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!
Ingredients
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 a flax egg or see notes*
- 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
Instructions
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!
Video
Notes
- 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.
Nutrition
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