Baked Vegan French Toast Casserole

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Baked Vegan French Toast Casserole

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. This recipe will have your family running to the breakfast table.

Prep Time10

Cook Time40

Total Time50

Course: Breakfast, Brunch

Cuisine: American

Diet: Vegan

Servings: servings

Calories: 586kcal

Author: Nija Clark

Ingredients

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 pan
1 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.

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