Vegan Cinnamon Raisin French Toast Casserole
- Category Breakfast
- Cook Time 00:15:00
- Prep Time 00:30:00
- Serves 9
- Cuisine Casserole
Recipe by Kelly Rose
I wanted to create a recipe that I knew everyone could enjoy- basic but tasty, simple but looks a little fancy, extremely easy but require some patience… I’m pretty sure this recipe covers it all.
Not only is this recipe great for the random day of morning cravings but it’s also great for a plan ahead meal! Want this deliciousness ASAP in the morning? No problem, make it the night before. What this for a ladies brunch? Make it the day of!
For this recipe I partnered up with Angelic Bakehouse, using their Raisin wheat loaf to create a casserole that has the perfect amount of sweetness without being overly sweet- remember, we’re trying to please the masses here…
Whenever I eat regular french toast, I always add a little crunch to the mix and I knew I wanted to do the same for this recipe. I decided on making a simple streusel out of sliced almonds, chopped pecans, coconut oil, sugar and a little bit of flour. It came out perfect!! That being said, it’s completely optional… if you want to be a fun sucker.
When I served it up, I decided maple syrup or powdered sugar wasn’t necessary because of the streusel but if you want an authentic french toast experience- YOU DO YOU!! Zero judgment from this chick. I just want you to be happy, you know?
Ingredients
- 1 loaf of Angelic Bakehouse Raisin Wheat Bread
- 2 cups Dairy-Free Milk
- 1/2 serving Vegan Protein Powder *optional but add an additional tbsp of flax seed if you don’t use it!
- 1/4 cup Granulated Sugar *I used monk fruit
- 3 tbsp Ground Flaxseed
- 1 tbsp Cinnamon
- 1 tsp Vanilla Extract
- 1/4 tsp Salt
- 2 tbsp Coconut Oil melted
- 1/4 cup Granulated Sugar
- 1/4 cup Pecans chopped
- 1/4-1/3 cup Almonds sliced
- 3 tbsp Whole Wheat Flour
Instructions
- In a large bowl, whisk together the casserole ingredients – excluding the loaf of bread. Let the mix sit for 15 minutes.
- While the mixture is sitting, start to cut the slices of the vegan bread into 1 inch pieces – about 9 cubes per slice.
- After cutting the bread into pieces- start on the streusel mixer. Whisk the melted coconut oil and sugar together. Add in the nuts and stir until they are completely coated. Sprinkle in the whole wheat flour and start stirring. The mixture should resemble damp sand when you’ve added enough flour – about 3 tbsp.
- After the 15 minutes is up – add all your bread into a 9×9 baking dish and press down lightly. Pour the wet mixture over the bread slowly – allowing the liquid to be absorbed evenly by all the bread.
- Now, preheat your oven to 350 degrees F and allowing the bread to soak. **see above notes about make ahead directions
- Once the oven is preheated – bake the casserole for 55-65 minutes or until done.
- Let the casserole cool for 10 minutes before serving. Serve with maple syrup or just as is!
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