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.

Vegan French Toast Casserole (Gluten-Free, Dairy-Free)

Description

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.

Ingredients

Units Scale

Casserole

1 lb (450g) sturdy gluten-free bread, cut into 1-inch cubes (about 8 cups)
2 cups unsweetened almond milk
1/4 cup pure maple syrup
3 tablespoons cornstarch or arrowroot powder
2 teaspoons ground cinnamon
1 tablespoon vanilla extract
1/2 teaspoon black salt (kala namak), or 1/4 teaspoon fine sea salt
Coconut oil, for greasing

Pecan crumble

1/3 cup almond flour
1/3 cup chopped pecans
2 tablespoons coconut sugar
2 tablespoons coconut oil or vegan butter, melted
1/2 teaspoon ground cinnamon
Pinch of sea salt

To serve (optional)

Fresh strawberries and blueberries, coconut yogurt, maple syrup, powdered sugar

Cook Mode Prevent your screen from going dark

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.

Prep Time: 20 minutes (30 minutes sock time)
Cook Time: 50 minutes (15 toast + 35 bake)
Category: Breakfast, Dessert
Method: Baking
Cuisine: American

Nutrition

Calories: 300
Sugar: 11 g
Sodium: 365 mg
Fat: 12 g
Saturated Fat: 4 g
Carbohydrates: 40 g
Fiber: 3 g
Protein: 4 g
Cholesterol: 0 mg