Vegan French Toast Casserole

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

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

Cook Time40

Resting time10

Total Time1 15

Course: Breakfast and Brunch

Cuisine: American

Diet: Vegan

Servings:

Calories: 402kcal

Author: Jenn Sebestyen

Equipment

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 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.

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