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This Overnight French Toast Bake is cozy, cinnamony and so very comforting! It's a great way to use up a day-old baguette and makes for a delicious brunch recipe to please a crowd.

Overnight French Toast Bake [Vegan]

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Serves

12

Cooking Time

40

Ingredients

For the French Toast Bake:

  • 1 baguette about 10 cups) preferably one-day-old

For the Custard:

  • 1 can coconut milk (13.5 ounces)
  • 14 ounces silken tofu (1 block)
  • 1/2 cup coconut sugar or brown sugar
  • 2 tablespoons vegan butter
  • 2 tablespoons corn starch
  • 2 teaspoons pure vanilla extract

For the Crumble topping:

  • 1 teaspoon cinnamon
  • 1/4 cup all-purpose flour
  • 1/3 cup coconut sugar or brown sugar
  • 2 tablespoons vegan butter
  • 1/4 cup pecans chopped
  • 1 apple thinly sliced (optional)

Preparation

  1. Cut day-old baguette into bite-sized squares. You can also use a fresh baguette, spread the pieces onto a baking tray, and let “dry out” for at least 2 hours.
  2. Combine the coconut milk, tofu, coconut sugar, butter, corn starch, vanilla, and cinnamon in a blender. Blend until smooth.
  3. Transfer bread bites to a large rectangular 8 x 11-inch baking dish; pour in the creamy custard and gently press down with your hands to soak everything. Cover and refrigerate overnight.
  4. Preheat oven to 350°F. In a small bowl, combine the flour, sugar, and vegan butter. Massage with your fingertips to create a crumble texture. Sprinkle in the pecans and mix again.
  5. Sprinkle the crumble topping over the French toast casserole and tuck sliced apples into the nooks and crannies if using. Bake for 40 minutes, or until golden on top.
  6. Let cool slightly, cut into squares, and serve with maple syrup.


About The Author

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Hannah Sunderani

See My Recipes

My name is Hannah, and I started Two Spoons to bring you plant-based recipes worth sharing. My recipes are intended for everyone to enjoy, whether you’re vegan or simply trying to incorporate more plants into your diet. My recipes keep everyone in mind, from newbie cooks to vegan skeptics and vegan foodies.

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