Vegan French Toast Casserole with Just Egg

I’m not a huge fan of normal French toast. I know, blasphemy. It takes forever to make and by the time a few slices are done, the others are cold and then the butter doesn’t melt and the syrup makes it colder. I thought about making brioche French toast with the new Trader Joe’s bread but then thought maybe a casserole might work better? I knew I would be using Just Egg (the vegan liquid egg substitute) but thought this will have all the flavor but be easier to make and ready for everyone at the same time!

So you’ll need vegan brioche. You could use French bread and that will taste fine but the brioche makes it extra special. As I mentioned, Trader Joe’s sells it now and there’s also La Boulangerie brand from San Francisco which can be found at some Whole Foods Market stores and can be ordered online and Sprouts Market makes a loaf as well. Then you’ll need the Just Egg, some vegan half and half, maple syrup and cinnamon sugar.

This casserole is great as is with some maple syrup and powdered sugar on top but even better with a drizzle of an easy glaze and fresh fruit (I chose raspberries) so it’s up to you. You can make this in a square or oblong baking dish. I used a 9×13 but it will be thicker in a 9×9 pan and may just have to cook a little longer.

You could add in chocolate chips if you’d like or swirls of peanut butter, fresh or frozen berries, chopped bananas, nuts, or dried fruits! You could even add vegan breakfast sausages to it if you love that sweet and savory vibe. There’s no wrong way to eat this!

Vegan French Toast Casserole with Just Egg

Recipe by Kreg

3.2 from 9 votes

Cuisine: BreakfastDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

45

minutes

A delicious and easy casserole with all the flavors of the best French toast but vegan!

Ingredients

• 6-8 slices dense bread (like French) or vegan brioche (my choice)

• 1 cup Just Egg liquid vegan egg

• 1 cup vegan half and half or plain vegan milk

• 1/2 cup pure maple syrup

• 2 teaspoons ground cinnamon

• 2 teaspoons pure vanilla extract

• Cinnamon Sugar Topping

• 2 tablespoons vegan cane sugar

• 2 teaspoons ground cinnamon

• Vanilla Glaze (optional)

• 1/3 cup confectioners sugar

• 1-2 tablespoons vegan cream or milk

• 1/2 teaspoon vanilla

Directions

• Using an oblong or square baking dish tear pieces of the vegan brioche or bread into the pan. Whisk together the Just Egg, vegan half and half or milk, maple syrup, cinnamon and vanilla and pour evenly over the bread. Press down lightly with a spatula to make sure all the bread is soaked with the liquid then refrigerate for at least an hour and up to 24 hours or overnight. 
• Preheat oven to 350°. Mix the cinnamon sugar topping together and sprinkle evenly over the chilled bread mixture. Cover completely with foil then bake for 35 minutes covered and uncovered for 10-15 minutes or until browned and liquid mixture is set (meaning it doesn’t jiggle around or look wet). Serve with fruit and more maple syrup if desired. 
• Optional Glaze
• Whisk vanilla and one tablespoon vegan milk or cream into the confectioners sugar. Add more milk or cream a little at a time to get a smooth pourable glaze. Drizzle over warm casserole if desired.

Notes

• I’ve not tested any other egg substitute so use at your own risk.
  
• Vegan brioche would be my first choice. You could use another dense bread like French or sourdough.

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