekend morning.
- Looking to make this delicious vegan french toast casserole even better; drizzle with this easy to make 1 ingredient vegan Dulce de leche sauce.
Key Ingredients
- Vegan Brioche Bread - cut into thick slices. A thicker, heartier bread will be best since it will soak up all of the custard and not get soggy.
- Just Egg - adds moisture and richness. Where to buy JUST Egg.
- Vegan Heavy Cream - for a creamy custard for your casserole. We love Country Crock Plant Cream (Heavy Whipping Cream) Alternative.
See recipe card below for a full list of ingredients and measurements.
Instructions
Step 1: Butter a 13 x 9 x 2 inch baking pan with butter.
Step 2: Cut the bread into ¾ - 1 inch cubes and evenly distribute in the pan
Step 3: In a small bowl add oatmeal, pecans, spices, sugar and raisin if using. Cut in the butter with your hands or on fork. Until the mixture is crumbly. Set aside.
Step 4: Make your eggy plant-based custard base. In a large bowl by mixing together :Just Egg, vegan Heavy Cream, Maple syrup, nutmeg and vanilla extract. Set aside.
Step 5: Pour vegan custard mixture evenly over the bread in buttered casserole dish.
Step 6: Let sit for 2 hours and then gently mix. Make sure all the pieces are saturated with the custard.
Step 7: Sprinkle streusel topping mixture over bread, cover the baking dish and let sit overnight in fridge and bake in the morning.
Step 8: Preheat oven to 350 degrees.
Step 9: Bake uncovered for 35 - 40 minutes until done.
Step 10: Top with melted vegan butter and drizzle with warm maple syrup.
If You Don’t Have Vegan Brioche Bread
For substitutions, you want to use a firmer slightly dry type of bread, so it absorbs the liquid really well without crumbling. You can use vegan brioche, which is what we used. A loaf of french bread works great; you can also use challah or any other good french-toasty bread. You don’t want to use white bread its to moist and will cause your dish to be soggy.
Toppings Suggestions
- Vegan Whipped Cream
- Fruit - strawberries, blueberry, slice peaches or plums.
- Nuts - pecans, sliced almonds
- Sweeteners - maple syrup, powdered sugar, chocolate syrup or caramel sauce.
Storage, Freezing & Preparing In Advance
- To Store. this recipe is best the day of baking. Store any leftovers in a dish with a lid or in airtight container. Will last up to 3 days in the fridge.
- Freeze Baked Casserole. After baking the French toast, let it cool, and then transfer it to freezer-safe, airtight container. Wrap tightly in aluminum foil or plastic wrap. Freeze for up to a month. When you are ready to eat it, thaw overnight in fridge. Reheat in the oven at 325°F or the microwave until warm.
Recipe FAQ
Slices of vegan brioche, vegan butter, egg replacer, nondairy milk and creamer, maple syrup, salt, cinnamon and nutmeg.
Yes, you can prepare the custard mixture a day before and then mix with bread the night before. Keep the custard covered in the refrigerator. Leftover Baked French toast stores well. Simply reheat in the microwave or oven.
Yes! After baking the French toast, let it cool, and then transfer it to freezer-safe, airtight container. Freeze for up to a month. When you are ready to eat it, reheat in the oven or the microwave until warm.
Love this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below & if you REALLY like it, consider a comment down below. Thanks!
📖 Recipe
Baked Vegan French Toast Casserole
If you love this recipe as much as we do, let us know with a 5-star rating!
Print Recipe Leave A Review Pin RecipeIngredients
- 1 loaf Vegan Brioche Bread - amount 12 thick slices - thicker, heartier bread will be best since it will soak up all of the custard. We like a Trader Joe’s vegan brioche.
- 2 tablespoons Vegan Butter - for greasing pan
Eggy Custard Mixture
- 5 tablespoons Just Egg - add moisture and richness
- 1 ½ cup Vegan Heavy Cream - this helps the french toast have a nicer custard.
- ¾ cup Non-dairy milk - if you prefer a different type of non-dairy milk you can swap, just choose a thicker milk like oat or soy.
- ¼ cup Maple Syrup - for sweetness
- ¼ teaspoon Nutmeg
- 2 teaspoons Vanilla extract
Cinnamon Streusel Topping
- ¼ cup Brown Sugar
- ¼ cup Flour
- ¼ cup Pecans - chopped
- ¼ cup Old Fashion Rolled Oats
- ½ teaspoon Cinnamon
- ¼ teaspoon Salt
- ½ teaspoon Nutmeg
- ¼ cup Plant-based Butter substitute
- ¼ cup Golden raisins optional
- Maple syrup for serving
Instructions
- Butter a 13 x 9 x 2 inch baking pan with butter.2 tablespoons Vegan Butter
- Cut the bread into ¾ - 1 inch cubes and evenly distribute in the pan1 loaf Vegan Brioche Bread
- In a small bowl add flour, oatmeal, pecans, spices, sugar and raisin if using. Cut in the butter with your hands or on fork. Until the mixture is crumbly. Set aside.¼ cup Brown Sugar, ¼ cup Flour, ¼ cup Pecans, ¼ cup Old Fashion Rolled Oats, ½ teaspoon Cinnamon, ¼ teaspoon Salt, ½ teaspoon Nutmeg, ¼ cup Golden raisins, ¼ cup Plant-based Butter substitute
- Make your eggy plant-based custard base in a large bowl by mixing together - Just Egg, vegan Heavy Cream, Maple syrup, nutmeg and vanilla extract. Set aside.5 tablespoons Just Egg, 1 ½ cup Vegan Heavy Cream, ¼ cup Maple Syrup, ¼ teaspoon Nutmeg, 2 teaspoons Vanilla extract, ¾ cup Non-dairy milk
- Pour vegan custard mixture evenly over the bread in buttered casserole dish.
- Let sit for 2 hours and then gently mix. Make sure all the pieces are saturated with the custard.
- Sprinkle streusel topping mixture over bread, cover the baking dish and let sit overnight in fridge and bake in the morning.
- Preheat oven to 350 degrees.
- Bake uncovered for 35 - 40 minutes until done.
- Top with melted vegan butter and drizzle with warm maple syrup.Maple syrup
Notes
- To Store. Hummus can be made up to two days in advance; just cover and refrigerate in a container with airtight lid. Hummus with toppings will last up to 3 days in the fridge.
- Prepare In Advance. To make the loaded hummus ahead of time, keep the toppings and hummus separate until you’re ready to serve. Add the fresh toppings the day you’re planning to serve.
- To Freeze. After baking the French toast, let it cool, and then transfer it to freezer-safe, airtight container. Freeze for up to a month. When you are ready to eat it, reheat in the oven or the microwave until warm.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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