Vegan French Toast Casserole
Overnight Vegan French Toast Casserole! Looking for a crowd-pleasing breakfast or brunch recipe? Then you’ve gotta try this vegan breakfast casserole. Make at night and it’s ready in the morning!
I’ve got your company breakfast! This overnight vegan french toast casserole recipe. With crunchy, sweet praline topping, lots of maple syrup and fresh berries.
Doesn’t that just sound fantastic? A must for mornings when your house is full and you need to feed the hungry masses.
This is always my dilemma when mine or BL’s parents come to visit us. What should we have for breakfast? I like serving things that you can graze on; something that BL’s dad can enjoy early and something that I can munch on after I’ve had a few cups of coffee.
I like breakfast meals that aren’t big events, but are more than just a box of cereal and a carton of milk. Something special for company, but effortless enough that I’m not spending more hours in the kitchen.
THIS IS IT. 🙌
Vegan French Toast Casserole
My mom used to make something similar for us growing up and I wanted to make a vegan version. Even though we eat eggs, eggs in custard kinda gross me out. So, I set about veganizing my mom’s famous recipe.
The beauty of this recipe is that you make it at night! Then, pop it into the fridge so the bread can soak up all of the yummy filling. Top with the pecan-sugar mix and bake. That’s it! So simple, so easy and so, so delicious.
A word. The filling is made with bananas and therefore, it has a slight banana taste. I LOVE that. I feel like this casserole reminds me of bananas foster, banana baked oatmeal and my mom’s french toast casserole. Baked bananas have the yummiest, warm taste but- you’ve obviously gotta like bananas for this one.
I dropped off leftovers of this for one of my dearest mama friends last week and she texted me the next morning to say, “THIS french toast is to DIE for. So good!”
I thought you should know so it’s not just my word here. Of course I think this french toast casserole recipe is good– I wouldn’t share it with you if I didn’t. So, it’s nice to know that someone else likes this one too. 😉As this casserole is one that feeds a crowd, it’s the perfect option for holiday brunch or breakfast. And, if someone ends up making it for you, then here are simple ways to say thank you for breakfast!
Does French Toast Casserole Have to Sit Overnight?
The casserole doesn’t have to sit overnight, but it does need to sit for at least 3-4 hours so the bread can soak up all the yummy filling. Not allowing it to set for long enough will make for a harder casserole.
If you are trying to make this for the same day, then I recommend allowing the bread to soak for at least 3 hours, stirring the filling into the bread so it soaks up faster.
I can’t wait for you to try this vegan french toast casserole recipe! Perfect for any house guests you’ve got this holiday season. It is the holidays, so I serve this one with lots of maple syrup and fresh berries. Yum!
Other Easy Brunch Recipes You May Love:
- Vegan Eggs Benedict
- Slow Cooker Breakfast Burritos
- Sheet Pan Breakfast Hash
- Baked Apple Cinnamon Oatmeal
If you try this vegan fresh toast casserole, make sure to come back to leave a comment and a rating. Your feedback helps other readers, and seeing you make my recipes makes my day!
Video
Vegan French Toast Casserole
Ingredients
- 2 ripe bananas
- 1½ cups almond milk, or other non-dairy milk of choice
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon, divided
- 1 french baguette, slightly stale and torn/cut into large cubes
- 1/3 cup vegan butter, I love Earth Balance
- 3/4 cup brown sugar
- 1 cup chopped pecans
- 1/4 teaspoon ground nutmeg
- maple syrup, for topping
Instructions
- Blend bananas, milk, cornstarch, 3/4 teaspoon cinnamon and vanilla in a blender until smooth.
- Tear the baguette into cubes and place into a well-greased 9×13 baking pan. Pour the banana mixture over the bread and press down to make sure all of the cubes are touching the mixture. Cover, and place in the fridge for 4 hours or overnight.
- The next day, preheat oven to 350 degrees F.
- Melt the butter in a medium saucepan over medium-low heat. Add the sugar and whisk together until sugar has melted and become like a caramel-sauce. Turn off heat and add the pecans, nutmeg and remaining 1/4 teaspoon of cinnamon.
- Spread the pecan topping evenly over the prepared casserole and place in the oven. Bake for 40 minutes, until puffed and lightly golden.
- Serve with maple syrup and fresh berries, if desired.