Description
A delicious and comforting Vegan French Toast Casserole made with silken tofu and coconut milk custard soaked into day-old bread cubes, topped with a cinnamon brown sugar crumble. Perfect for a make-ahead breakfast or brunch that's dairy-free and plant-based.
Ingredients
Scale
Main
- 1 day old large loaf (14-16 ounces) french or sourdough bread, cut into 1 inch cubes (about 10 cups)
- 12 ounces silken tofu
- 1 (13.5-ounce) can full fat coconut milk
- 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 vegan butter, cold
Instructions
- Prepare the bread: Cut the day-old bread into 1 inch cubes by slicing the loaf and then cutting into smaller cubes. Lightly grease a 9x13 inch casserole dish and add the bread cubes to it.
- Make the custard: In a blender, combine the silken tofu (drained), full fat coconut milk, cornstarch, granulated sugar, vanilla extract, ground cinnamon, and salt. Blend until the mixture is smooth and creamy.
- Soak the bread: Pour the custard evenly over the bread cubes in the casserole dish. Using your hands, gently press the bread down into the custard a few times to ensure the cubes soak it up. Cover the dish and refrigerate for 8 to 12 hours, or bake immediately if preferred.
- Preheat the oven: When ready to bake, preheat your oven to 350 degrees Fahrenheit.
- Prepare the topping: In a small bowl, mix together the brown sugar, all purpose flour, and ground cinnamon. Cut the cold vegan butter into the mixture using a fork or your fingers until crumbly. Sprinkle this topping evenly over the soaked bread casserole.
- Bake the casserole: Place the uncovered casserole into the preheated oven and bake for 50 minutes, or until the top is golden brown and the casserole is cooked through.
- Serve: Dust with powdered sugar and serve warm with pure maple syrup. Enjoy your vegan breakfast treat!
Notes
- Use day-old, dried-out bread to prevent a soggy casserole. Fresh bread should be left uncovered at room temperature for a few hours to dry.
- Drain the silken tofu well before blending to avoid excess water in the custard.
- Can be assembled the night before and baked fresh in the morning for convenience.
- Use full fat coconut milk for a rich and creamy custard texture.
- For the topping, cold vegan butter helps create a crumbly, crisp texture when baked.
Nutrition
- Serving Size: 1 serving
- Calories: 300 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 9 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 0 mg
