Description
This Vegan French Toast Casserole is a delightful breakfast dish featuring day-old bread soaked in a creamy tofu and coconut milk custard, topped with a cinnamon brown sugar crumble, and baked to golden perfection. It's perfect for make-ahead brunches and serves a comforting vegan twist on the classic French toast.
Ingredients
Scale
Bread
- 1 day old large loaf (14-16 ounces) french or sourdough bread cut into 1 inch cubes (about 10 cups)
Custard
- 12 ounces silken tofu
- 1 (13.5-ounce) can full fat coconut milk
- 2 tablespoons cornstarch
- 1/2 cup granulated sugar
- 1 tablespoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Topping
- 1/2 cup brown sugar
- 1/4 cup all purpose flour
- 1 teaspoon ground cinnamon
- 3 tablespoons vegan butter, cold
Instructions
- Prepare the bread: Cut the day-old bread into 1 inch cubes by slicing the loaf first and then cutting into smaller cubes. Lightly grease a 9 by 13 inch casserole dish and add the bread cubes evenly into it.
- Make the custard: In a blender, combine the silken tofu (drained if needed), full fat coconut milk, cornstarch, granulated sugar, pure vanilla extract, ground cinnamon, and salt. Blend the mixture until completely smooth.
- Soak the bread: Pour the tofu custard evenly over the bread cubes. Using your hands, press the bread gently to ensure it soaks up the custard. Cover the casserole dish and refrigerate for 8 to 12 hours to allow the bread to absorb the custard fully. You may bake immediately if preferred, but soaking enhances flavor and texture.
- Preheat the oven: When ready to bake, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Make the topping: In a small bowl, combine brown sugar, all-purpose flour, and ground cinnamon. Cut the cold vegan butter into the mixture with a fork or your fingers until it resembles coarse crumbs. Sprinkle this crumb topping evenly over the soaked bread casserole.
- Bake the casserole: Place the uncovered casserole in the preheated oven and bake for 50 minutes until the top is golden brown and the custard is set and cooked through.
- Serve: Remove from the oven and optionally dust with powdered sugar. Serve warm with pure maple syrup and enjoy your vegan French toast casserole.
Notes
- Use day-old, dried out bread to avoid sogginess; if you only have fresh bread, let it dry uncovered at room temperature for several hours.
- Silken tofu packed in water is preferred; drain as much water as possible before blending to ensure proper custard consistency.
- You can prepare the casserole the night before and bake it the next morning for convenience.
- Use full fat coconut milk for richness; canned coconut milk works best.
- The topping can be made with vegan butter alternatives if preferred.
Nutrition
- Serving Size: 1 slice (1/8 of casserole)
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 220 mg
- Fat: 15 g
- Saturated Fat: 12 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 0 mg
