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Vegan French Toast Casserole

Soft slightly sweetened center, a crunchy pecan topping and cinnamon fragrance swirling around. French toast elevated and simplified. No dipping and flipping necessary for this recipe. Simply Delicious!



Ingredients:

1 lb. loaf of Italian bread, cut in small cubes


Custard:

1 15oz. can of Coconut Milk

1/2 c. Almond Milk

1/3 c. Dark Brown sugar

2 tbsp. Ground flax seed

2 tsp. Cinnamon

1/2 tsp. Nutmeg

2 tsp. Vanilla extract

1/2 tsp. Sea salt

- Whisk all ingredients and set aside for 10 mins to thicken.


Topping:

1/3 cup Unbleached all-purpose flour

1/3 cup Dark Brown sugar

1/2 cup Pecans, chopped

2 1/2 tbsp. Coconut oil

-Combined all topping ingredients until it is crumbly



Assemble:

  • Add the cubed bread to a greased 8x11.5 baking dish.

  • Pour custard mixture evenly over the bread and set aside for about 10 mins. to allow it to soak in.

  • Pre-heating the oven to 350

  • Add pecan crumble to the top and bake for 45-50 minutes.

  • Sprinkle with cinnamon (optional)

  • Enjoy warm with Maple syrup drizzled on top.



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