Description
A delicious vegan French toast casserole made with day-old bread soaked in a creamy tofu and coconut milk custard, topped with a cinnamon brown sugar crumble and baked to golden perfection. Perfect for a comforting breakfast or brunch.
Ingredients
Scale
Casserole
- 14-16 ounces day-old large loaf french or sourdough bread, cut into 1 inch cubes (about 10 cups)
- 12 ounces silken tofu
- 13.5 ounces full fat coconut milk (1 can)
- 2 tablespoons cornstarch
- 1/2 cup granulated sugar
- 1 tablespoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Topping
- 1/2 cup brown sugar
- 1/4 cup all purpose flour
- 1 teaspoon ground cinnamon
- 3 tablespoons cold vegan butter
Instructions
- Prepare the bread: Cut the day-old bread into 1 inch cubes by first slicing the loaf and then cutting into smaller cubes. Lightly grease a 9 by 13 inch casserole dish and add the bread cubes evenly.
- Make the custard: In a blender, combine the silken tofu (drained of excess water if needed), full fat coconut milk, cornstarch, granulated sugar, pure vanilla extract, ground cinnamon, and salt. Blend until the mixture is smooth and creamy.
- Soak the bread: Pour the blended custard evenly over the bread cubes in the casserole dish. Press down the bread gently with your hands a few times to ensure it soaks up the custard fully. Cover the dish and refrigerate for 8-12 hours (overnight). If short on time, you can bake immediately but soaking improves texture.
- Preheat oven: When ready to bake, preheat your oven to 350 degrees Fahrenheit.
- Prepare the topping: In a small bowl, mix together brown sugar, all purpose flour, and ground cinnamon. Cut in cold vegan butter with a fork or your fingers until the mixture resembles coarse crumbs. Sprinkle this topping evenly over the soaked casserole.
- Bake the casserole: Place the uncovered casserole dish in the preheated oven and bake for 50 minutes until the top is golden brown and the casserole is cooked through.
- Serve: Remove from oven and optionally dust with powdered sugar. Serve warm with pure maple syrup for a delightful vegan breakfast treat.
Notes
- Use day-old, dried out bread to avoid soggy casserole; if only fresh bread is available, let it sit uncovered at room temperature for a few hours to dry out.
- You can use Mori-Nu silken tofu or silken tofu packed in water — just be sure to drain excess water before blending.
- The casserole can be soaked overnight in the refrigerator or baked immediately, but overnight soaking yields better texture and flavor absorption.
- For extra flavor, consider adding a pinch of nutmeg or a splash of orange zest to the custard mix.
- Ensure the vegan butter for the topping is cold to achieve a crumbly texture when cut into the dry ingredients.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 220 mg
- Fat: 15 g
- Saturated Fat: 11 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 0 mg
