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    Home » Recipes » Breakfast and Brunch

    Vegan French Toast Casserole

    Published: Aug 19, 2015 · Modified: Nov 9, 2022 by Jenn Sebestyen

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    Overhead view of a serving of french toast casserole.
    Overhead view of a serving of french toast casserole.
    Overhead view of a serving of french toast casserole.

    This Vegan French Toast Casserole is a sweet, decadent breakfast that’s perfect for weekends and holiday brunch, yet easy enough for to be enjoyed anytime. It’s kid-friendly, can be made gluten-free, and can be prepped the night before to save time!

    Overhead view of a plate of sweet breakfast bake.

    Cubes of French bread are tossed with diced peaches and a sweet vegan custard with flavors of cinnamon and vanilla. It’s similar to my Vegan Bread Pudding, but not quite as sweet or spongey.

    An optional crunchy almond streusel is sprinkled over the top.

    It’s all baked together until the top and edges are golden and crispy and the middle is soft and creamy.

    It’s easier and tastier than traditional French toast and your whole family will love it!

    Table of Contents hide
    1 Ingredients you need
    2 How to make the recipe
    3 Storage and freezing
    4 Pro tips and tricks
    5 FAQs
    6 More vegan brunch recipes
    7 Vegan French Toast Casserole

    Ingredients you need

    Recipe ingredients arrayed in individual bowls.

    Ingredient notes and substitutions

    Bread ~ I used a day old baguette for this dish so the edges would stay crispy and the middle wouldn’t be too soft.

    You can use an Italian or a French baguette, sourdough loaf, vegan brioche, etc.

    Do not use regular sandwich bread. It will not hold up in the custard mixture and will get soggy and mushy.

    If your bread is fresh, let it sit out on the counter overnight before making the recipe. Alternately, you can bake the bread cubes on a baking sheet in a 350°F oven for about 15 minutes to dry them out. Let them cool completely before adding to the recipe.

    Gluten-free bread works great, so go for that if you need or want.

    Tofu ~ Silken tofu is the base of the egg-free custard mixture. If your tofu is packaged in water, simply drain out all the water before adding the tofu to the recipe. Do not press silken tofu!

    Milk ~ Whatever non-dairy milk you have in your fridge will work. I typically opt for unsweetened, plain varieties of almond milk or oat milk. Sweetened or unsweetened vanilla non-dairy milk would also be delicious!

    Cornstarch ~ Cornstarch is going to help the custard mixture thicken up so the casserole isn’t too mushy. Arrowroot powder may be used instead.

    Flavorings ~ A little cinnamon, vanilla, and a pinch of salt is all you need to flavor this vegan french toast casserole.

    Sugar ~ Organic cane sugar sweetens it up. You don’t need too much – I use just ¼ cup. Drizzle some pure maple syrup over the top when serving if you like more sweetness.

    Peaches ~ Diced peaches mixed in with the cubed bread is optional, but so tasty! Use peeled fresh peaches when they’re in season. Frozen peaches can also be used any time of year. Let frozen peaches sit out on the counter for a few minutes to make them easier to chop.

    How to make the recipe

    Please scroll down to the recipe card for exact ingredient measurements and instructions.

    Custard ingredients in a blender.
    Puréed custard mixture in a blender.

    Place the silken tofu, milk, sugar, cornstarch, vanilla, cinnamon, and salt in a blender and purée until smooth. Set aside.

    Cubed bread in a large mixing bowl.
    Diced peaches in a bowl on top of cubed bread.
    Cubed bread and diced peaches mixed in a large bowl.
    Custard mixed with cubed bread and diced peaches.

    Cube the bread and place it in a large mixing bowl. Add the diced peaches and toss well to combine.

    Pour the blended custard mixture over the top and mix well.

    Set aside for 15 minutes to let the bread soak up all the sweet custard.

    Unbaked casserole in a baking dish.
    Unbaked casserole with an almond streusel topping.
    Baked vegan french toast casserole right out of the oven.

    Pour the bread mixture into a baking dish.

    Sprinkle the almond streusel topping evenly over the top, if using.

    Bake for 40 to 50 minutes until cooked through.

    Let the vegan french toast casserole rest for 10 to 15 minutes to let it firm up before serving.

    Baked casserole garnished with halved fresh strawberries and a sprinkle of powdered sugar.

    Garnish with fresh berries and a sprinkling of powder sugar, if desired.

    Serve with pure maple syrup on the side for drizzling over the top. If you want to get really decadent, serve with dairy-free whipped cream.

    Storage and freezing

    Serving of casserole being lifted from a baking dish on a spatula.

    Make ahead: Assemble the vegan french toast casserole, except the almond streusel topping, the night before and store covered in the fridge. The next morning, make the topping, sprinkle it over the top, and bake as instructed.

    Fridge: Store leftovers in an air-tight container, or cover the baking dish tightly in aluminum foil, in the fridge for 4 to 5 days.

    Freezer: You can also freeze this casserole. Make sure to cool it completely and then wrap tightly in plastic wrap followed by a layer of aluminum foil. It should keep well for 2 to 3 months.

    Reheat: Reheat individual slices in the microwave until warm. From frozen, let thaw in the fridge overnight. Reheat the entire casserole in a 350°F oven for about 20 minutes or so until heated through.

    Vegan french toast casserole on a plate next to the serving dish, cup of coffee, and fresh strawberries.

    Pro tips and tricks

    ~ Use stale bread. If your bread is fresh, leave it out, uncovered, on the counter overnight.

    ~ Cut the bread into even, bite size cubes, about 1-inch in size.

    ~ Use fresh, peeled peaches when they’re in season and frozen peaches when they’re not. Don’t love peaches? Simply leave them out.

    ~ Don’t skip the cornstarch! It will help thicken the vegan custard so the casserole isn’t soggy or mushy. You may use arrowroot powder instead, if preferred.

    ~ Let the bread soak in the custard for about 15 minutes before baking.

    ~ The almond streusel topping is optional, but highly recommended.

    ~ Bake until the top and edges are golden and crispy and the middle is set.

    ~ Let the vegan french toast casserole rest for 10 to 15 minutes before serving.

    ~ Serve with a dusting of powdered sugar and pure maple syrup on the side for drizzling.

    ~ For a gluten-free option, choose a gluten-free loaf of bread.

    FAQs

    What kind of bread is best for French toast casserole?

    Stale bread is best! Use a French loaf, Italian loaf, sourdough, or vegan brioche. Do not use regular sandwich bread!

    Can I make this vegan french toast casserole ahead?

    Yes! Simply assemble the casserole as instructed, minus the almond streusel topping, and store covered in the fridge overnight. In the morning, make the streusel, sprinkle it evenly over the top, and bake.

    Why is my french toast casserole soggy?

    If your casserole comes out soggy, it probably needs more time to bake. If the top is getting to dark before the middle is set, cover the casserole loosely in aluminum foil and continue baking.
    It’s also important to use stale bread, not fresh! If you only have fresh bread, either let it sit out, uncovered, overnight or bake the bread cubes in a 350°F oven for about 15 minutes to dry them out. Let them cool before adding to the recipe.

    More vegan brunch recipes

    • Vegan Breakfast Casserole
    • Oat Flour Pancakes
    • Blueberry Breakfast Cake
    • Breakfast Hash Browns and Veggies
    • Vegan Protein Muffins
    • Vegan Savory Waffles
    • Eggless Banana Scones
    Overhead view of a serving of french toast casserole.

    I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.

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    For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!

    Baked casserole garnished with halved fresh strawberries and a sprinkle of powdered sugar.

    Vegan French Toast Casserole

    This Vegan French Toast Casserole is a sweet, decadent breakfast that's perfect for weekends and holiday brunch, yet easy enough for to be enjoyed anytime. It's kid-friendly, can be made gluten-free, and can be prepped the night before to save time!
    5 from 1 vote
    Print Pin Rate
    Course: Breakfast and Brunch
    Cuisine: American
    Diet: Vegan
    Prep Time: 25 minutes
    Cook Time: 40 minutes
    Resting time: 10 minutes
    Total Time: 1 hour 15 minutes
    Servings: 8
    Calories: 402kcal
    Author: Jenn Sebestyen

    Recommended Equipment

    • Serrated bread knife
    • High speed blender
    • Large mixing bowl
    • 9×13 baking dish

    Ingredients

    French Toast Casserole

    • 1 loaf (16 oz) French, Italian or sourdough loaf day old or stale
    • 2 cups diced fresh or frozen peaches
    • 1 container (16 oz) silken tofu drained (not pressed!)
    • 1 cup non-dairy milk
    • ¼ cup cane sugar
    • 2 tablespoons cornstarch or arrowroot powder
    • 2 teaspoons pure vanilla extract
    • 2 teaspoons ground cinnamon
    • ½ teaspoon salt

    Almond Streusel Topping, optional

    • 1 cup sliced almonds
    • ¼ cup cane sugar
    • 2 tablespoons cold vegan butter cut into small pieces

    For serving

    • powdered sugar
    • fresh berries
    • pure maple syrup

    Instructions

    • Preheat the oven to 350°F. Lightly grease a 9×13 baking dish or spray lightly with cooking spray. Set aside.
    • Cube the bread into 1-inch bite-size pieces and place in a large mixing bowl. Add the diced peaches and mix well.
    • In a blender, add the tofu, milk, sugar, cornstarch, vanilla, cinnamon, and salt. Blend until smooth.
    • Pour the liquid mixture over the cubed bread and peaches. Toss well to combine. Let it sit for 15 minutes to allow the bread to soak up the custard.
    • While the bread is soaking, make the Almond Streusel Topping, if using. Place the sliced almonds, sugar, and butter into a bowl. Using clean hands, or two forks, massage the butter into the almond and sugar until combined into a coarse streusel texture.
    • Pour the bread mixture into the prepared baking dish. Sprinkle the streusel topping evenly over the top, if using.
    • Bake for 40 to 50 minutes until the top and sides are golden brown and the middle is set.
    • Let the casserole rest for 10 minutes to thicken and set up even more.
    • Garnish with a dusting of powdered sugar and fresh berries, if desired. Serve with pure maple syrup on the side for drizzling over the top.

    Notes

    ~ Use stale bread. If your bread is fresh, leave it out, uncovered, on the counter overnight.
    ~ Cut the bread into even, bite size cubes, about 1-inch in size.
    ~ Use fresh, peeled peaches when they’re in season and frozen peaches when they’re not. Don’t love peaches? Simply leave them out.
    ~ Don’t skip the cornstarch! It will help thicken the vegan custard so the casserole isn’t soggy or mushy. You may use arrowroot powder instead, if preferred.
    ~ Let the bread soak in the custard for about 15 minutes before baking.
    ~ The almond streusel topping is optional, but highly recommended.
    ~ Bake until the top and edges are golden and crispy and the middle is set.
    ~ Let the casserole rest for 10 to 15 minutes before serving.
    ~ Serve with a dusting of powdered sugar and pure maple syrup on the side for drizzling.
    ~ For a gluten-free option, choose a gluten-free loaf of bread.

    Nutrition

    Calories: 402kcal | Carbohydrates: 51g | Protein: 15g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 421mg | Potassium: 84mg | Fiber: 3g | Sugar: 10g

    Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.

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    Comments

    1. Sara says

      August 28, 2015 at 9:52 am

      Oh my, this looks so good and I am loving the flavor combos as well! Yumming this for a brunch idea!

      Reply
      • Jenn S. says

        August 28, 2015 at 12:33 pm

        Thanks, Sara! It’s definitely an indulgent treat! I’m thinking Christmas morning…but maybe topped with different fruit.

        Reply
    2. Howie Fox says

      August 24, 2015 at 2:30 pm

      What a smart idea that is!! Over night French toast, that deffo get’s me thinking! Love the recipe as well, I have a pretty big sweet tooth as well (one of the reasons why I don’t buy sweets 😉 )

      Reply
      • Jenn S. says

        August 25, 2015 at 11:54 am

        LOL, me too! I can’t keep sweets in the house because I will eat them all in a day!

        Reply
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    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

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