French Toast Casserole

Photography By: Christine Hotz

Your plant-based breakfast spread just got a lot more decadent, thanks to our French toast casserole recipe. This recipe comes together more easily than stovetop French toast. Once all of the ingredients are assembled and prepped, all you have to do is pop the casserole in the oven and enjoy the wonderful smell of cinnamon and vanilla as it wafts through your home. To make this French toast 100% plant-based, our recipe calls for non-dairy margarine, milk and creamer, and a flax egg instead of a chicken egg.

Note: French bread can be swapped for whole wheat bread if preferred.

Prep Time: 25 minutes
Cook Time: 2 hours
Total Time: 2 hours 25 minutes
Serves: 12


For the French Toast

  • 12 cups (3 L) Baguette, cubed
  • ¼ cup (60 ml) Coconut oil
  • 3 tbsp (60 ml) Flaxseeds, ground
  • 3/4 cup (190 ml) Water, warm
  • 3 cups (750 ml) Coconut milk
  • 1 ½ cups (375 ml) Non-dairy milk
  • ½ cup (125 ml) Sugar, granulated
  • 1 ½ tbsp (22.5 ml) Vanilla extract
  • ¼ tsp (5 ml) Cinnamon, ground
  • ½ tbsp (7.5 ml) Salt

For the Praline Topping

  • 1/3 cup (85 ml) All-purpose flour
  • 1 ½ cups (375 ml) Light brown sugar
  • 1 ½cups (375 ml) Pecans, chopped
  • 1/3 cup (85 ml) Coconut oil

Other Toppings

  • Fresh fruit
  • Maple syrup
  • Dairy-free whipped cream


  1. In a large bowl, whisk together flaxseed and water. Set aside for 5 minutes.
  2. Preheat oven to 350˚F (177˚C) and prepare a Bain Marie for baking the French toast.
  3. Generously spread coconut oil in the bottom of a ½ hotel pan (or 11″x13″ pan). Place cubed French bread into the pan.
  4. Whisk together flax mixture, creamer, almond milk, granulated sugar, cinnamon, vanilla, and salt.
  5. Pour this mixture evenly over the cubed bread. If bread is very dry, soak it for 15 minutes prior to baking. While the bread mixture is resting, prepare the praline topping.
  6. In a medium bowl, whisk together brown sugar and flour. Using a pastry cutter or fork, cut the coconut oil into the brown sugar and flour mixture. Fold in chopped pecans. Set aside.
  7. Cover the pan with aluminum foil and place it in a water bath. Bake covered for 1 hour and 15 minutes. Then remove cover and cook another 15 min.
  8. Uncover and sprinkle with praline topping, then bake uncovered for an additional 30 minutes.
  9. Serve with fresh fruit, maple syrup, and dairy-free whipped cream.