Vegan French Toast Casserole Bake by Chubby Vegan Mom

So, I haven’t tried this yet, but it comes highly recommended.  And, I am always looking for ways to keep alive stale bread.  I believe that this will be a breakfast adventure in the near future!  Check out Chubby Vegan Mom’s pictures on the original post (see link, below).

Image courtesy of tungphoto /
Image courtesy of tungphoto /

Vegan French Toast Casserole Bake
(Serves 6-8)
1 1/2 sticks of VEGAN butter (melted, I used Earth Balance)
1 1/2 cups vanilla almond milk
1 cup brown sugar (and a little more for sprinkling purposes)
1 loaf of deliciously perfect bread, sliced thick (we used sourdough, yummo)
1/4 block of silken tofu
1 TBS vanilla extract
Cinnamon (for sprinkling purposes)
Powdered sugar (for sprinkling purposes)
Maple Syrup (for delicious purposes)

Cut your bread into thick slices (we did about an inch thick) and lay out the pieces on the bottom of a sprayed casserole dish (I used a 9X9 glass one). Melt one stick of butter and stir in brown sugar. Once all the sugar is dissolved, pour the butter goop on top of the bottom layer of bread. Sprinkle with cinnamon.

In a small bowl, mix the melted half stick of butter, almond milk, vanilla extract and silken tofu. Blend in a food processor until all the little tofu lumps are gone. Place the rest of your bread on top of the gooey sugar and butter covered layer, then drizzle the butter, milk, vanilla and tofu mix over the entire casserole.

Top with cinnamon and brown sugar and refrigerate overnight.

Pull it out the next morning and bake on 350 for 45 minutes, uncovered. Serve (make sure you pair a piece on bottom with a piece on top to get the overall french toast feel) with powdered sugar, maple syrup and a side of vegan sausage!

Tips: In the event your bread looks a little dried out in the morning, freshen it up with a few pats of butter and a tiny drizzle of milk.

Original post, here.


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