Description
A delicious vegan French toast casserole perfect for breakfast or brunch, made with day-old bread soaked in a creamy tofu and coconut milk custard, topped with a cinnamon brown sugar crumble, and baked until golden.
Ingredients
Scale
Base
- 1 large loaf (14-16 ounces) french or sourdough bread, cut into 1 inch cubes (about 10 cups)
Custard
- 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 vegan butter, cold
Instructions
- Prepare the bread: Cut the day-old bread into 1 inch cubes by first slicing the loaf, then further cubing. Lightly grease a 9 by 13 inch casserole dish and add the bread cubes evenly in the dish.
- Make the custard: In a blender, combine the silken tofu (drained of excess water if necessary), full fat coconut milk, cornstarch, granulated sugar, vanilla extract, ground cinnamon, and salt. Blend until the mixture is completely smooth.
- Soak the bread: Pour the blended custard over the bread cubes in the casserole dish. Press the bread gently into the custard a few times with your hands to ensure all cubes are soaked. Cover the dish and refrigerate for 8 to 12 hours to allow the bread to absorb the custard fully. Alternatively, you may bake immediately if desired.
- Preheat oven: When ready to bake, preheat the oven to 350 degrees Fahrenheit.
- Prepare the topping: In a small bowl, combine brown sugar, all purpose flour, and ground cinnamon. Cut in the cold vegan butter using a fork or your fingers until the mixture resembles coarse crumbs. Sprinkle this topping evenly over the soaked bread custard.
- Bake the casserole: Bake uncovered in the preheated oven for 50 minutes until the top is golden brown and the casserole is cooked through.
- Serve: Optionally dust with powdered sugar and serve warm with pure maple syrup for a delightful breakfast or brunch treat.
Notes
- Use day-old bread for best texture; fresh bread will result in soggy casserole. Let fresh bread dry out uncovered at room temperature if needed.
- Drain silken tofu from excess water before blending to avoid a watery custard. Mori-nu silken tofu is recommended but any silken tofu packed in water works.
- You can prepare the dish the night before by soaking overnight in the refrigerator for convenience.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 18 g
- Sodium: 250 mg
- Fat: 12 g
- Saturated Fat: 9 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 0 mg
