I make this vegan breakfast casserole on slow weekends when the kitchen feels kind and the coffee smells strong. Chunks of soft bread soak up a creamy custard made with almond milk and maple, then we scatter fresh blueberries over the top and let the oven do the rest. The bread turns golden on the edges and tender in the middle, and the berries burst and make little pools. A pan like this saves a morning. I can build it the night before, tuck it in the fridge, and bake it when the house wakes up. Each bite tastes warm and bright at once. You get vanilla, cinnamon, and citrus from a hint of zest. I like a squeeze of lemon at the table, plus a spoon of yogurt for cool cream. You can swap the milk you like, gluten free bread works fine, and frozen berries wait patiently in the freezer. Breakfast casserole meets vegan blueberry recipes here, with the spirit of a vegan french toast recipe. If you love plant based recipes and vegan breakfast recipes and plant based breakfast recipes, this one fits your table without fuss.
Table of Contents
- 1 Key Takeaways
- 2 Easy Vegan Blueberry French Toast Casserole Recipe
- 3 Ingredients for Vegan Blueberry French Toast Casserole
- 4 How to Make Vegan Blueberry French Toast Casserole
- 5 Tips for Making Vegan Blueberry French Toast Casserole
- 6 Making Vegan Blueberry French Toast Casserole Ahead of Time
- 7 Storing Leftover Vegan Blueberry French Toast Casserole
- 8 Try these Breakfast recipes next
- 9 Vegan Blueberry French Toast Casserole
- 10 Nutrition
1 Key Takeaways
I built this cozy bake to make mornings calm at Elena Cooks. The method stays simple. Bread soaks. Berries rest on top. The oven brings it all together. You get crisp edges and a soft center. The flavor reads like Sunday. Vanilla meets cinnamon and lemon. Kids dig it. Grown ups do too. I share it as Elena and I keep the steps clear for a busy home cook.
Vegan Breakfast Casserole lovers will feel at home here. The custard uses plant milk and tofu for body. Maple brings gentle sweetness. Blueberries add bright pops. You can prep the pan the night before. In the morning you bake and sip coffee. Cleanup stays light. The plan fits a crowd and holds well for brunch.
Flex matters. Gluten free bread works. Any plant milk works. Fresh or frozen berries both shine. The dish reheats well. It tastes great plain or with yogurt. If you want syrup, the pan welcomes it. The recipe sits on Elena Cooks where I share clear steps and real kitchen notes.
2 Easy Vegan Blueberry French Toast Casserole Recipe
Vegan Breakfast Casserole meets a lazy morning and life feels kinder. Vegan Breakfast Casserole shows up when family drifts into the kitchen and asks what smells so good. I pull a warm pan from the oven and the room goes quiet for a beat. Steam lifts. Blueberries glisten. The top crackles softly. I love that moment. It feels like we cooked with care even on a work day.
This easy bake leans on simple parts. Cubed day old bread holds the custard. Plant milk and silken tofu make it rich without eggs. Maple gives a round flavor that does not shout. Vanilla and cinnamon bring comfort. Lemon adds lift. The bread drinks the custard and turns tender. The fruit adds small pockets of juice. You get balance in each bite.
The recipe stays friendly for new cooks. You blend the custard and pour. You press the bread so it soaks. The rest happens in the oven. That ease opens space for a calm start. It lets you sit and sip while the kitchen smells like a bakery. I learned to trust simple steps like these. They give steady results again and again. This fits the spirit of breakfast casserole and cozy vegan blueberry recipes and a relaxed vegan french toast recipe all at once.
3 Ingredients for Vegan Blueberry French Toast Casserole
Country bread I like a sturdy loaf that stood one day on the counter so the cubes stay springy after a long soak. A soft sandwich loaf can work too. Aim for a gentle chew that holds the custard without turning mushy.
Blueberries Fresh berries look pretty and burst with little pops. Frozen berries give the same bright flavor and wait in the freezer when plans change. Both choices taste great in this pan.
Unsweetened plant milk Almond milk keeps the custard light. Oat milk gives a creamy feel. Soy milk adds more protein. Use what you keep on hand. The custard will set with any of these choices.
Silken tofu This gives the custard its body. It blends smooth and bakes into a gentle set. No one will guess it sits in there. They will only taste a tender slice that holds on a spoon.
Maple syrup I use pure maple for clean sweetness. The flavor stays warm and round. It pairs well with berries and vanilla. You can pour a bit on top at the table too.
Vanilla and cinnamon These pantry friends make the kitchen smell like a bakery. They frame the fruit and bread without taking over. A small measure goes a long way.
Lemon zest and juice Zest lifts the custard. Juice wakes the pan after baking. The touch of citrus keeps each bite bright. It brings a clean finish.
Ground flaxseed and cornstarch These help the custard thicken and set. You get tidy slices that still feel soft. The texture reads like comfort food without eggs.
Fine sea salt A small pinch sharpens the sweet notes. It rounds the flavors so the dish tastes full and balanced.
Vegan butter or coconut oil This keeps the dish from sticking and helps the top brown. A light brush on the pan gives golden edges that everyone wants.
4 How to Make Vegan Blueberry French Toast Casserole
Step 1 Grease a large baking dish. Add the bread cubes and most of the berries. Hold a handful for the top. Press the bread so it sits in an even layer.
Step 2 Blend plant milk silken tofu maple vanilla cinnamon lemon zest cornstarch flaxseed and a pinch of salt. Work until the custard turns smooth and light. Taste for balance.
Step 3 Pour the custard over the bread. Press with clean hands so the cubes drink it in. The pan should look well soaked with small peaks of bread showing.
Step 4 Scatter the last berries on top. Cover and chill for thirty minutes or overnight if that fits the plan. The rest gives you a better set and a calm morning.
Step 5 Heat the oven to three hundred fifty degrees F. Uncover the pan. Bake on the center rack until the top turns deep golden and the center feels set when tapped. Rest the pan for ten minutes.
Step 6 Squeeze fresh lemon over the warm surface. Spoon into bowls. Serve with vegan yogurt or a light pour of maple. Enjoy the quiet that follows the first bite.
5 Tips for Making Vegan Blueberry French Toast Casserole
Use day old bread Dry bread soaks like a champ. If your loaf feels fresh, toast the cubes on a low oven for a short spell. The texture turns sturdy and the custard sets clean.
Balance the liquid If the bread looks dense, add a small splash of plant milk across the top before baking. If it looks soggy, hold a bit back next time. Small tweaks lead to your ideal slice.
Season with a light hand Vanilla and cinnamon bring warmth. A pinch goes far. Lemon keeps the pan bright. Taste the custard before it meets the bread. Adjust to your palate and your berries.
Play with texture For a crisp top, place the pan near the top rack for the last few minutes. Watch close. For a softer finish, cover the pan for part of the bake. Find the bite you like.
Serve with contrast Cool yogurt beside warm slices feels nice. Fresh berries add color. Maple at the table lets each person sweeten to taste. This small buffet makes a simple breakfast feel special.
6 Making Vegan Blueberry French Toast Casserole Ahead of Time
I love building this pan the night before. The bread soaks well and the morning turns calm. Cover the dish and keep it in the fridge. In the morning heat the oven, uncover, and bake. The house wakes to warm berry scent and soft coffee sounds.
For a busy week, bake on Sunday and chill the pan after it cools. Slices reheat fast in a warm oven. The texture stays tender and the edges keep a light crunch. A plant based breakfast bake like this turns packed mornings into something gentle.
If you plan a crowd, make two pans. One can hold plain blueberries. The other can take small add ins like chopped nuts or extra zest. A dairy free morning casserole gives options for many tastes without stress.
7 Storing Leftover Vegan Blueberry French Toast Casserole
Let the pan cool to room temp. Cover and refrigerate for three days. For longer storage, portion slices and freeze in airtight containers. Label with the date so the plan stays clear.
Reheat slices in a warm oven until steam rises and the top feels crisp again. A microwave can warm in a pinch, yet the oven gives a better bite. Add a spoon of yogurt or a splash of plant milk if the slice feels dry.
Leftovers taste great for breakfast or dessert. The flavor deepens on day two. This keeps the spirit of plant based recipes and vegan breakfast recipes and even plant based breakfast recipes that carry well through a week.
8 Try these Breakfast recipes next
9 Vegan Blueberry French Toast Casserole
Vegan Blueberry French Toast Casserole Vegan Breakfast Casserole
Ingredients
For the Casserole
- 12 cups day old country bread cut in cubes
- 2 cups fresh or frozen blueberries
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- Pinch of fine sea salt
- Coconut oil or vegan butter for greasing the dish
For the Custard
- 3 cups unsweetened almond milk or other nondairy milk
- 1 cup full fat coconut milk well stirred
- 1 4 ounce package silken tofu drained
- 1 half cup pure maple syrup
- 3 tablespoons cornstarch
- 2 tablespoons ground flaxseed
For Serving
- Maple syrup
- Vegan yogurt or coconut whipped cream
- Extra blueberries
Instructions
Make the Custard
- Grease a 9 by 13 baking dish. Add the bread cubes and blueberries and toss gently.
- Blend almond milk coconut milk tofu maple syrup cornstarch flaxseed vanilla cinnamon lemon zest and salt until smooth.
Soak and Chill
- Pour the custard over the bread. Press with clean hands so the bread drinks it in.
- Cover and chill for at least 30 minutes or up to overnight.
Bake
- Heat oven to 350 F. Uncover the dish.
- Bake on the center rack for 40 to 45 minutes until the top feels set and the edges look deep golden.
- Rest 10 minutes. Finish with lemon juice. Spoon into bowls with yogurt and extra maple.
10 Nutrition
Serving size one cup. Approx calories two hundred ninety. Sugar seventeen grams. Sodium two hundred ten milligrams. Fat ten grams with six grams saturated. Carbohydrates forty six grams. Fiber four grams. Protein six grams. Cholesterol zero milligrams. Figures come from common ingredients and standard measures. Values shift with bread choice sweetener measure and topping. I share these numbers as a friendly guide so you can plan your plate with ease.
Content written by Elena for Elena Cooks. Find more breakfast ideas at Elena Cooks.
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