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Eggless French Toast Casserole

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!
Course Breakfast, brunch
Cuisine American
Keyword casserole, easy, eggfree, Eggless, French, Toast
Prep Time 15 minutes
Cook Time 30 minutes
Cooling time 30 minutes
Total Time 1 hour 15 minutes
Servings 6
Calories 346kcal


  • 1 ½ cup (360 ml) milk (I used whole)
  • ½ cup (65 gr) cornstarch
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 4 tablespoons pure maple syrup
  • ¼ teaspoon black salt
  • 1 tablespoon nutritional yeast
  • 2 teaspoons pure vanilla extract
  • 4 tablespoons (60 gr) butter, melted + more for butter the baking dish
  • 6 slices of bread (thick slices, approx.1-inch)
  • ½ cup pecans, chopped (optional)
  • 3 tablespoons granulated sugar

For serving (optional):


  • Pour milk mixture over the bread slices, making sure all are covered evenly with the mixture. Spoon some of the mixture in between the slices, if necessary. Cover with foil and refrigerate for at least 30 minutes or up to overnight.
  • When ready to bake, preheat 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 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 softer 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.


BREAD: I usually make this casserole with white loaf bread since Brioche or Challah bread has eggs in it. You can cube your bread if you don’t wish too, but in this case, I would recommend using a day-old crusty bread, such as French bread.
STORE: Cover leftovers tightly and store in the refrigerator for 2-3 days.
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.
Yes! Cook French toast casserole according to recipe instructions and allow to cool completely on a wire rack. Then tightly cover the casserole with foil and plastic wrap. Use the frozen French toast casserole within 1 month for best quality.
★Did you make this recipe? Don't forget to give it a star rating below!
Please note that nutritional information is a rough estimate and it can vary depending on the products used.


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