Description
This Vegan French Toast Casserole is a delicious dairy-free breakfast dish featuring day-old bread soaked in a creamy tofu and coconut milk custard, topped with a cinnamon brown sugar crumble, and baked until golden and bubbly. Perfect for a hearty morning treat or special brunch.
Ingredients
Scale
Main Ingredients
- 14-16 ounces day old large loaf French or sourdough bread, cut into 1 inch cubes (about 10 cups)
- 12 ounces silken tofu
- 13.5 ounces full fat coconut milk (1 can)
- 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 cubes. Lightly grease a 9 by 13 inch casserole dish and add the bread cubes evenly to the dish.
- Make the custard: In a blender, combine the silken tofu (drained of excess water), full fat coconut milk, cornstarch, granulated sugar, pure vanilla extract, ground cinnamon, and salt. Blend until smooth and creamy.
- Soak the bread: Pour the tofu custard mixture evenly over the bread cubes. Using your hands, gently press the bread down a few times to ensure it is thoroughly soaked in the custard. Cover the dish and refrigerate for 8 to 12 hours to allow the bread to absorb the custard. 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, mix together the brown sugar, all purpose flour, and ground cinnamon. Cut the cold vegan butter into the dry ingredients using a fork or your fingers until the mixture resembles coarse crumbs. Sprinkle this crumble evenly over the soaked bread casserole.
- Bake: Bake the casserole uncovered for 50 minutes, or until the topping is golden brown and the custard is set and cooked through.
- Serve: Remove from the oven and let cool slightly. Dust with powdered sugar and serve warm with pure maple syrup for a delightful breakfast experience.
Notes
- Use day old, dried out bread to avoid soggy casseroles; if only fresh bread is available, let it air dry uncovered for a few hours before using.
- Drain silken tofu well before blending to prevent excess moisture in the custard.
- This casserole improves in flavor when soaked overnight but can be baked immediately if needed.
- For added flavor, consider adding a pinch of nutmeg or a splash of almond extract to the custard.
- Use vegan butter for the topping to keep the recipe fully plant-based.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 10 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 0 mg
