If you’re looking for the perfect vegan baked french toast casserole, the search is over! Apples and cinnamon make for an easy vegan french toast casserole.
Hiya, Monday! How was your weekend? I know some people had a long weekend, some people got snow right before the weekend (hi, that’s me!) and others were all into the Easter baking. We don’t really do much for Easter in my family. Since I’m an only child we just kind of prefer to hang out and drink lots of coffee on Sunday morning while watching way too much HGTV.
I did get around to doing a bit of baking while I was visiting my parents, especially since it’s always a special request that I bake something while I’m at their house, I decided to try out this vegan baked french toast casserole on them during my visit. The casserole turned out just the way I pictured it in my head, all crunchy on the top and moist on the bottom, with tender apples baked in and lots of cinnamon on top.
Tips for making vegan french toast casserole
I do specify in the recipe to use multigrain sourdough bread, and it’s primarily because that prevents the bottom parts from being all soggy and sad looking, while the top parts are the more preferred crunchy texture. If you like soggy bread, by all means go ahead and use a lighter loaf for this baked french toast casserole, but if you are like me and mom and don’t like your bread to be wet, go ahead and spring for the denser bread (I got mine at Trader Joe’s).
You can also swap out apples for whatever firm fruit you might have too. Pears would be lovely and I think bananas might even fit in perfectly here too. Also, if you haven’t tried chickpea flour as a thickener yet, do it! It creates the smoothest sauces, gravies, etc. and I’ve never had a problem with it clumping, so I count that as worth the price of a bag of chickpea flour in my book.
Happy Monday, friends. Enjoy it! I have a jar of strawberry-infused vodka waiting in my fridge to be used in some sort of cocktail, so keep an eye out for that soon. xo
More vegan breakfast recipes on Heart of a Baker:
- Baked Cinnamon Raisin French Toast Cups
- Brown Sugar and Pecan Vegan Sticky Buns
- How to Make the Fluffiest Easy Vegan Pancakes
- Maple, Pecan, and Dark Chocolate Cinnamon Rolls
- Olive Oil Vegan Biscuits
Apple Cinnamon Vegan Baked French Toast Casserole
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 1x
- Category: Breakfast
- Method: Baked
- Cuisine: American
Description
If you’re looking for the perfect vegan baked french toast casserole, the search is over! Apples and cinnamon make for an easy vegan french toast casserole.
Ingredients
- 3–4 slices multi grain sourdough bread (cubed)
- 1 apple (chopped)
- 1 cup almond milk
- 1/3 cup chickpea flour
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- Pinch of salt
Instructions
- Preheat oven to 400ºF. Grease an 8×8 or 9×9 square pan and set aside.
- In a small bowl, whisk together the almond milk, chickpea flour, maple syrup, vanilla extract, cinnamon, nutmeg, and salt. Set aside.
- Place the cubed bread in the prepared pan and spread evenly. Sprinkle the chopped apples over the bread and pour the almond milk mixture over the top.
- Bake french toast for 20-25 minutes, until top is golden and crunchy.
Keywords: baked french toast casserole, vegan french toast casserole
Strength and Sunshine says
Delicious!!! Baked French Toast is so much easier than…the normal 😉 Haha!
Heart of a Baker says
Agreed! No waiting for the individual pieces to cook! 🙂
Janis Thompson says
Thanks for making this while you were home! It was great, especially since it was easy and did not yield any wet bread!
Heart of a Baker says
I knew you would appreciate that! 🙂
Gardner44 says
I looked but maybe I missed it, you don’t have a like “button”? Your posts can only be shared or commented upon? I like ‘liking’, lol 🙂
Tessa | Salted Plains says
I have a list of all your breakfast recipes I want to try…this just went to the top! I have not yet tried using chickpea flour for anything but I love that tip. Really need to buy some! Glad you had a relaxing weekend! xo.
Heart of a Baker says
Girl, get on that chickpea flour! Enjoy it, breakfast recipes are the hardest to decide on for me because I always just want EVERYTHING 🙂
whiskandshout says
I’ve gotta invest in some chickpea flour! Definitely convinced- I also love your apple to bread ratio here… I’m alll about that apple cinnamon flavor 🙂
Heart of a Baker says
You do, it’s so versatile!!
amanda paa says
i just typed in the new website address, and simply smiled. it’s so you! i can smell this casserole a baking…. and amen for the crispy top and soft, sweet apples. xo
Heart of a Baker says
Thank you sweet friend! If only you could come over for brunch, I would serve it to you with plenty of maple syrup 🙂 xoxo
sejal Lanterman says
Can this be made the night before? I’d like to make for Xmas morning and don’t want to mess up if overnight method isn’t a good idea…
Heart of a Baker says
I would prep everything seperatley the night before and then add the wet mixture to the dry right before baking! If you want to bake ahead of time, you can do that too, but it’s best served fresh!
Punk Mom says
Made this for my picky kindergartener. So easy. I made the almond milk mixture, cut the apples, and cubed the bread the night before. I mixed it all together and baked it in the morning. My son almost never finishes his breakfast without some coaxing, but he did today. As a bonus, I had time to get him dressed while it was baking. Talk about a morning win. Thanks for sharing your recipe.
Heart of a Baker says
I’m so happy to hear this! Glad you enjoyed it xo
Raegan says
What can you sub chickpea flour with? I am allergic
Heart of a Baker says
HI Raegan,
I’m not sure what else you could sub in, I’ve only ever used chickpea flour! You could try brown rice flour, but I’m not sure how it would turn out.
Angie says
Does he baking time double if I double the recipe to make a 9×13?
Heart of a Baker says
I would bake it for the same amount of time,check it and then put it back in for 10-15 more minutes. Enjoy!
Rinku says
I don’t have chickpea flour I have spelt flour would that be ok to use instead
Heart of a Baker says
Hi Rinku, I’m afraid that won’t work the same, sorry!
Erica says
This looks positively delicious! Thank you for sharing.