Overnight Baked French Toast Casserole (Vegan)

By Jessica Hylton - - Updated

This Overnight Baked French Toast Casserole is always a complete hit! It’s vegan, takes 15 minutes of prep and each bite is loaded with deliciousness!



Overnight baked french toast casserole on a white plate being drizzled with syrup.

It’s the most wonderful time of the year! Okay, cheese ball much? Seriously though, Christmas time is my absolute most favourite time of the year. The decorations, the music, the energy, the music…AND of course, the delightful food. Take french toast for example. Every December, I feel an immediate pining for it.

This Overnight Baked French Toast Casserole hit every single craving right out of the park for me. Comforting, insanely festive, loaded with delicious cinnamon-y flavour and SO easy to make.

Overhead shot of french toast casserole in a white baking dish.

I know just how hectic the holidays are, so I’m going to make this one extra easy for you. I actually just bought my tree yesterday and my brain is 100% decorations this, decorations that. With that, gift shopping, my holiday cleanup and family time, no wonder it’s so busy!

Luckily, the prep steps for the french toast casserole are incredibly simple. If you want to bake yourself a loaf, that’s perfectly fine. I purchased a baguette from the French bakery down the road from me. This made everything way easier.

A portion of french toast casserole on a plate with casserole in the background.

The next steps are mixing the vegan batter for the french toast casserole, pouring it over the bread, and letting it set overnight. YES, easy peasy. You could make this right after dinner, or right before bed and just leave it in the fridge. Which is exactly what I did.

The magical elves then jump in (can’t help myself) and the loaf soaks up all of the cinnamon-y goodness of the batter. You honestly don’t even need the topping at this point. It IS however, absolutely the cherry on top.
Dusting the french toast casserole with sugar.

The next morning, whip up the maple pecan topping for the casserole. Mix and stir, as the video indicates. Simple. Spread over and bake.

You don’t need to top it with insane amounts of organic powdered sugar. That’s a crazy video food blogger thing.  You definitely do need to drizzle some maple syrup or agave nectar all over it though. Taste a bit first, because mine tasted lovely with out. The maple syrup was just to bring in that holiday cheer of sitting around the table, eating french toast casserole and watching Elf for the 12th time.

P.S. This freezes perfectly. So if you’d be so kind, I need to cut another slice and devour this to the smell of Christmas wafting through my house in every way possible.

Pouring syrup on a portion of french toast casserole.

P.S. Here are some of the items I used to make this recipe if you’d like to use them too:



This Overnight French Toast Casserole is always a complete hit! It's vegan, takes 15 minutes of prep and each bite is loaded with deliciousness! via https://jessicainthekitchen.com

A portion of french toast casserole on a plate with syrup poured onto it.

Overnight French Toast Casserole (Vegan)

This Overnight Baked French Toast Casserole is always a complete hit! It’s vegan, takes 15 minutes of prep and each bite is loaded with deliciousness!
by: Jessica in the Kitchen
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 7 servings
Course Breakfast
Cuisine American

Overnight French Toast Casserole (Vegan)

  • 14 ounces gluten free French loaf or challah broken or torn into 1 inch pieces
  • 1 cup pumpkin purée
  • 4 flax eggs* learn how to make flax eggs
  • 1/2 cup coconut milk
  • 1 cup almond milk
  • 1/4 to 1/3 cup maple syrup depending on how sweet you want it. 1/4 is minimum, 1/3 is more noticeable
  • 1 teaspoon ground cinnamon
  • Pinch salt
  • 1 tablespoon vanilla extract

Pecan Topping

  • 7 tablespoons almond flour
  • 3 tablespoons maple syrup
  • 1/2 tablespoons melted vegan butter
  • 3/4 cup pecans coarsely chopped


Overnight French Toast Casserole (Vegan)

  • Set the french loaf in a casserole dish (I used a 1.5 QT).
  • Mix together the pumpkin puree, flax eggs, coconut milk, almond milk, maple syrup, ground cinnamon, salt and vanilla extract. Mix thoroughly.
  • Pour over the bread and press down so every bit gets soaked in batter.
  • Cover with saran wrap and place in the fridge overnight, or at least 6 hours.
  • Remove from fridge when set. Preheat oven to 350 degrees.
  • In a small bowl, mix the almond flour, maple syrup, vegan butter and chopped pecans. Stir together to combine and spread over the top of the casserole.
  • Bake for 45 to 60 minutes. I prefer about 50 which is set but still soft on the inside. If you want it completely baked, definitely aim for 60 minutes. The top may get a bit crispy after the first 20 minutes so cover with foil if necessary and keep baking.
  • Remove from oven and allow to cool slightly. Serve with maple syrup and enjoy!
  1. This recipe is vegan.
  2. TO MAKE IT GLUTEN FREE Use a gluten free loaf.
  3. ALTERNATIVES You can sub any other liquid sweetener such as agave. You can put in more add-ins: blueberries, more spices, apples. You can use coconut flour instead of almond flour, or regular flour if you aren’t gluten free.
Instagram Jessica in the KitchenIf you try this Overnight Baked French Toast Casserole (Vegan) please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.


Vegan Cinnamon French Toast (Sticks)
Vegan Pumpkin French Toast


Calories: 422kcal | Carbohydrates: 49g | Protein: 10g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 29mg | Sodium: 276mg | Potassium: 308mg | Fiber: 6g | Sugar: 15g | Vitamin A: 5567IU | Vitamin C: 2mg | Calcium: 169mg | Iron: 4mg
by Jessica

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Recipe Rating


  1. N says:

    5 stars
    Oh my goodness, so good!! Christmas morning has never been easier (just threw it in the oven after prepping it the night before) or tastier! We made it with soy and oat milk and chia eggs, since I’m not a big coconut fan and we had a lot of chia seeds, and it turned out amazing. The leftovers reheated nicely too. Can’t wait to make this one again soon!

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