This vegan breakfast casserole is the perfect morning treat for when you’re craving something comforting but plant-based. If you’ve ever wondered how to make a vegan french toast recipe that’s easy, delicious, and absolutely satisfying, this is it! Perfect for brunch or holiday mornings, you won’t even miss the eggs and dairy.
Table of Contents
- 1) Key Takeaways
- 2) Easy Vegan Breakfast Casserole Recipe
- 3) Ingredients for Vegan Breakfast Casserole
- 4) How to Make Vegan Breakfast Casserole
- 5) Tips for Making Vegan Breakfast Casserole
- 6) Making Vegan Breakfast Casserole Ahead of Time
- 7) Storing Leftover Vegan Breakfast Casserole
- 8) Try these vegan breakfast recipes next!
- 9) Vegan Breakfast Casserole
- 10) Nutrition
1) Key Takeaways
- This vegan breakfast casserole is a perfect twist on the classic French toast casserole.
- It’s easy, quick, and totally plant-based, making it ideal for anyone looking to start their day on a healthy note.
- The casserole can be prepared ahead of time, making mornings less stressful.
- This recipe is great for family brunches or holiday gatherings and is sure to satisfy everyone.
2) Easy Vegan Breakfast Casserole Recipe
Let’s face it, mornings can be stressful. You’re probably running around trying to get everyone fed while also putting together a cup of coffee strong enough to survive the day. That’s where this easy Vegan Breakfast Casserole comes in. You simply assemble it the night before, pop it in the oven the next morning, and voilà, you’ve got a breakfast that feels like a warm hug!
We’re talking about a dish that has everything you want in a breakfast: comforting, hearty, and just the right amount of sweetness. Think crispy edges, soft and fluffy center, and a flavor profile that screams “I love you” without being overly sweet. The best part? It’s completely vegan, so it’s perfect for anyone following a plant-based diet.
If you’ve ever made French toast casserole before, this is pretty much that—but better. It’s rich, satisfying, and honestly, your family will think you’re a kitchen wizard for pulling it off. Plus, it’s so easy to make you’ll be wondering why you haven’t done it sooner.
3) Ingredients for Vegan Breakfast Casserole
Day-Old Bread: The key to any great casserole is using day-old bread. I use challah, but really any hearty bread will do. This gives the casserole a dense, chewy texture, perfect for soaking up all that vegan “egg” mixture.
Non-Dairy Milk: I love using oat or almond milk in this casserole, but feel free to use whatever plant-based milk you like. The milk provides the base for the “custard” and keeps everything moist and flavorful.
Flaxseed: If you’ve never used flaxseed as an egg substitute, you’re missing out. Mix it with water, and boom—you’ve got yourself a vegan egg! This binds everything together and adds a slight nuttiness to the dish.
Maple Syrup: Sweet, pure maple syrup is the perfect balance for this casserole. It adds a touch of sweetness without being overpowering. Plus, the syrup caramelizes the bread during baking, creating a golden top.
Vanilla Extract: The vanilla extract brings depth and warmth to the flavor profile, making the casserole taste like it’s straight out of a brunch cookbook.
Cinnamon and Nutmeg: These two spices are what make this casserole smell like a holiday morning. They warm up the dish and create the perfect spiced backdrop to the sweetness of the maple syrup.
Coconut Oil: Used to grease your baking dish, coconut oil gives this casserole a touch of tropical flavor. If you’re not into coconut, any oil will do the trick!
4) How to Make Vegan Breakfast Casserole
Step 1: Start by making your flax egg. Simply combine the flaxseed with water and let it sit for a few minutes to thicken. You’re essentially making the “egg” mixture for the casserole.
Step 2: Tear up your day-old bread into bite-sized pieces and layer it into a greased 9×13-inch pan. The bread pieces should be nice and rustic—don’t worry about perfection here. It’s all about the texture!
Step 3: In a large bowl, whisk together the non-dairy milk, maple syrup, cinnamon, nutmeg, vanilla extract, and your flax egg. Pour this mixture evenly over the bread. Make sure every piece of bread gets soaked with that delicious, creamy liquid.
Step 4: Gently press the bread down into the liquid. You want the bread to absorb as much of the liquid as possible. Then, cover the pan and refrigerate it for at least 30 minutes (or overnight if you’re prepping ahead).
Step 5: Preheat your oven to 350°F (175°C) and bake the casserole for about 40-45 minutes. You’ll know it’s done when the top is golden and slightly crispy.
Step 6: Serve warm, and drizzle with additional maple syrup for extra sweetness. This is the kind of breakfast that will make you feel like you’re sitting at a cozy café.
5) Tips for Making Vegan Breakfast Casserole
Don’t have day-old bread? No problem! Fresh bread will work too, but day-old is really the best for soaking up all the flavors.
Feel free to add some mix-ins like berries, vegan chocolate chips, or even a handful of nuts for extra crunch. I love adding walnuts for a little nutty bite!
If you want an extra crispy top, simply bake the casserole uncovered for the last 10 minutes of baking.
6) Making Vegan Breakfast Casserole Ahead of Time
This recipe is a dream for meal prep! Assemble the casserole the night before, cover it tightly with plastic wrap, and pop it in the fridge. The next morning, all you have to do is bake it. It’s perfect for busy mornings or when you’re hosting a brunch.
If you want to bake it straight from the fridge, just be sure to give it an extra 10-15 minutes in the oven to ensure it’s heated through.
7) Storing Leftover Vegan Breakfast Casserole
If you happen to have leftovers (though I doubt it), store them in an airtight container in the fridge for up to 4 days. Just reheat in the microwave or oven, and you’re good to go!
8) Try these vegan breakfast recipes next!
9) Vegan Breakfast Casserole
Vegan Breakfast Casserole: A Twist on the Classic French Toast
Ingredients
For the Casserole
- 1 loaf of day-old bread (or any bread you love, I use challah)
- 1 1/2 cups non-dairy milk (I like almond or oat milk)
- 1/4 cup maple syrup
- 2 tablespoons ground flaxseed + 6 tablespoons water (flax egg)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- 1 tablespoon coconut oil (for greasing the pan)
For the Topping
- 1/4 cup chopped pecans (or any nut you prefer)
- 1/4 cup coconut flakes (optional, but so good)
- Maple syrup for drizzling
Instructions
For the Casserole
- Start by making your flax egg: in a small bowl, combine the ground flaxseed with water. Let it sit for 5 minutes to thicken up.
- Next, grease a 9×13-inch baking dish with coconut oil. Tear the bread into chunks and spread it evenly in the dish.
- In a large bowl, whisk together the non-dairy milk, maple syrup, flax egg, vanilla, cinnamon, nutmeg, and salt.
- Pour the mixture evenly over the bread, pressing the bread down gently to soak up the liquid.
- Cover the dish and refrigerate for at least 30 minutes (or up to overnight if you want to prepare ahead).
- Preheat your oven to 350°F (175°C). When ready, remove the casserole from the fridge, and bake it for about 40-45 minutes, until the top is golden and crispy.
For the Topping
- While the casserole is baking, toast the pecans and coconut flakes in a dry pan over medium heat for about 3-4 minutes, just until fragrant and slightly browned.
- Once the casserole is done, remove it from the oven and sprinkle the toasted nuts and coconut flakes on top.
- Serve warm, drizzled with maple syrup for that extra touch of sweetness.
10) Nutrition
Serving Size: 1/6 of casserole | Calories: 240 | Sugar: 12g | Sodium: 180mg | Fat: 8g | Saturated Fat: 3g | Carbohydrates: 36g | Fiber: 4g | Protein: 6g | Cholesterol: 0mg
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