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Butterscotch Crumble Dessert with Raspberries in a Glass Baking Dish.

Vegan French Toast Casserole

Smiling woman with glasses and dark hair, professional portrait for Baked Bree website.Diane Goodman
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Prep Time 10 minutes
Cook Time 45 minutes
Fridge Time 2 hours
Total Time 2 hours 55 minutes
Course Breakfast
Cuisine American
Servings 8 servings
Calories 405 kcal

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 9x13-inch casserole dish.
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  • In a blender, mix the silken tofu, coconut milk, cornstarch, granulated sugar, brown sugar, vanilla extract, cinnamon, and salt until smooth and creamy.
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  • 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.
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  • 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.
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  • 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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Nutrition

Calories: 405kcalCarbohydrates: 60gProtein: 9gFat: 15gSaturated Fat: 2gSodium: 1284mgFiber: 3g
Keyword Vegan French Toast Casserole
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