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Overnight French Toast Casserole on plate with fresh strawberries

Overnight French Toast Casserole (Vegan)

Print Recipe
This vegan overnight French toast casserole is dairy-free, eggless, and takes 15 minutes of prep the night before a holiday brunch. It's made with pumpkin puree, coconut milk, and a crunchy maple pecan streusel topping.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 7 servings
Calories 422
Author Jessica Hylton

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
  • 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

 
  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.
  4. 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.
  5. 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