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Baked casserole garnished with halved fresh strawberries and a sprinkle of powdered sugar.
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5 from 1 vote

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!
Prep Time25 minutes
Cook Time40 minutes
Resting time10 minutes
Total Time1 hour 15 minutes
Course: Breakfast and Brunch
Cuisine: American
Diet: Vegan
Servings: 8
Calories: 402kcal

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

Instructions

  • Preheat the oven to 350°F. Lightly grease a 9x13 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