Description
This vegan French toast casserole is perfect for the holiday season or any cozy Sunday morning for a delicious, make-ahead breakfast option that’s always a hit.
Ingredients
- 400 g day-old stale bread, cut into 1-inch cubes (brioche, french loaf or challah)
- 1 cup unsweetened applesauce (200 g)
- 2 tablespoons melted coconut oil or vegan butter (30 g)
- 1 ½ cup almond milk (355 mL, or non-dairy milk of choice)
- ⅓ cup coconut sugar (55 g)
- 3 tablespoons cornstarch (25 g)
- 1 teaspoon cinnamon
- 1/2 tsp nutmeg, optional
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Prepare: Grease a 9 x 7-inch casserole dish and cut the bread into 1-inch cubes. Place the bread in the casserole dish.
- Mix the Custard: Add the rest of the ingredients to a mixing bowl and mix until fully incorporated.
- Assemble: Pour the custard mixture over the top of bread cubes and mix carefully with your hands ensuring that all the pieces of bread are coated.
- Cover and Refrigerate: Cover with dish with saran wrap and place in the fridge for at least 1 hour up to overnight.
- Bake: When you’re read to bake, remove the casserole from the fridge, remove the cover and preheat the oven to 350 F. Bake for 35 to 40 minutes until the top is golden brown.
- Serve: Remove from the oven and allow to cool for 5-10 minutes, then slice and serve with homemade vegan caramel or maple syrup and fresh fruit and enjoy!
Notes
If you’re using melted coconut oil, make sure the milk and applesauce are at room temperature. Cornstarch can be replaced with arrowroot powder or tapioca starch.
Leftovers can be stored in the fridge for up to 3 days and reheated as needed in the oven or microwave. To freeze, let cool completely then wrap well and freeze in the dish or transfer to an airtight container or freezer bag and store up to 3 months. Thaw in the fridge before reheating.
Nutrition
- Serving Size: 1/6th of recipe
- Calories: 338
- Sugar: 17 g
- Sodium: 525 mg
- Fat: 7 g
- Carbohydrates: 61 g
- Fiber: 3 g
- Protein: 9 g