This overnight vegan french toast casserole uses Just Egg and coconut cream to create a custardy, make-ahead breakfast that requires only 10 minutes of prep the night before and 45 minutes of baking the next morning.
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Slice the stale bread into 1 inch cubes. Make sure you have a minimum of 10 heaping cups of cubed bread. If the bread feels too soft and not stale enough, bake for 10 minutes at 300 degrees Fahrenheit to dry it out. Alternatively, you can leave the bread out for another 24 hours after slicing into cubes to dry it out.
Add the cubed bread to a lightly greased 9x13 casserole dish.
In a large bowl, whisk together the Just Egg, almond milk, coconut cream, maple syrup, cinnamon, vanilla extract, and kosher salt.
Pour the Just Egg mixture over the cubed bread and gently toss the bread in the casserole dish and press the bread down into the egg mixture to ensure all the bread had evenly absorbed the egg mixture. It's okay if there is a small amount of liquid remaining in the bottom of the casserole dish, but MOST should be absorbed into the bread.
Cover dish tightly with saran wrap and refrigerate overnight for up to 12 hours.
The next morning, preheat the oven to 350 degrees Fahrenheit.
Prepare the brown sugar crumb topping by simply mixing together the flour, brown sugar, cinnamon and cubed butter.
Sprinkle the crumb topping mixture over the casserole and bake for 45 minutes.
Allow to cool for 5 minutes, then serve with maple syrup and desired toppings.
Store covered in the refrigerator for up to 3 days; reheat covered at 325°F for 10-15 minutes until warmed through.
9x13 casserole dish · saran wrap · large mixing bowl
Yes, that's the point. Assemble the casserole, cover tightly with saran wrap, and refrigerate overnight for up to 12 hours before baking.
Use stale French bread or sourdough, cut into 1-inch cubes. If your bread is too soft, bake it at 300°F for 10 minutes to dry it out, or leave cubed bread out for another 24 hours.
Just Egg is the primary binder in this recipe. Aquafaba or silken tofu mixed with cornstarch may work but will change the texture and custard consistency.
Bake at 350°F for 45 minutes until the crumb topping is golden and the casserole is set but still slightly soft in the center.
Yes, use two 9x13 casserole dishes and bake them side by side at 350°F for the same 45 minutes, or extend baking time by 10-15 minutes if stacked.
