Vegan French Toast Casserole
Transform your brunch game with this indulgent yet wholesome Vegan French Toast Casserole! Perfect for feeding a crowd, this dairy-free and egg-free delight combines chunks of stale sourdough or French bread with a creamy mixture of almond and coconut milk, enhanced by the richness of ground flaxseeds, maple syrup, and a hint of vanilla. Nutritional yeast adds a subtle umami touch, while a sprinkle of cinnamon and chopped nuts creates a golden, crunchy topping. Bake it to perfection and serve with fresh berries or bananas for a breakfast that’s both decadent and nourishing. With its easy prep, cozy flavor profile, and completely plant-based ingredients, this casserole is ideal for special occasions or lazy weekend mornings.
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Recipe Information
Ingredients
- 8 cups stale bread (preferably vegan sourdough or French bread)
- 2 cups unsweetened almond milk
- 1 cup canned coconut milk
- 3 tablespoons ground flaxseeds
- 6 tablespoons water
- 1 cup pure maple syrup
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 2 tablespoons nutritional yeast
- 0.5 teaspoon sea salt
- 2 tablespoons coconut oil, melted
- 0.5 cup chopped pecans or walnuts
- 1 cup fresh berries or banana slices (optional, for serving)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish with coconut oil.
Cut the bread into 1-inch cubes and spread them out evenly in the prepared baking dish.
In a small bowl, combine the ground flaxseeds and water to create a flax egg. Stir and let it sit for at least 5 minutes to thicken.
In a large mixing bowl, whisk together the almond milk, coconut milk, maple syrup, vanilla extract, ground cinnamon, nutritional yeast, and sea salt until well combined.
Add the thickened flax egg to the milk mixture and whisk again to incorporate.
Pour the mixture evenly over the bread cubes, making sure every piece is saturated. Use a spoon or your hands to gently press the bread into the liquid.
Cover the dish with aluminum foil and let it sit for about 10 minutes to allow the bread to soak up the mixture.
Remove the foil and sprinkle the chopped nuts evenly over the top of the casserole.
Place the dish in the preheated oven and bake for 45 minutes, or until the bread is golden brown and the casserole is set.
Remove from the oven and allow to cool for 10 minutes before serving.
Serve with a drizzle of additional maple syrup and fresh berries or banana slices, if desired.
Nutrition Facts
Calories |
7247 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.8 g | 259% | |
| Saturated Fat | 87.5 g | 438% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 10871 mg | 473% | |
| Total Carbohydrate | 1166.4 g | 424% | |
| Dietary Fiber | 74.1 g | 265% | |
| Total Sugars | 273.8 g | ||
| Protein | 197.0 g | 394% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 3138 mg | 241% | |
| Iron | 85.3 mg | 474% | |
| Potassium | 4598 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
