Vegan French Toast Casserole

This Vegan French Toast Casserole is one of those easy wins—no flipping, no fuss, just simple ingredients baked into something warm and satisfying. You can prep it the night before, refrigerate or freeze it, and pop it in the oven or microwave when you're ready, and have breakfast or brunch sorted without any scrambling. It works for holiday mornings or even meal prepping something cozy for yourself.

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Prep Time: 10

Cook Time: 40

Total Time: 50

Servings:

Calories: 567kcal

Author: Mandy Applegate

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

US Customary - Metric

Video

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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.

Nutrition

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