This vegan French toast casserole is soft and custardy in the middle, golden and crisp on top, and finished with a buttery maple pecan crumble. It’s gluten-free, dairy-free, egg-free, and you can put it together the night before so breakfast basically makes itself.
I’ve been wanting a good egg-free French toast casserole for a long time. Every version I tried with gluten-free bread came out either soggy in the middle or dry and crouton-like on top. After a few weekends of testing (and a very happy household eating the evidence), I finally landed on one I’m excited about.
The trick is lightly toasting the bread cubes before they soak. Gluten-free bread is softer and more fragile than regular bread, so drying it out first gives it the structure to drink up the custard without falling apart. The custard itself is just seven pantry ingredients: no tofu, no banana, no egg replacer. Cornstarch thickens it as it bakes, and an optional pinch of black salt gives it that classic “eggy” French toast flavor.
If you loved my Cinnamon Roll Wreath, this is its lower-effort cousin. It’s perfect for holiday mornings, a birthday brunch, or any weekend when you have a crowd to feed and don’t want to stand at the stove flipping slices one at a time.
Why This Recipe Is So Good
It’s make-ahead friendly. Assemble it the night before, refrigerate, and bake in the morning.
Only 7 ingredients in the custard, all things you probably already have in your pantry.
Truly gluten-free and vegan. No eggs, no dairy, no gluten, and the crumble uses almond flour instead of all-purpose.
Custardy center, crispy top. The pre-toast step and the pecan crumble give you the best of both textures.
It feeds 8 from one dish, so it’s ideal for brunch, Thanksgiving weekend, or Christmas morning.
Ingredients
The tools you’ll need for this French toast bake: a 7×11-inch (2-quart) baking dish, a sheet pan, a large mixing bowl, a whisk, and a small bowl for the crumble.
For the casserole:
Gluten-free bread. A sturdy loaf works best, like gluten-free sourdough or a thick-sliced sandwich loaf. Check the label, since many gluten-free breads contain eggs.
Unsweetened almond milk (or soy or oat milk; use certified gluten-free oats if you go with oat).
Cornstarch or arrowroot powder to thicken the custard as it bakes.
Cinnamon and vanilla for that classic French toast flavor.
Black salt (kala namak) or sea salt. Black salt has a sulfur note that tastes surprisingly like eggs. It’s optional, but it’s what makes this taste like the real thing.
The hands-on prep is about 20 minutes. The rest is soaking and baking.
Step 1: Toast the bread
Cut the bread into 1-inch cubes and spread them on a sheet pan. Bake at 300°F for 12 to 15 minutes, until the cubes feel dry on the outside but aren’t browned. Even if your bread is already a day old, don’t skip this. It’s what keeps gluten-free bread from turning to mush.
Step 2: Whisk the custard
In a large bowl, whisk the almond milk, maple syrup, cornstarch, cinnamon, vanilla and salt until smooth. Let it sit for 5 minutes, then whisk again. Cornstarch likes to settle at the bottom, so give it one more stir right before pouring.
Step 3: Soak the bread
Grease your baking dish with coconut oil and add the bread cubes in an even layer. Slowly pour the custard over the top, then gently press the cubes down with a spatula so every piece gets coated. Let it soak for at least 30 minutes, or cover and refrigerate overnight.
Step 4: Make the pecan crumble
When you’re ready to bake, preheat the oven to 350°F. In a small bowl, mix the almond flour, chopped pecans, coconut sugar, cinnamon and a pinch of salt, then drizzle in the melted coconut oil. Rub it together with your fingertips until it looks like wet sand with a few bigger clumps.
Step 5: Top and bake
Scatter the crumble evenly over the casserole. Bake uncovered for 35 to 40 minutes, until the top is golden, the edges are crisp, and there’s no liquid pooling when you tilt the dish. If the top browns before the center sets, loosely tent it with foil for the last 10 minutes.
Step 6: Rest and serve
Let the casserole cool for 10 minutes so the custard finishes setting. Dust with a little powdered sugar if you like, and serve warm with fresh berries, a spoonful of coconut yogurt and extra maple syrup.
Tips for Success
Use sturdy bread. Soft, airy gluten-free bread collapses. A dense loaf or gluten-free sourdough holds its shape and gives you those custardy pockets.
Don’t overcrowd the dish. One pound of bread fits a 7×11-inch dish. A 9×13 will work, but the casserole will be thinner and bake about 5 minutes faster.
Press, don’t stir. Pressing the bread into the custard keeps the cubes intact. Stirring breaks them up.
Check the bottom, not just the top. It’s done when a knife slid into the center comes out without wet custard on it.
Baking straight from the fridge? Add about 5 minutes to the bake time. No need to bring it to room temperature.
Storage Instructions
Fridge: Cover leftovers tightly and refrigerate for up to 4 days.
Reheat: Warm individual portions in the microwave for 45 to 60 seconds. For a whole dish, sprinkle a few tablespoons of almond milk over the top, cover with foil and reheat at 325°F for 15 to 20 minutes, uncovering for the last 5 so the crumble re-crisps.
Freezer: Cool completely, cut into portions and freeze in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.
Variations
Pumpkin spice:Whisk ½ cup pumpkin purée and 1 teaspoon pumpkin pie spice into the custard (and add 2 tablespoons more milk). If you’re on a pumpkin kick, my Pumpkin Pop Tarts are another fall favorite.
Berry: Scatter 1 cup of blueberries or chopped strawberries between the bread cubes before pouring the custard.
Nut-free: Swap the almond flour for gluten-free oat flour and the pecans for pumpkin seeds.
Extra rich: Replace ½ cup of the almond milk with full-fat canned coconut milk.
Can you make French toast casserole the night before?
Yes, and it’s actually better that way. Assemble everything except the crumble, cover the dish and refrigerate overnight. Make the crumble in the morning, sprinkle it on and bake. Adding the crumble at the last minute keeps it crunchy.
How do you make French toast casserole without eggs?
Cornstarch does the job eggs normally do. It thickens the milk as it bakes, so the custard sets into a soft, sliceable texture. A pinch of black salt adds the eggy flavor you’d otherwise miss.
Why is my French toast casserole soggy?
Usually it’s the bread. Fresh or very soft bread can’t absorb custard without breaking down, which is why I toast the cubes first. Underbaking is the other common cause, so make sure no liquid is pooling at the bottom before you pull it out.
What is the best gluten-free bread for French toast casserole?
A dense, sturdy loaf. Gluten-free sourdough and thick-sliced sandwich bread both work well. Avoid very light, airy loaves, and double-check the ingredients if you need it to be vegan, since a lot of gluten-free bread is made with eggs.
Can you freeze French toast casserole?
Yes. Bake it, let it cool completely, then freeze portions for up to 2 months. Thaw in the fridge overnight and reheat in the oven or microwave.
How do you know when French toast casserole is done?
The top should be deep golden, the edges crisp, and a knife inserted in the center should come out without wet custard. If you tilt the dish, nothing should slosh.
Final Thoughts
This vegan French toast casserole is my new go-to for slow weekend mornings and holiday brunch. It’s simple, it feeds a crowd, and nobody at the table will guess it’s gluten-free and egg-free. If you make it, leave a comment and a rating below, and tag @thehealthyconsultant on Instagram so I can see it!
This vegan French toast casserole is custardy inside, crisp on top, and finished with a maple pecan crumble. Gluten-free, dairy-free, egg-free, and easy to make the night before.
Fresh strawberries and blueberries, coconut yogurt, maple syrup, powdered sugar
Instructions
Preheat the oven to 300°F. Spread the bread cubes on a sheet pan and bake for 12–15 minutes, until dry to the touch but not browned.
In a large bowl, whisk the almond milk, maple syrup, cornstarch, cinnamon, vanilla and salt. Rest 5 minutes, then whisk again.
Grease a 7×11-inch (2-quart) baking dish. Add the bread cubes, pour the custard evenly over the top and gently press the bread down so every piece is coated. Soak at least 30 minutes, or cover and refrigerate overnight.
Preheat the oven to 350°F. In a small bowl, combine the almond flour, pecans, coconut sugar, cinnamon and salt. Drizzle in the melted coconut oil and rub together until crumbly.
Sprinkle the crumble over the casserole. Bake uncovered for 35–40 minutes (add 5 minutes if baking from the fridge), until golden and no liquid pools at the bottom. Tent with foil for the last 10 minutes if the top browns too fast.
Cool 10 minutes. Serve warm with berries, coconut yogurt and maple syrup.
Notes
Bread: Many gluten-free breads contain eggs. Check the label to keep it vegan.
Make ahead: Assemble through step 3 the night before; make the crumble right before baking.
Pan size: A 9×13-inch dish works too; the casserole will be thinner and bake about 5 minutes faster.
Storage: Refrigerate covered up to 4 days or freeze portions up to 2 months.
Nut-free: Use gluten-free oat flour and pumpkin seeds in the crumble.
