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    Home » Breakfast » Vegan French Toast Casserole

    Vegan French Toast Casserole

    Published: Oct 20, 2019 · Updated: May 7, 2024 by Marlena Luna · This post may contain affiliate links. · 47 Comments

    Jump to Recipe Pin SaveSaved!
    Vegan french toast with text for Pinterest.
    A square of vegan french toast casserole with a bite taken out on a white plate.

    Vegan French Toast Casserole is an easy-to-make morning breakfast! Pieces of French bread are covered in a homemade vegan custard, topped with a candied pecan crumble and baked to perfection! Enjoy this baked French toast right away or refrigerate it overnight and bake it the next morning. Holiday brunch will win over the whole family with this recipe!

    A slice of vegan french toast casserole topped with powdered sugar on a white plate.

    Weekend mornings call for more than a simple slice of hummus avocado toast. And, around here I like to keep brunch fresh and fun for the family which means we’re constantly trying new recipes like blueberry breakfast cake.

    A few weekends ago I was on the search for an indulgent morning sweet for the upcoming holidays.

    This Vegan French Toast Casserole definitely nailed it!

    The soft French-toast-like inside and the crispy sugary-crumble top had the family requesting this breakfast bake be added to the weekend morning rotation!

    How to Make French Toast Casserole

    Baked French toast is easy to make!

    Unlike classic vegan French toast, there is no standing over the stovetop flipping each piece of bread. Instead, everything is dumped into a casserole dish and baked.

    To Prepare the Custard

    Start by preparing the custard so it has time to thicken up.

    Measure the non-dairy milk in a large 4-cup glass measuring cup or medium bowl. Add remaining custard ingredients and whisk until everything is well combined. Set the mixture aside, and cube the bread.

    Cube the Bread and Prep the Topping

    French loaf being cubed and added to a white baking dish.

    To easily cube the bread loaf, cut it into 1-inch thick slices. From there, cut the slices into 1-inch cubes as pictured.

    To prepare the sweet pecan topping, mix the flour and sugar in a small bowl. Use a fork or pastry cutter to cut in the oil until it’s well dispersed, then mix in the chopped pecans.

    To Assemble

    Process images of cubed bread in a dish, custard poured over the bread, bread covered in custard, and pecan crumble topping on top.
    1. Add the cubed bread to your greased baking dish.
    2. Give the custard one last whisk then slowly and evenly pour it over the bread as pictured above.
    3. Allow the casserole to rest for 10-15 minutes.
    4. Sprinkle the pecan crumble over the top and bake.

    To bake the Casserole

    Vegan baked french toast after baking in a square white casserole dish.

    Bake the French toast casserole at 350ºF for 40-50 minutes.  Remove it from the oven and allow it to cool for 10-15 minutes before serving.

    Top with powdered sugar and serve with maple syrup for a decadent morning treat!

    French toast casserole topped with powdered sugar in a white casserole dish.

    What kind of bread can I use?

    Any 1-pound loaf of bread will work for this French toast bake. You can use French bread, sourdough, ciabatta, Italian bread, etc.

    I tested this recipe using French, Italian, and sourdough bread. My personal favorite was the sourdough. The slight tang of the bread perfectly balanced out the sweetness of the casserole.

    A slice of baked french toast being removed from the casserole dish.

    Can this recipe be made ahead of time?

    YES!

    For an overnight French toast casserole, prep the custard and bread.  Store them separately in the fridge.

    The next morning, remove the bread and custard from the fridge. Prepare the topping and assemble the casserole.

    A slice of vegan baked french toast on a plate with a fork.

    Mix-ins and Serving Suggestions

    For a simple breakfast, top the baked French toast with powdered sugar and maple syrup.

    Or, use this recipe as a base to create your favorite flavored French toast casserole. Mix in fresh fruit, dried fruit, or nuts!

    Try one of these:

    • diced apple
    • blueberries
    • raspberries
    • strawberries
    • raisins
    • dried cranberries
    • extra pecans
    • chopped walnuts
    • chocolate chips
    Syrup poured on french toast casserole.

    Tips for making vegan french toast casserole

    • Overnight recipe: To keep the ingredients separate for an overnight bake, store the bread cubes in a resealable bag and the custard (minus the cornstarch) covered in the fridge. The next morning whisk the cornstarch into the custard and proceed with the remaining steps.
    • Added fall flavors: For a seasonal taste to this recipe, swap out the cinnamon for pumpkin spice.
    • Nut free: Omit the pecans for a nut-free version.
    • Flaxseed: This recipe uses flaxseed for some added nutrition. If you don't have any, replace it with an extra ½ Tablespoon of cornstarch (3 Tablespoons total).
    A bite of vegan french toast casserole on a fork.

    More Vegan Breakfast Favorites

    • banana bread
    • cinnamon pancakes
    • blueberry scones
    • zucchini bread
    • buttermilk pancakes

    We'd love to hear from you!

    If you enjoyed this vegan recipe, please leave a 5-star rating in the recipe card and share your thoughts in the comments below.

    Also, if you snap a photo, share it with us! We love to see your creations!! You can find us on Pinterest, Facebook, and Instagram.

    Or, get the links to new recipes delivered straight to your inbox by signing up for our newsletter.  

    See ya there!

    Recipe

    Vegan French Toast Casserole

    prep time: 25 minutes minutes
    cook time: 40 minutes minutes
    total time: 1 hour hour 5 minutes minutes
    servings: 9 servings
    Vegan French toast casserole is an easy-to-make morning breakfast! Pieces of French bread are covered in a homemade vegan custard, topped with a candied pecan crumble, and baked to perfection! Enjoy right away, or refrigerate overnight.
    4.57 stars (282 reviews)
    Print Pin SaveSaved!

    Ingredients

    Bread

    • 1 lb loaf of french bread

    Custard

    • 2 ⅓ cups non-dairy milk
    • ⅓ cup coconut sugar
    • 2 ½ Tablespoons cornstarch
    • 2 Tablespoons ground flax seed
    • 2 teaspoons ground cinnamon
    • 2 teaspoons vanilla extract
    • ¼ teaspoon Himalayan pink salt

    Pecan Topping (optional)

    • ½ cup pecans,, chopped
    • ¼ cup all-purpose flour
    • ⅓ cup coconut sugar
    • 2 Tablespoons coconut oil,, solid at room temperature (or vegan butter)
    Prevent your screen from going dark

    Instructions

    • Whisk together the custard ingredients and set aside for 10 minutes to thicken.
    • In the meantime, cube the bread. Cut the loaf into 1-inch slices then cut the slices into one-inch cubes.
    • Add the cubed bread to an oiled 7x11-inch baking dish. Evenly pour the custard over the bread and set it aside for about 15 minutes.
      Tip: The bread and custard can be stirred to better coat the bread.
    • Prep the pecan topping while the bread soaks. Mix the sugar and flour in a medium bowl. Use a fork or pastry cutter to cut in the oil, then mix in the chopped pecans.
    • Sprinkle the pecan crumble across the top of the casserole.
    • Bake uncovered at 350ºF for 40-50 minutes. Remove the casserole from the oven and allow it to cool for 10 minutes before serving.
    • Dust with optional powdered sugar and serve with maple syrup.

      ENJOY!

    Notes

    • To make this recipe ahead: First prepare the custard and bread. Then, store them separately in the fridge. The next morning, remove the bread and custard from the fridge. Prepare the topping and assemble the casserole.
    • To make the casserole without ground flaxseed: Replace the flaxseed with an extra Tablespoon of cornstarch (for a total of 3 and ½ Tablespoons of cornstarch).
    • For flaxseed meal, which isn't as fine as ground flaxseed, use 3 Tablespoons.
    • If the custard is too thick to pour, slowly whisk in more non-dairy milk to thin it out.
    • If the custard is too thin: Add another 2-4 teaspoons more flax seed. Set aside for another 5-10 minutes.
    • You can use a 9x9-inch dish, but the custard is dispersed better in a bigger dish.

    Nutrition

    Serving: 1slice | Calories: 248kcal | Carbohydrates: 39g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Sodium: 313mg | Fiber: 3g | Sugar: 11g

    **Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**

    course: Breakfast, Holiday Eats
    cuisine: American
    author: Marlena Luna
    Did you make this recipe?Please consider Leaving a Review!

    Where You Get Your Protein is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Where You Get Your Protein will receive a small commission from the purchase at no additional cost to you.

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    Reader Interactions

    Comments

      4.57 from 282 votes (280 ratings without comment)

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      Rate This Recipe




    1. Tamara

      September 14, 2024 at 7:52 am

      It came out so good! I made it for a brunch and it was so good that I made it again for my family the next weekend! This is for sure going into our regular weekend breakfast routine

      Reply
      • Marlena Luna

        September 15, 2024 at 9:02 am

        I'm so glad you loved the recipe! Thank you for the wonderful review!!

        Reply
    2. Anonymous

      May 08, 2024 at 1:54 pm

      Made this over the weekend and the family loved it! Thank you

      Reply
    3. Kerri

      December 25, 2023 at 5:40 pm

      We had this for Christmas breakfast and it was a hit all around. I put it all together last night so I just had to take it out of the fridge and bake it. Perfect and easy for a holiday morning.

      Reply
      • Marlena Luna

        December 26, 2023 at 11:15 am

        Thanks for sharing your wonderful feedback, Kerri!! I'm glad to hear everyone enjoyed the recipe!

        Reply
    4. Brian

      September 15, 2023 at 8:24 am

      Made this on a family beach trip and there were no leftovers! Everyone, vegans and non vegans, LOVED IT! It was easy to whip up so I’ll definitely be making again.

      Reply
      • Marlena Luna

        September 15, 2023 at 4:09 pm

        That's fantastic, Brian! I'm so glad the recipe was loved by everyone! Happy baking!

        Reply
    5. Kim C

      September 01, 2023 at 7:26 am

      I love this dish! I made it for my coworkers and it was a hit! I did half coconut milk with cashew milk and used an egg replacer powder since I was out of flax. The custard baked up absolutely perfect. I also zested the topping with orange rind. This is definitely a keeper, thank you!

      Reply
      • Marlena Luna

        September 02, 2023 at 9:04 am

        Thank you for sharing your wonderful feedback, Kim!! I'm thrilled your substitutions were a success and the recipe was a hit!

        Reply
    6. Tracie

      August 20, 2023 at 6:46 am

      5 stars!!! Made this recipe for a large family breakfast while traveling and it was a hit! Easily feed 10 people and was so easy to put together! Only change I made was to add frozen blueberries before baking, delish! This one is a keeper!

      Reply
      • Marlena Luna

        August 20, 2023 at 1:10 pm

        Thank you for the awesome feedback, Tracie!! I'm so glad the recipe was a hit!

        Reply
    7. Jill

      August 18, 2023 at 1:46 pm

      I wonder how many people accidently gave you a 4 star rating when they just wanted to read the reviews

      Reply
    8. Allison

      April 23, 2023 at 8:18 am

      Hey I think your prep time is wrong...this recipe takes way over 30 minutes to prep because of all the waiting for the custard to set and then let the bread soak with the custard. I thought this recipe would be ready in 1 hour but really it's like 1 hour 20 +. Just wanted to let you know.

      Reply
    9. Kayla

      December 21, 2022 at 2:41 pm

      Hi! I tried making this recipe but it came out tasting very salty and not good. When I tried the custard before adding the cornstarch it tasted fine, but after was when the taste changed drastically. What do you recommend? Can I use less cornstarch, like a teaspoon?

      Reply
      • Marlena Luna

        December 21, 2022 at 4:06 pm

        Hi Kayla! Sure, you can try using less cornstarch (1/2 to 1 Tablespoon), but the custard may not thicken up as well.

        Reply
        • Kayla

          December 28, 2022 at 4:03 pm

          I realized I accidentally used baking soda instead.. oops! I am definitely going to try this recipe again using the correct ingredients and I’m sure it will be great. Sorry!

          Reply
          • Marlena Luna

            December 29, 2022 at 3:18 pm

            No worries, I had a feeling that could be the problem. Hopefully your next try will be a success! Enjoy Kayla!

    10. Tiffany

      July 24, 2022 at 11:49 am

      This was delicious! You would never know it’s a vegan casserole. I’m making this at our next family Thanksgiving gathering. Thank you!

      Reply
      • Marlena Luna

        July 28, 2022 at 2:57 pm

        That's awesome, Tiffany! I'm so glad it was a hit!

        Reply
    11. Amanda

      May 30, 2022 at 2:26 pm

      I have made this several times and each time it is great! I use all the bread heals that I save from sandwich loaves. I accidentally left the topping mixture in the food processor too long and made more of a cookie dough like paste, but it was amazing! Baked up nice and crunchy. I like this recipe because it helps me feed a bunch of kids and uses up my stash of bread heals. Thank you so much for posting this.

      Reply
      • Marlena Luna

        June 01, 2022 at 10:46 am

        That's wonderful to hear!! What a great idea using the bread ends!

        Reply
    12. Vicki

      April 12, 2022 at 8:03 am

      Hello, this recipe looks perfect to bring to an Easter Brunch this Sunday. Would upping the recipe to 1 and 1/2 fit better in a 9x13 pan or just as is? I want to make sure there is enough but not overflowing as we have to travel an hour from home.
      Thank you!!

      Reply
      • Marlena Luna

        April 12, 2022 at 11:32 am

        Yes, increasing the recipe to 1 and 1/2 will fit better in a 9x13-inch dish. Enjoy! Happy Easter!

        Reply
        • Vicki

          April 14, 2022 at 8:17 pm

          Thank you same to you!!

          Reply
    13. Carolyn Tyler

      March 24, 2022 at 2:39 am

      I made this casserole a few months ago and it was Delicious. I don't eat a lot of bread but I had some Potato Buns that needed to be used in something so that's what I used and they worked great.I'm about to make it again. Thank you for a Delicious and easy recipe.

      Reply
      • Marlena Luna

        March 24, 2022 at 9:25 am

        That's wonderful to hear!! I'm glad you enjoyed the recipe!

        Reply
    14. Sue

      March 17, 2022 at 9:32 am

      Want to make this for a potluck—how could I double it? I have a nice large baking dish (maybe 13-14” circumference). Would that work? Any other tips? Sorry and thank you! Looks delish!

      Reply
      • Marlena Luna

        March 18, 2022 at 10:19 am

        Yes, a 9x13" dish or a round 13-14" dish will work for a double batch. Everything else should be fine to double. Enjoy!

        Reply
    15. Tiffany Blodget

      February 03, 2022 at 4:44 pm

      What kind of milk did you use in your recipe, almond, coconut? Please advise and thank you!

      Reply
      • Marlena Luna

        February 03, 2022 at 6:32 pm

        I used unsweetened, plain almond milk.

        Reply
    16. Lidia Le Francois

      February 15, 2021 at 5:12 pm

      Does the topping have to have more sugar? There's already sugar in the custard part. Can I reduce the sugar? Thank you.

      Reply
      • Marlena Luna

        February 18, 2021 at 10:40 am

        For a less sweet casserole, reduce the sugar in the custard. For a less sweet topping, leave off the topping and add chopped nuts instead.

        Reply
    17. karen

      January 02, 2021 at 9:38 am

      Can I use a 9x13 pan?

      Reply
      • Marlena Luna

        January 17, 2021 at 3:01 pm

        Yes, a 9x13 pan will work. The difference will be the thickness of the casserole. Also, it may require less time to cook.

        Reply
        • Kathy

          November 15, 2022 at 6:58 am

          Can you use chia seeds instead of flaxseeds to make this casserole?

          Reply
          • Marlena Luna

            November 15, 2022 at 8:01 pm

            Yes, chia seeds can be used as a substitution. Enjoy!

      • Tara D

        October 09, 2021 at 8:39 pm

        Wow, this was delicious! I used a blend of full fat coconut milk and unsweetened soymilk for the custard and walnuts for the topping. The recipe makes the perfect amount of custard, and the crunchy caramelized topping was so good! I appreciated that it wasn't overly sweet. I served it with mixed berry sauce, cinnamon apples, vegan whipped topping, and maple syrup. Thank you for a wonderful recipe!

        Reply
        • Marlena Luna

          October 12, 2021 at 5:13 pm

          I'm so glad you enjoyed the recipe! :)

          Reply
    18. Alison

      December 22, 2020 at 7:34 pm

      Marlena this looks fabulous! I am going to make this for Christmas morning, I have one question though. I see you say it can be made ahead of time overnight, so my question is, is there a specific reason you dont just pour it over the night before? Just curious because Ive made a few overnight french toast recipes and they all have you pour it and store it Thanks!

      Reply
      • Marlena Luna

        December 22, 2020 at 8:56 pm

        Sure you can do that.

        Reply
    19. lyndsay

      December 21, 2020 at 3:44 pm

      This looks so good, and I’d love to make it for Christmas breakfast. Is it possible to use regular sugar instead of coconut sugar?

      Reply
      • Marlena Luna

        December 21, 2020 at 8:16 pm

        Absolutely! An equal amount of regular sugar can be used instead.

        Reply
    20. Elizabeth

      September 07, 2020 at 10:35 am

      This was delicious and so easy! I used Italian bread, and it was perfect. My casserole did come out the slightest bit soggy at the bottom, but my bread chunks were a bit large. I suggest making sure the chunks are 1"x1" or maybe using a larger dish to get maximum crunch surface.

      Thanks so much for the recipe!

      Reply
      • Marlena Luna

        September 12, 2020 at 11:52 am

        Another option is to add the bread cubes to a lidded bowl or sealable bag, then pour the custard in and give it a shake. (The key is to evenly cover each bread cube with the custard) Transfer the cubes to the baking dish leaving behind any extra liquid.

        Reply
      • Kris

        July 10, 2022 at 4:43 pm

        I made this tonight after long anticipating and was very sad that it turned out soggy too. I even cooked it a bit longer but that didn’t help. Flavor was good, just soggy.

        Reply
    21. Jessi

      July 08, 2020 at 7:11 am

      Hello,
      First off I'm new to this site and I must say I will be coming back!
      I want to make this french toast casserole and while I normally make my plant milks I haven't really felt like it as of lately but I do have canned coconut milk. Can it be used for this receipe or will it be too thick? Maybe I can add water to lighten it up? Also I've seen others use silken tofu. Have you ever tried?

      Reply
      • Marlena Luna

        July 09, 2020 at 11:50 am

        Hi Jessi! Canned coconut milk is a good replacement. I have not tried silken tofu yet. Let us know how it turns out! :)

        Reply

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    Hi, I’m Marlena the recipe creator behind Where You Get Your Protein! I love spending time in the kitchen cookin’ up delicious vegan comfort foods! Most of the ingredients I use are easy-to-find or pantry staples. Stick around and enjoy some amazing vegan food!

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