Overnight Baked French Toast Casserole (Vegan)
This vegan Overnight Baked French Toast Casserole is a guaranteed hit! It has the subtle flavors of pumpkin pie, with a crunchy pecan-maple topping. Super easy and perfect to make ahead, too!
WATCH THE VIDEO TO SEE HOW IT’S MADE:
This Overnight Baked French Toast Casserole is full of festive flavors. Warm cinnamon, fragrant vanilla, and earthy pumpkin make this the perfect recipe to serve for a holiday brunch with family and friends. As a bonus, your whole house will smell like cinnamon as it bakes up, which will instantly put you in the holiday spirit!
I know how hectic the holidays are, so I’m going to make this one extra easy for you. The prep for this overnight French toast casserole is incredibly simple. Just like a traditional French toast casserole, you’ll assemble all the ingredients the night before so the bread can soak up the vegan custard. The next morning, whip up the maple pecan topping for the casserole and pop it in the oven.
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Gluten free French loaf or challah – You can use traditional French bread, sourdough, or challah if you’re not avoiding gluten.
- Pumpkin puree – Make sure you buy pure pumpkin, not pumpkin pie mix.
- Flax eggs – Learn how to make flax eggs
- Coconut milk – Use the canned variety, not the refrigerated cartons or bottles. This adds creaminess to the recipe.
- Almond milk – Or use another plant-based milk you have on hand.
- Maple syrup – Buy real maple syrup, not breakfast syrup. It’s not the same!
- Ground cinnamon – You can use pumpkin pie spice instead if you want to lean into pumpkin season.
- Pinch salt
- Vanilla extract
- Almond flour – You can use coconut flour instead of almond flour, or regular flour if you aren’t gluten free.
- Maple syrup – You can sub any other liquid sweetener, such as agave.
- Vegan butter – This needs to be melted.
- Pecans – You can buy whole pecans and chop them or buy pecan pieces.
What Kind of Bread Should I Use?
You have options when it comes to the bread you use. Gluten free, gluten-full (okay, that’s not a word), whatever! The most important thing is that your bread should be stale. If it’s fresh and moist, your French toast casserole will turn out soggy.
Use day-old bread, or if that’s not an option, cut the bread into squares and let them sit at room temperature for a few hours to dry out or pop them in the oven at 300ºF for 10 to 15 minutes, or until the bread is dry but not toasted.
How to Make a French Toast Casserole
Here’s what you’ll need to do to make overnight French toast casserole:
Make the custard. Combine the pumpkin puree, flax eggs, coconut milk, almond milk, maple syrup, ground cinnamon, salt and vanilla extract. Whisk until the puree is fully incorporated and no lumps remain.
Assemble. Place the bread cubes in a greased casserole dish. Pour the custard over the bread and press down so they’re completely soaked. Cover the dish with plastic wrap and refrigerate it overnight, or for at least 6 hours.
Prepare to bake. Remove the casserole from the refrigerator and set it on the countertop to warm up a bit. Preheat the oven to 350ºF.
Make the topping. Combine the almond flour, maple syrup, vegan butter and chopped pecans in a small bowl and stir. Spread the mixture over the top of the casserole.
Bake. Bake the casserole for 45 to 60 minutes. Because this is a vegan French toast casserole and it doesn’t have any eggs, you can bake it until it reaches your desired texture. If you want it extra soft and creamy, you can take it out earlier!
Finish. Remove the casserole dish from the oven and allow it to cool slightly before serving. Serve with a drizzle (or generous pour) of maple syrup, if desired.
Tips for Success
This vegan French toast casserole is pretty straightforward, but these tips will help you make sure yours turns out perfect:
- Don’t make the topping in advance. It needs to be made in the morning so it’s fresh.
- About the cooking times. I prefer cooking this casserole for about 50 minutes, when it’s set but still soft on the inside. If you want it completely baked, definitely aim for 60 minutes.
- Watch the topping. The top may get a bit browned after the first 20 minutes, so cover the baking dish with foil, if necessary.
The pumpkin-y flavors in this vegan overnight French toast casserole make it great for pairing with any of these add-ins:
- Diced apples
- Diced pears
- Chocolate chips
You may or may not need the maple syrup for serving. Taste a bit of the casserole first, because mine tasted lovely with out. A dusting of powdered sugar is extra festive, or serve this casserole with apple butter or coconut whipped cream!
For a well-rounded breakfast, add something savory: Tofu Scramble, Garlic Roasted Potatoes, or your favorite plant-based sausage or bacon.
How to Store and Reheat Leftovers
Store leftovers tightly wrapped in the refrigerator for up to 3 days. You can warm them up in the oven at 350ºF for about 20 minutes (depending on the amount you’re heating up) or in the microwave until they’re warmed through.
Can I Freeze This?
Yes, French toast casserole freezes perfectly! Wrap it well and keep it in the freezer for up to 2 months. For best results, let it thaw in the refrigerator, then reheat according to the instructions above.
Enjoy friends! If you make this overnight French toast casserole, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
P.S. Here are some of the items I used to make this recipe if you’d like to use them too:
| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |
Overnight French Toast Casserole (Vegan)
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
- 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!
- This recipe is vegan.
- TO MAKE IT GLUTEN FREE Use a gluten free loaf.
- 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.
- Store leftovers tightly wrapped in the refrigerator for up to 3 days. You can warm them up in the oven at 350ºF for about 20 minutes (depending on the amount you’re heating up) or in the microwave until they’re warmed through.
- To freeze this casserole wrap it well and keep it in the freezer for up to 2 months. For best results, let it thaw in the refrigerator, then reheat it according to the instructions above.
MORE VEGAN FRENCH TOAST RECIPESVegan Cinnamon French Toast (Sticks) Vegan Pumpkin French Toast
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
This would be a great breakfast to wake up to!
Have you tried cutting this up and freezing it? I’m often cooking for just me so when I make large dishes like this, I have to freeze it.. This looks fantastic & I’d love to try it!
Yes I have! I’m actually eating it piece by piece from the freezer now haha. You just cut it up like a casserole, wrap it in foil then in a plastic zipped bag. Then just reheat it at about 450 degrees Fahrenheit for about 15 to 20 minutes (that’s what I did) to reheat it. It’s a bit iffy re time depending on the size.
Hope that helps!
Definitely helps!:) So glad this can be frozen. And I often have leftover bread so this is a great way to use it! Thank you!:)
Does the loaf need to be dried out at all if it is a little soft for a french loaf? So excited to try tonight!
I used a day old french loaf but you should be totally fine! It’ll all soak in overnight anyway. Hope that helps and enjoy!! 🙂
The serving size says this serves 1. Is that correct?
Oh dear, no!! I just made a few changes on my site and it seems it filled it all the blank serving sizes with “1”. Thanks for pointing that out – this serves at least 7 people well!
This looks delicious! Making for Mother’s Day 🙂 When you say coconut milk, is that full fat canned coconut milk? Or the kind in a carton? Thanks!
Sorry I’m just seeing this!! Either is fine, full fat if you want it richer!
Pumpkin Puree? Does it taste like pumpkin?
Hi, Jessica! I love this recipe and am making it this weekend for a Christmas brunch. My oven is broken and I have to use a family members, so I need to get creative-what do you think the longest this can sit in the fridge prior to baking is? Thanks!
Sorry I’m just seeing your comment!! I think overnight is probably the longest time you’d want to have this!
Have you tried using VeganEgg (Follow Your Heart brand) instead of flax eggs? I like it for the more eggie texture. If I use it, do you think I should liquids or anything? Can’t wait to try this for a potluck brunch I’m going to this weekend!
I haven’t tried it in this!! Sorry I’m just seeing your comment – I hope it went well!
I made this last Christmas and it was delicious. But I don’t remember what size can of pumpkin purée I used. The recipe doesn’t specify. What do you recommend?
Just reread the recipe. It says 1 cup. Lol