French toast has been one of my favorite breakfast foods for as long as I can remember. As a kid, I’d stand at the counter watching thick slices of bread get dunked in egg batter, and I could barely wait for them to come off the griddle. That love never went away, but my kitchen has changed a lot since then.
These days, while not everything I make is plant-based (I sometimes eat eggs and dairy) I do love experimenting with plant-based substitutions. This vegan French toast casserole is custardy, warmly spiced with cinnamon, soaked in maple syrup goodness, and perfect for feeding a group without standing over the stove flipping individual slices.
Assemble it the night before or the morning of, pop it in the oven, and breakfast practically takes care of itself.
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What Makes This Vegan French Toast Casserole Recipe Special
Most French toast casserole recipes rely heavily on eggs and dairy for that rich, custard-soaked texture. This version skips both entirely and doesn’t sacrifice a thing. The secret is a homemade vegan custard built on silken tofu blended with coconut milk, a splash of vanilla extract, and warm ground cinnamon. The result is a custard mixture that clings to every bread cube and bakes up golden and tender.
What really sets this apart is the crumb topping. A simple oat-pecan topping gets scattered across the surface before baking, and it turns into a crackly, buttery (thanks to vegan butter) layer that contrasts beautifully with the soft, custardy bread underneath. You get all the comfort of a classic breakfast bake with none of the dairy, and most people genuinely cannot tell the difference.
Also, this recipe actually benefits from sitting overnight. If you make it as a vegan overnight French toast casserole, the bread cubes absorb even more of the cinnamon-spiced custard, and the flavors meld together in a way that a quick morning assembly just can’t replicate.
Shopping List
For the Casserole
- French bread
- silken tofu
- full-fat coconut milk
- non-dairy milk
- maple syrup
- arrowroot starch
- ground flax seeds
- warm water
- vanilla extract
- ground cinnamon
- ground nutmeg
black salt (optional, adds an eggy flavor)- fine sea salt
- cooking spray or vegan butter
For the Pecan Crumble Topping
- rolled oats
- chopped pecans
- coconut sugar (or cane sugar)
- vegan butter
- ground cinnamon
How to Make Vegan French Toast Casserole
Cut and Dry the Bread
Cut your French bread loaf into roughly 1-inch cubes. You want about 8 cups of bread cubes total. If your bread is fresh, spread the cubes on a baking sheet and let them sit out for a few hours or overnight to get slightly stale. Using stale bread or dried out bread is important because it soaks up the custard mixture without falling apart.
Make the Vegan Custard
In a
Assemble the Casserole
Grease a 9×13 inch baking dish with baking spray or a little vegan butter. Arrange the bread cubes in the dish in an even layer. Pour the custard mixture slowly and evenly over the bread, pressing the cubes down gently with a spatula so they absorb the liquid. Every piece should be coated.
Let It Soak
Cover the baking dish with foil or plastic wrap. If you’re making this as an overnight casserole, refrigerate it for at least 4 hours or up to 12 hours. For same-day prep, let it sit at room temperature for at least 30 minutes while you make the topping and preheat your oven.
Prepare the Pecan Crumble
In a small bowl, stir together the rolled oats, chopped pecans, coconut sugar, melted vegan butter, and cinnamon until everything is coated and crumbly. Set aside.
Bake
Preheat oven to 350°F (175°C). Scatter the pecan crumble evenly over the top of the soaked casserole. Bake uncovered for 40 to 45 minutes, until the top is golden brown and the center feels set (not jiggly). Let it cool for about 10 minutes before serving.
Serve
Slice or scoop portions onto plates. Drizzle with extra maple syrup, dust with organic powdered sugar, and pile on fresh berries. Serve warm.
Why This Vegan French Toast Casserole Recipe Works
The combination of silken tofu and full fat coconut milk does the heavy lifting here. Silken tofu blends into a smooth, neutral base that mimics the richness of eggs. The coconut milk adds fat and body, giving you the indulgent, custardy texture you expect from French toast casserole. Arrowroot starch helps bind everything together as it bakes so the casserole holds its shape when you cut into it, while the flax eggs add a subtle richness and help with structure.
Ground cinnamon and vanilla extract are the backbone of the flavor profile, and the optional
And because this recipe works beautifully as an overnight prep, it’s perfect for everything from a busy weekday morning to a lazy Sunday brunch or holiday breakfast like Christmas morning. All the work happens the night before, and the next day you just bake and eat.
Variations to Try
Make it overnight Assemble the entire casserole the evening before, cover it tightly, and refrigerate. In the morning, add the pecan crumble topping, let it sit at room temperature for 15 minutes while the oven preheats, and bake as directed. The bread cubes will be deeply saturated and incredibly tender.
Try different breads French bread is classic, but sourdough bread adds a pleasant tang, vegan brioche bread makes it extra rich, and vegan Challah bread brings a subtle sweetness. Even a day-old white bread works well in a pinch. Just make sure whatever you use is slightly stale or dried out so it absorbs the custard properly.
Go gluten-free Swap the French bread for a sturdy gluten-free bread. Look for one that holds its shape when cubed and soaked. The rest of the recipe is naturally gluten-free.
Add chocolate chips Scatter a generous handful of dairy-free chocolate chips between the bread layers before pouring the custard over the top. They melt into pockets of chocolate as the casserole bakes.
Make an Apple Cinnamon French Toast Casserole Toss 2 cups of peeled, thinly sliced apples with a tablespoon of maple syrup and a half teaspoon of cinnamon to create maple syrup-cinnamon coated apples. Layer them in with the bread cubes before adding the custard. This is especially great during apple picking season.
Add pumpkin Blend ½ cup pumpkin puree into the custard mixture and add a pinch of ground cloves and ginger for a fall-inspired version.
Try a blueberry sauce Skip the maple syrup drizzle and serve with a warm homemade blueberry sauce spooned over each portion.
Use chickpea flour For a nut-free and soy-free version, replace the silken tofu with ¼ cup chickpea flour whisked into the coconut milk mixture. It won’t be quite as custardy, but it creates a nice batter that bakes up well.
Tips to Keep It Fresh
Leftover vegan French toast casserole keeps well in the refrigerator for up to 4 days when stored in an airtight container. To reheat, place individual portions on a baking tray and warm them in a 325°F oven for about 10 minutes.
The oven method keeps the pecan crumble topping crisp, which you’ll lose if you microwave it (though microwaving certainly works in a time crunch). You can also freeze portions for up to 2 months. Wrap them tightly in plastic wrap and then foil before freezing, and thaw overnight in the refrigerator before reheating. The casserole is best served warm with a fresh drizzle of maple syrup and powdered sugar on top.
Vegan French Toast Casserole
Equipment
- Blender or food processor
- 9×13 inch baking dish
- Baking sheet (for drying bread)
- Large mixing bowl
- Small bowl (for topping)
Ingredients
For the Casserole
- 1 12-ounce loaf French bread cut into 1-inch cubes
- 12 ounces silken tofu
- 1 cup full-fat coconut milk
- ½ cup non-dairy milk
- ⅓ cup maple syrup
- 2 tablespoons arrowroot starch
- 2 tablespoons ground flax seeds
- 5 tablespoons warm water
- 1 teaspoon vanilla extract
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon black salt optional
- Pinch fine sea salt
- Baking spray or vegan butter for greasing
For the Crumble Topping
- ½ cup rolled oats
- ½ cup chopped pecans
- 3 tablespoons coconut sugar
- 2 tablespoons vegan butter melted
- ½ teaspoon ground cinnamon
Instructions
- Cut the French bread into 1-inch cubes. Spread the cubes on a baking sheet and let them sit out for several hours or overnight until slightly stale. You need about 8 cups of bread cubes.
- Prepare the flax eggs by mixing 2 tablespoons ground flax seeds with 5 tablespoons warm water in a small bowl. Stir and let sit for 5 minutes until thickened.
- In a blender, combine the silken tofu, canned coconut milk, non-dairy milk, maple syrup, arrowroot starch, flax eggs, vanilla extract, ground cinnamon, nutmeg, black salt (if using), and sea salt. Blend until completely smooth.
- Grease a 9×13 inch baking dish with baking spray or vegan butter. Arrange the bread cubes in an even layer in the dish.
- Pour the custard mixture evenly over the bread cubes. Press the cubes down gently with a spatula so they absorb the liquid.
- Cover the dish with foil. For overnight prep, refrigerate for 4 to 12 hours. For same-day prep, let it sit at room temperature for at least 30 minutes.
- In a small bowl, stir together the rolled oats, chopped pecans, coconut sugar, melted vegan butter, and cinnamon until crumbly.
- Preheat oven to 350°F (175°C).
- Remove the foil and scatter the pecan crumble topping evenly over the casserole.
- Bake uncovered for 40 to 45 minutes until the top is golden brown and the center is set.
- Let cool for 10 minutes before serving. Drizzle with maple syrup, dust with powdered sugar, and serve with fresh berries.
Notes
- For the best results, use stale or day-old bread. Fresh bread can become too soft.
- Full fat canned coconut milk gives the richest custard. Light coconut milk will work but the texture will be slightly less indulgent.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 325°F oven for best texture.
- Freeze individual portions wrapped tightly for up to 2 months.
This vegan French toast casserole proves that a fully plant-based breakfast can be just as rich, warm, and satisfying as the traditional version. It feeds a crowd, preps ahead beautifully, and fills your kitchen with the kind of cinnamon-and-maple smell that makes everyone wander in asking when breakfast is ready. Give it a try and let us know how it turns out. We’d love to hear what variations you come up with.
Love this recipe? Check out our full collection of vegetarian and vegan recipes for more delicious ideas! And if you’re looking to share your creations (or get inspired by someone else’s), join our closed Facebook Group, The Peas and Carrots Society, a group of non-judgy folks who welcome all! Nothing but good food, good friends, and good fun!
FAQs
Can you make French toast without eggs?
Absolutely. This recipe uses silken tofu blended with coconut milk and arrowroot starch to create a custard that works just like an egg-based batter. The tofu provides the protein structure, the arrowroot helps everything set during baking, and the coconut milk adds the richness you’d normally get from eggs and dairy. Ground flax seeds mixed with water also contribute to the binding, so the casserole holds together when sliced. The result is custardy, golden, and completely egg-free.
What is the best bread for French toast casserole?
A sturdy, slightly crusty bread that can absorb liquid without disintegrating is ideal. French bread and French baguettes are the classic choice because they have a firm crumb that softens beautifully when soaked. Sourdough bread and sourdough boule work wonderfully too and add a slight tang. Vegan brioche bread or vegan Challah bread will give you a richer, more tender result. The key is to use bread that’s a day old or slightly stale so it soaks up the custard mixture thoroughly without turning to mush.
Can I make French toast casserole the night before?
Yes, and it actually tastes better that way. This recipe works perfectly as a vegan overnight French toast casserole. Just assemble the bread cubes and custard in the baking dish, cover it, and refrigerate for up to 12 hours. The overnight soak gives the bread time to fully absorb the cinnamon-spiced custard, resulting in a more evenly flavored and more tender casserole. Add the pecan crumble topping right before baking.
What can I use instead of silken tofu in vegan baking?
If you don’t have silken tofu or prefer to avoid soy, you have a few good options. Chickpea flour whisked into your dairy-free milk creates a batter-like consistency that bakes up nicely. You can also use a combination of ground
Is French toast casserole the same as baked French toast?
They’re very similar and the names are often used interchangeably. Both involve bread soaked in a flavored custard and baked in the oven rather than cooked on a griddle. The main difference is usually in how the bread is arranged. A casserole typically uses bread cubes layered in a baking dish, while some baked French toast recipes use whole slices shingled or layered. In both cases, you get a hands-off breakfast bake that serves a group without any stovetop work.
