Vegan French Toast Casserole (2025)

Table of Contents

What is the best bread to use for vegan french toast casserole? How to make french toast casserole without eggs: How to serve vegan french toast casserole? Vegan French Toast Casserole Ingredients Instructions Notes Nutrition you may also like: Chocolate Chia Pudding Vegan Strawberries and Cream Scones Fruit Salad Oat Flour Pancakes References

This decadent Vegan French Toast Casserole can be prepped the night before for the ultimate hands-off breakfast! It has all the flavors of traditional french toast and then some, thanks to the crunchy, sweet topping.

This recipe is further proof that you don’t need animal products to make amazing baked goods. I really wasn’t sure I could pull this off, but after a few tries, I got it just right. Really! No eggs, no milk, no cream.

Vegan French Toast Casserole is the perfect make ahead breakfast casserole for when you have company visiting, holiday mornings or just a lazy weekend. It’s totally rich and decadent, and tastes like french toast! If you haven’t already, please go make my 10 minute Vegan French Toast. You’ll thank me!

I have a few very important tips and tricks for making this the BEST French Toast Casserole ever, so read on.

What is the best bread to use for vegan french toast casserole?

This is the most important part of the entire recipe. Trust me, because I tried it first with a pretty fresh loaf of moist bread. It was wayyyy too soggy and did not turn out. The next time I used a day old loaf that was pretty dried out, and it was absolutely perfect.

So pretty please, do not try to make this recipe using sandwich bread or any fresh, moist loaf of bread. It will just be soggy bread no matter how long you bake it. I want you to use a DAY OLD loaf of french/sourdough bread or even a baguette.

If you only have fresh bread, cut it up and lay it out on a baking sheet. Let it dry out at room temperature for a couple of hours before using.

How to make french toast casserole without eggs:

This was a really big challenge! It took a few tries to get it just right. French toast casserole is usually made with about 6 eggs. The custard for my vegan version is made with a combination of silken tofu, coconut milk and cornstarch. It works perfectly! And the best part: no eggy aftertaste.

How to serve vegan french toast casserole?

The casserole isn’t super sweet on it’s own, so serve it with a dusting of powdered sugar and warm, pure maple syrup.

Consider making Tofu Scramble or a batch of Tempeh Bacon to go alongside it.

I hope you love this Vegan French Toast Casserole! It’s:

Soft & Crunchy
Easy to make
Perfect for holiday mornings
Sweet and decadent

This post contains affiliate links. Read my full disclosurehere.

4.99 stars (60 ratings)

Vegan French Toast Casserole

Prep: 10 minutes mins

Cook: 50 minutes mins

Resting time: 10 hours hrs

Total: 11 hours hrs

Servings: 8 servings

PrintPinCommentSave

Ingredients

▢ 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 bread into 1 inch cubes. I do this by first slicing the loaf, then cutting into smaller cubes. Lightly grease a 9 by 13 inch casserole dish, and add the bread cubes to it.
Make the custard: In a blender, add the silken tofu (drained of water if needed), coconut milk, cornstarch, sugar, vanilla, cinnamon and salt. Blend until smooth.
See Also
No Nuts! Vegan Queso Dip - My Pure Plants
Pour the custard over the bread cubes. Using your hands, press the bread down into the custard a few times, until the bread is soaked in it. Cover and place in the refrigerator for 8-12 hours. You can bake it immediately if you prefer.
In the morning, preheat the oven to 350 degrees F.
Make the topping: In a small bowl, combine the brown sugar, flour and cinnamon. Then cut the vegan butter in with a fork or your fingers. Sprinkle this over the top of the casserole.
Bake, uncovered, for 40-50 minutes, until golden brown on top and cooked throughout.
Sprinkle with a dusting of powdered sugar and serve with warm, pure maple syrup. Enjoy!

Notes

You MUST use day old, dried out bread for the casserole. If you use moist, fresh bread, you will have a soggy casserole and it will not taste good! Sometimes you can even buy day old bread at your grocery store, discounted. If you only have fresh, cut it up and let it sit at room temperature, uncovered for a few hours to dry out.
You can use mori-nu silken tofu, or the silken tofu packed in water. Simply drain all the water you can from the packaging before using.

Nutrition

Course: Breakfast

Cuisine: American

Author: Nora Taylor

Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!