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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!
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 9x13 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.
Nutrition
Serving: 1servingCalories: 468kcalCarbohydrates: 62gProtein: 6gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 11gTrans Fat: 0.1gSodium: 428mgPotassium: 310mgFiber: 4gSugar: 34gVitamin A: 516IUVitamin C: 4mgCalcium: 160mgIron: 2mg