Overnight Vegan French Toast Casserole

Hello, wonderful readers! I’m Jenny, and today, I’m excited to share my favorite recipe for Overnight Vegan French Toast Casserole. It’s a delightful breakfast dish that’s perfect for busy mornings. You prepare it the night before, so all you need to do in the morning is pop it in the oven. The flavors meld together beautifully, making each bite a cozy, delicious experience.

I love serving this casserole on lazy weekend mornings or for special occasions. It has become a family favorite because it’s not only easy to make but also incredibly satisfying. Plus, waking up to the aroma of cinnamon and maple syrup baking in the oven is simply irresistible. It’s a guaranteed hit with everyone at the table!

Servings: 8
Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Cuisine: Vegan

Ingredients

• 1 loaf of crusty vegan bread, cut into 1-inch cubes
• 1 can (14 oz) full-fat coconut milk
• 1 cup unsweetened almond milk
• 1/2 cup maple syrup
• 2 tbsp ground flaxseed
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 cup chopped pecans (optional)
• 1/2 cup raisins (optional)

Equipment/Utensils

• Large mixing bowl
• Whisk
• Measuring cups and spoons
• 9×13-inch baking dish
• Plastic wrap or aluminum foil
• Oven

Preparation Steps

1. Prepare Bread: Cut the loaf of vegan bread into 1-inch cubes and place them in a 9×13-inch baking dish.
2. Make the Custard: In a large mixing bowl, whisk together 1 can of full-fat coconut milk, 1 cup of unsweetened almond milk, 1/2 cup of maple syrup, 2 tbsp of ground flaxseed, 1 tsp of vanilla extract, 1 tsp of ground cinnamon, 1/2 tsp of ground nutmeg, and 1/4 tsp of salt.
3. Combine Ingredients: Pour the custard mixture over the bread cubes, making sure all pieces are well-coated. Gently press down on the bread to help it absorb the liquid. If using, sprinkle 1/2 cup of chopped pecans and 1/2 cup of raisins over the top.
4. Cover and Chill: Cover the baking dish with plastic wrap or aluminum foil and refrigerate overnight to allow the flavors to meld.
5. Bake: Preheat your oven to 350°F (175°C). Remove the casserole from the refrigerator and let it sit at room temperature while the oven heats. Bake, uncovered, for 45 minutes or until the top is golden and the custard is set.
6. Serve: Let the casserole cool for a few minutes before serving. Enjoy your delicious and easy overnight vegan French toast casserole!

Nutritional Information (per serving)

• Calories: 310
• Total Fat: 12g
• Saturated Fat: 6g
• Carbohydrates: 45g
• Fiber: 4g
• Protein: 6g

Vitamins and Minerals (per serving)

• Calcium: 15%
• Iron: 10%
• Vitamin A: 8%
• Vitamin C: 4%
• Folate: 6%

This Overnight Vegan French Toast Casserole is not only scrumptious but also a convenient breakfast option. I hope you and your family enjoy it as much as mine does. Happy cooking!

Overnight Vegan French Toast Casserole

jenny

I love serving this casserole on lazy weekend mornings or for special occasions. It has become a family favorite because it’s not only easy to make but also incredibly satisfying. Plus, waking up to the aroma of cinnamon and maple syrup baking in the oven is simply irresistible. It's a guaranteed hit with everyone at the table!

Print Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings 8 servings

Calories 310 kcal

Ingredients

  

• 1 loaf of crusty vegan bread cut into 1-inch cubes
• 1 can 14 oz full-fat coconut milk
• 1 cup unsweetened almond milk
• 1/2 cup maple syrup
• 2 tbsp ground flaxseed
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 cup chopped pecans optional
• 1/2 cup raisins optional

Instructions

 

• Prepare Bread: Cut the loaf of vegan bread into 1-inch cubes and place them in a 9×13-inch baking dish.
• Make the Custard: In a large mixing bowl, whisk together 1 can of full-fat coconut milk, 1 cup of unsweetened almond milk, 1/2 cup of maple syrup, 2 tbsp of ground flaxseed, 1 tsp of vanilla extract, 1 tsp of ground cinnamon, 1/2 tsp of ground nutmeg, and 1/4 tsp of salt.
• Combine Ingredients: Pour the custard mixture over the bread cubes, making sure all pieces are well-coated. Gently press down on the bread to help it absorb the liquid. If using, sprinkle 1/2 cup of chopped pecans and 1/2 cup of raisins over the top.
• Cover and Chill: Cover the baking dish with plastic wrap or aluminum foil and refrigerate overnight to allow the flavors to meld.
• Bake: Preheat your oven to 350°F (175°C). Remove the casserole from the refrigerator and let it sit at room temperature while the oven heats. Bake, uncovered, for 45 minutes or until the top is golden and the custard is set.
• Serve: Let the casserole cool for a few minutes before serving. Enjoy your delicious and easy overnight vegan French toast casserole!

Notes

Nutritional Information (per serving)

• Calories: 310
• Total Fat: 12g
• Saturated Fat: 6g
• Carbohydrates: 45g
• Fiber: 4g
• Protein: 6g

Vitamins and Minerals (per serving)

• Calcium: 15%
• Iron: 10%
• Vitamin A: 8%
• Vitamin C: 4%
• Folate: 6%

This Overnight Vegan French Toast Casserole is not only scrumptious but also a convenient breakfast option. I hope you and your family enjoy it as much as mine does. Happy cooking!