Overnight Vegan French Toast Casserole
This simple recipe for vegan french toast is prepped the night before and baked to golden perfection the next morning.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 8 hours 55 minutes
- Yield: 8 servings 1x
- Category: Breakfast, Brunch
- Cuisine: American
Ingredients
Scale
- 1 loaf Sourdough Bread
- 1½ cups Oat Milk
- ¼ cup Ground Flax
- ⅔ cup Sugar
- ½ teaspoon Salt
- 2 teaspoons Cinnamon
- 2 teaspoons Vanilla
Instructions
- Grease a 9×13-inch baking dish with plant-based butter.
- In a large liquid measuring cup mix together 1 ½ cups oat milk and ¼ cup ground flax. Let the mixture sit for 5 minutes before adding remaining ingredients.
- While the flax activates with the oat milk, slice the bread into 1/4-1/2 inch thick pieces.
- After the flax has activated, stir in ⅔ cup sugar, ½ teaspoon salt, 2 teaspoons cinnamon, and 2 teaspoons vanilla. Mix until well combined.
- Pour the liquid mixture into the prepared baking dish.
- Next dip a few of the slices of bread into the liquid mixture on both sides and set them to the side on a plate. I would suggest between 4 and 6 slices.
- With the remaining pieces of bread, dip on both sides in the oat milk mixture and stack them in the baking dish (I like to stagger the stacking as best I can).
- Place the pre-dipped slices after all of the other slices have been dipped and stacked.
- Cover and let rest in the refrigerator overnight.
- In the morning (or when you plan to bake) preheat the oven to 350°F.
- Remove the casserole from the refrigerator and take the plastic wrap off the top.
- Bake in the preheated oven for 45 minutes.