Eggless French Toast Casserole
This Eggless French Toast Casserole is soft and fluffy on the inside, and golden brown and crunchy on top. An easy and simple breakfast recipe that everyone will love!
Servings 6
Calories 346kcal
Ingredients
- 1 ½ cup (360 ml) milk (I used whole)
- ½ cup (65 g) cornstarch
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 4 tablespoons (60 ml) pure maple syrup
- ¼ teaspoon black salt (see note for substitute)
- 1 tablespoon nutritional yeast
- 2 teaspoons (10 ml) pure vanilla extract
- 4 tablespoons (60 g) butter, melted + more to butter the baking dish
- 6 slices of bread (thick slices, approx.1-inch)
- ½ cup pecans, chopped (optional)
- 3 tablespoons (36 g) granulated sugar
For serving (optional):
- Pure maple syrup
- Confectioner’s sugar powdered sugar, for dusting
- Fresh blueberries for serving
Instructions
- In a large bowl, mix milk, cornstarch, cinnamon, nutmeg, maple syrup, black salt, nutritional yeast, vanilla, and half of the melted butter (2 tablespoons - 30 g).
- Arrange bread in overlapping rows in the prepared dish. Pour the egg-free custard over, pressing bread down into the custard to help soak it up; spoon some of the mixture in between the slices, if necessary. Let sit for 5 minutes, then press down once more. Cover with foil and refrigerate for at least 1 hour or up to overnight.
- When ready to bake, preheat the oven to 375º F / 190º C.
- Remove the foil. Top with pecans and sprinkle with 3 tablespoons sugar. Then drizzle with the remaining 2 tablespoons of melted butter. Bake, uncovered for 20 - 25 minutes, or until lightly brown on top. TIP: After the initial 20 -25 minutes of baking, I usually turn on the oven's broil and bake the casserole for additional 3- 5 minutes until the top is golden brown because we like it crunchier. If you like it soft, you don't need to do this extra step.
- Dust with confectioner’s sugar, if desired, drizzle warm with pure maple syrup and fresh blueberries. Serve immediately.
Notes
BREAD: For this recipe, I use store-bought vegan brioche bread. However, you can use a rich, soft bread, such as brioche or challah. Or you can use a hearty Italian or French loaf. If you don't like soggy bread, I highly recommend using a hearty bread instead. If using a soft bread, you can dry it out in the oven, so it does fall apart when soaking.
DRYING OUT THE BREAD: This is an extra step you can take if you don't like soggy bread. To dry out the bread, arrange the bread in a single layer on the rack of a 285° F preheated oven and bake for 12 to 15 minutes.
STORE: Cover leftovers tightly and store them in the refrigerator for 4 days.
FREEZE: The fully cooked casserole can be frozen, although it's better when fresh. You can freeze the whole casserole, well wrapped in plastic wrap and foil, or you can freeze individual portions. When ready to eat, defrost in the refrigerator overnight. Heat till just warmed through in the oven or microwave.
MAKE-AHEAD: Assemble the casserole through Step 3, cover well, and refrigerate overnight. The next day, uncover, sprinkle the casserole with the topping, and bake.
REHEAT: The best way to reheat it is to bake it covered with foil in the oven at 350F for 10-12 minutes to warm through, then uncover it and let the top re-crisp.
RECIPE TIPS:
- For extra richness, use half-and-half in the custard instead of milk. Avoid using fat-free milk, which won’t lend enough richness.
- When ready to bake, take the casserole out of the refrigerator, and set it aside at room temperature for 30 minutes to take the chill off while the oven heats.
Nutrition
Calories: 346kcal | Carbohydrates: 44g | Protein: 6g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 26mg | Sodium: 337mg | Potassium: 220mg | Fiber: 3g | Sugar: 19g | Vitamin A: 332IU | Calcium: 133mg | Iron: 1mg