Vegan French Toast Casserole Recipe
Add Preferred SourceYou don’t need a long list of fancy ingredients to make a breakfast that feels special—this Vegan French Toast Casserole uses everyday pantry staples like ripe bananas, cinnamon, and almond milk to create a baked dish that’s rich, cozy, and completely dairy-free. Instead of standing over a stovetop flipping slices, you just mix everything in one dish, let it soak, and bake it off until golden and crisp on top.
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I love how this baked French toast casserole is just as satisfying as the traditional version—only easier, and you can prep it the night before if you want to save time in the morning. Leftovers also keep well in the fridge, and they even freeze nicely if you want to tuck some away for later. Whether it’s for Christmas morning breakfast, a relaxed family brunch, or you’re just making something to enjoy for yourself, this recipe delivers comfort without fuss.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Vegan French Toast Casserole with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
If you follow my simple steps, you’ll have a warm, golden casserole on the table in no time.
Make the Custard
Start by mashing the banana right in your baking dish until smooth. Add in the almond milk, vanilla extract, maple syrup, cinnamon, cornstarch, and salt.
Whisk until the mixture is completely smooth and everything is well combined.
Soak the Bread
Gently fold in (don’t mash) your cubed bread so that each piece is coated with the custard. Let it soak for at least 30 minutes at room temperature so it can absorb all that flavor.
If you want to prep ahead, you can cover it and let it sit in the fridge overnight—this actually gives it even more flavor.
Bake the Casserole
When you’re ready to bake, drizzle melted vegan butter over the top if you’re using it—the drizzle adds a little extra crispness and flavor to the top layer.
Place the casserole dish in a preheated 350°F oven and bake it uncovered for 35 to 40 minutes or until the top of the casserole is golden brown and crisp and the center feels set. Baking it uncovered helps you make sure the top crisps up properly.
Make the Glaze
While the casserole is baking, whisk together the powdered sugar, almond milk, and vanilla extract until the glaze is smooth.
Once the casserole comes out of the oven and has cooled slightly, drizzle the glaze over the top.
Serve with Toppings
Top the casserole with fresh berries, a dusting of powdered sugar, and an extra drizzle of maple syrup if you’d like.
You can also top with fresh fruit, strawberries, raspberries, or blueberries, which are all delicious. Then, serve it warm and enjoy!
Recipe Notes and Expert Tips
I’ve made this casserole more times than I can count, and these tips will help you get the texture and flavor just right:
- Choose the Right Bread: Slightly stale or day-old bread works best because it holds its shape and absorbs the custard without getting mushy. French bread and sourdough bread are two of my favorites to use.
- Mash the Banana Well: You want the banana completely smooth so that it blends nicely into the custard and doesn’t leave chunks.
- Whisk the Custard Thoroughly: Make sure everything is well combined so the cornstarch activates properly and thickens as it bakes.
- Soak Long Enough: Don’t rush this step—giving the bread time to absorb the liquid helps you get that soft, custardy center in every bite.
- Add Vegan Butter for Texture: A drizzle before baking helps crisp the top without adding much effort or oil.
- Bake Until Golden: Keep an eye on the top in the final minutes—it should look golden and slightly firm to the touch.
- Cool Slightly Before Glazing: If you glaze it too soon, the drizzle will melt into the casserole instead of sitting on top.
- Customize with Toppings: Feel free to add sliced bananas, berries, or even chopped nuts just before serving.
How to Store Leftovers
If you have leftovers, cover your casserole with aluminum foil or transfer portions to airtight containers and store them in the refrigerator for up to 2-3 days. When you’re ready to reheat, individual portions can go in the microwave, or you can warm the whole dish in a 350°F oven until heated through.
If you want to freeze it, it’s best to skip the glaze, as its texture might change once frozen and thawed. Wrap the casserole tightly with a layer of plastic wrap and aluminum foil once it’s cooled, or transfer it to a freezer-safe container and freeze it for up to 3 months. When you’re ready to enjoy it, thaw it overnight in the fridge and reheat it before adding the glaze.
What to Serve With Vegan French Toast Casserole
This casserole goes great with a side of fresh fruit, dairy-free yogurt, or even a tofu scramble if you’re looking for something savory to balance things out. And, of course, it pairs perfectly with a cup of hot coffee or your favorite plant-based latte.
More Easy Vegan Casserole Recipes for You to Try at Home
I’ve got plenty more cozy, satisfying vegan casseroles for the whole family that are just as easy and rewarding as this one.
- Vegan Breakfast Casserole
- Vegan Tater Tot Casserole
- Vegetable Casserole
- Vegan Enchilada Casserole
- Vegan Green Bean Casserole
Ingredients
- 4 cups day old bread cut into ½” cubes
For the Custard:
- 1 cup banana
- ¾ cup almond milk or another dairy free milk
- 2 teaspoons vanilla extract
- ¼ cup pure maple syrup
- 2 teaspoons ground cinnamon
- 2 tablespoons cornstarch
- ¼ teaspoon fine sea salt
- 1 tablespoon melted vegan butter (optional- omit if oil-free)
For the Glaze:
- ½ cup powdered sugar
- 2 teaspoons almond milk
- ½ teaspoon vanilla extract
Video
Instructions
- Set your oven to 350°F (180°C) and grease or line a medium baking dish.
- In the baking dish, mash the banana until smooth. Add almond milk, vanilla, maple syrup, cinnamon, cornstarch, and salt. Whisk until well combined.1 cup banana, ¾ cup almond milk, 2 teaspoons vanilla extract, ¼ cup pure maple syrup, 2 teaspoons ground cinnamon, 2 tablespoons cornstarch, ¼ teaspoon fine sea salt
- Add the cubed bread to the custard mixture and toss gently until all the pieces are coated. Let the bread soak for at least 30 minutes, or cover and refrigerate overnight for a deeper flavor.4 cups day old bread
- If using, drizzle the melted vegan butter over the top. Bake uncovered for 35–40 minutes until the top is lightly golden and crisp.1 tablespoon melted vegan butter
- In a small bowl, whisk together the powdered sugar, almond milk, and vanilla extract until smooth.½ cup powdered sugar, 2 teaspoons almond milk, ½ teaspoon vanilla extract
- Serve the casserole warm, topped with fresh berries, a dusting of powdered sugar, a drizzle of glaze, and extra maple syrup if desired.
Notes
- Choose the Right Bread: Slightly stale or day-old bread works best because it holds its shape and absorbs the custard without getting mushy.
- Mash the Banana Well: You want the banana completely smooth so that it blends nicely into the custard and doesn’t leave chunks.
- Whisk the Custard Thoroughly: Make sure everything is well combined so the cornstarch activates properly and thickens as it bakes.
- Soak Long Enough: Don’t rush this step—giving the bread time to absorb the liquid ensures a soft, custardy center in every bite.
- Add Vegan Butter for Texture: A drizzle before baking helps crisp the top without adding much effort or oil.
- Bake Until Golden: Keep an eye on the top in the final minutes—it should look golden and slightly firm to the touch.
- Cool Slightly Before Glazing: If you glaze it too soon, the drizzle will melt into the casserole instead of sitting on top.
- Customize with Toppings: Feel free to add sliced bananas, berries, or even chopped nuts just before serving.
