Description
Delicious vegan French Toast Casserole made with day-old bread soaked in a creamy silken tofu and coconut milk custard, topped with a cinnamon brown sugar crumble, baked to golden perfection. A perfect make-ahead breakfast or brunch option packed with flavor and entirely plant-based.
Ingredients
Scale
Casserole
- 1 day old large loaf (14-16 ounces) French or sourdough bread, cut into 1 inch cubes (about 10 cups)
- 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 first slicing the loaf and then cutting into smaller pieces. Lightly grease a 9 by 13 inch casserole dish and evenly spread the bread cubes into the dish.
- Make the custard: In a blender, combine the silken tofu (drained if necessary), full fat coconut milk, cornstarch, granulated sugar, vanilla extract, ground cinnamon, and salt. Blend until the mixture is completely smooth.
- Soak the bread: Pour the custard over the bread cubes in the casserole dish. Using your hands, gently press the bread into the custard several times so it absorbs the mixture. Cover the dish tightly and refrigerate for 8 to 12 hours to allow the bread to fully soak. Alternatively, you can bake it right away if short on time.
- Preheat the oven: When ready to bake, preheat the oven to 350 degrees Fahrenheit.
- Make the topping: In a small bowl, mix together the brown sugar, all purpose flour, and ground cinnamon. Cut in the cold vegan butter with a fork or your fingers until the mixture resembles coarse crumbs. Sprinkle evenly over the soaked bread.
- Bake the casserole: Place the uncovered casserole in the preheated oven and bake for 50 minutes until the top is golden brown and the casserole is cooked through.
- Serve: Remove from the oven and optionally dust with powdered sugar. Serve warm with pure maple syrup for a comforting vegan breakfast treat.
Notes
- Use day-old or dried out bread for best texture; fresh bread will make the casserole soggy.
- If only fresh bread is available, let it sit uncovered at room temperature for several hours to dry out before using.
- Drain silken tofu well if packed in water to avoid watery custard.
- Feel free to substitute coconut milk with other plant-based milks, but full-fat coconut milk adds richness and creaminess.
- This casserole can be prepared the night before for easy morning baking.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 14 g
- Saturated Fat: 10 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 0 mg
