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!
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!
Ingredients you need
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
For exact ingredient measurements and step-by-step instructions, scroll down to the recipe card.
Place the silken tofu, milk, sugar, cornstarch, vanilla, cinnamon, and salt in a blender and purée until smooth. Set aside.
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.
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.
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
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.
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.
Stale bread is best! Use a French loaf, Italian loaf, sourdough, or vegan brioche. Do not use regular sandwich bread!
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.
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
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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Vegan French Toast Casserole
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
- powdered sugar
- fresh berries
- pure maple syrup
- 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.
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.