Indulge in this rich, sweet, custardy casserole no matter what your eating style might be.
Here’s a myth-buster that I think you’re really going to like: you don’t have to be vegan to fall in love with vegan foods. It’s true. These days, because so many folks are choosing a plant-based diet, many recipes have been created that veganize favorite dishes that normally rely on animal- or dairy-based ingredients. And, truly, you will be amazed at how these plant-based versions taste as good as—or, in some cases, even better than—the originals. Want proof? Just try this decadent and delicious vegan French toast casserole: one bite, and you’ll see exactly what I mean.
I don’t know if it’s the rich custard made from silken tofu and coconut milk, or the depth of flavor that comes from both white and brown sugars and pure vanilla, or the warm and satisfying taste of cinnamon, but this vegan French toast casserole checks all the boxes for what I love about French toast and sweet breakfast/brunch casseroles. But wait, there’s more: the topping, reminiscent of what we love on top of dessert crisps or strudels, is a divine combination of (vegan!) buttery, sugary, cinnamon goodness. French toast casserole is so lush and so tasty, I predict you’ll be making it all the time.
So it’s a good thing that the preparation is very simple, even easier than making traditional French toast. There’s no dipping or flipping, and you don’t need a frying pan! The only equipment you’ll need is a baking dish, a blender, and a small bowl (and your oven, of course!). You’ll pour the custard mix from the blender over the cubed day-old bread in the baking dish. After some resting time in the fridge, you’ll mix up the topping in the small bowl and sprinkle it over the whole thing. Then into the oven it goes. No muss, no fuss. And no doubt: this is one of the best French toast dishes you’ll ever eat.
Day-old bread is not a common thing in my house (we love our carbs!), so whenever I make this French Boule Bread or a loaf of Sourdough Bread, I squirrel some away to make French toast casserole. And while it’s baking, I whip up some Spiced Maple Syrup to drizzle on top.
What is silken tofu?
Both silken and regular tofu are made primarily from soybeans and water. Unlike regular tofu, which is pressed to remove water and has a firm texture, silken tofu is not pressed, so it has a smooth, creamy, and pudding-like consistency. Both types come in soft, medium, firm, and extra-firm. For French toast casserole, or any dish where you will be blending ingredients to make a sauce or custard, soft silken tofu works best.
How do I store leftovers?
Cooled vegan French toast casserole can be stored in an airtight container in the refrigerator for 3-5 days or in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
Serving suggestions
You can top vegan French toast casserole with anything you love on top of regular French toast. While we are fans of maple syrup, I have two other favorite ways to serve vegan French toast casserole. One is to pour on some Strawberry Syrup and then add a heaping spoonful of Macerated Strawberries. The other is to top each serving with Blueberry Sauce and then some Roasted Summer Berries. Either way, I finish the dish with a big dollop of Vegan Whipped Cream. And if you want something really decadent? Try drizzling vegan French toast with this Vegan Chocolate Ganache and then top it with a big scoop of Coconut Cream. It will be like having dessert for breakfast!
Vegan French Toast Casserole
Ingredients
- 1 large loaf 1 pound stale French or sourdough bread, cut into 1-inch cubes
- 12 ounces silken tofu
- 1 can full-fat coconut milk (13 1/2 ounces)
- 2 1/2 tablespoons cornstarch
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 teaspoons pure vanilla extract
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/3 cup brown sugar for topping
- 1/2 teaspoon cinnamon for topping
- 1/4 cup all-purpose flour for topping
- 3 tablespoons cold vegan butter for topping
- Maple syrup for serving, optional
- Powdered sugar for serving, optional
- Fresh fruit for serving, optional
Instructions
- Place the bread cubes in a lightly greased 9×13-inch casserole dish.
- In a blender, mix the silken tofu, coconut milk, cornstarch, granulated sugar, brown sugar, vanilla extract, cinnamon, and salt until smooth and creamy.
- Evenly distribute the custard over the bread cubes. Lightly press the bread to help the liquid absorb. Then, cover and refrigerate for a minimum of 2 hours or overnight.
- Set your oven to preheat at 350°F. In a small bowl, combine brown sugar, cinnamon, all-purpose flour, and cold vegan butter, using your fingers or a fork to achieve a crumbly texture. Evenly distribute the topping over the soaked bread.
- Bake uncovered for 45 minutes until the top is golden and the custard is set. If desired, broil for 2-3 minutes at the end of baking to brown the top more. Optional: Dust lightly with powdered sugar and serve with warm maple syrup or fresh fruit.
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