Vegan Blueberry French Toast Casserole Recipe
This Vegan Blueberry French Toast Casserole is a delightful plant-based brunch option featuring crusty vegan bread soaked in a rich, cinnamon-spiced coconut milk custard, layered with fresh blueberries, and topped with a crunchy almond and brown sugar topping. Perfectly baked to golden perfection, this recipe combines creamy, fruity, and crunchy textures for a comforting and wholesome meal suitable for vegans and anyone seeking a delicious dairy-free French toast bake.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 2 hours 55 minutes (including chilling time)
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
For the Casserole:
- 1 loaf of crusty vegan bread (such as sourdough or French bread), cut into cubes
- 2 cups fresh or frozen blueberries
- Optional: 1/2 cup chopped strawberries or raspberries
For the Custard:
- 2 cups unsweetened plant-based milk (almond, soy, or oat milk)
- 1/2 cup canned coconut milk
- 1/3 cup maple syrup or agave nectar
- 3 tablespoons ground flaxseed
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
For the Topping:
- 1/4 cup brown sugar or coconut sugar
- 1/4 cup sliced almonds or chopped pecans (optional)
- 1 teaspoon ground cinnamon
- Optional: 2 tablespoons vegan butter or coconut oil, melted
Instructions
- Prepare the Bread and Blueberries: Grease a 9×13-inch baking dish with vegan butter or coconut oil to prevent sticking. Spread the bread cubes evenly in the dish, ensuring uniform soaking. Sprinkle the blueberries over the bread, optionally mixing in chopped strawberries or raspberries for extra flavor.
- Make the Custard: In a large mixing bowl, whisk together plant-based milk, coconut milk, maple syrup, ground flaxseed, vanilla extract, cinnamon, nutmeg, and salt. Let the mixture sit for 5 minutes to thicken slightly. Pour the custard evenly over the bread and blueberries, pressing gently to soak all pieces well.
- Add the Topping: In a small bowl, mix brown sugar, sliced almonds or pecans if using, cinnamon, and melted vegan butter or coconut oil. Sprinkle this topping evenly over the casserole for a crunchy sweet layer.
- Chill and Bake: Cover the dish and refrigerate for at least 2 hours or overnight to allow the custard to fully absorb. Preheat the oven to 350°F (175°C). Remove cover and bake for 40-45 minutes until golden and custard is set. Optionally broil 2-3 minutes for a crisper topping.
- Serve and Enjoy: Let the casserole cool for 5-10 minutes to set further. Serve warm with toppings like maple syrup, vegan yogurt, powdered sugar, or fresh fruit. Pair with coffee or tea for a perfect brunch.
Notes
- Use day-old or slightly stale crusty vegan bread to avoid mushiness.
- Customize flavors by adding lemon or orange zest, or a dash of cardamom.
- Frozen blueberries can be used without thawing and will bake perfectly.
- Preparing the casserole overnight improves flavor and texture.
