Description
A delicious and wholesome Vegan Blueberry French Toast Casserole that is easy to prepare, gluten-free adaptable, and packed with antioxidants from fresh blueberries. This plant-based breakfast casserole offers a creamy custard soaked bread with a crunchy oat and nut topping, perfect for brunch or a comforting treat.
Ingredients
Scale
For the Casserole:
- 1 loaf of sturdy, gluten-free vegan bread (or regular vegan bread if gluten-free isn’t required)
- 2 cups plant-based milk (such as almond, oat, or soy milk)
- 1 cup vegan cream cheese (store-bought or homemade)
- 1/3 cup maple syrup (or coconut sugar as an alternative)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg (optional)
- 2 cups fresh or frozen blueberries
For the Topping:
- 1/3 cup gluten-free rolled oats
- 1/4 cup coconut sugar or brown sugar
- 2 tablespoons vegan butter or coconut oil
- 1/4 cup chopped nuts (optional, such as pecans or almonds)
Instructions
- Prepare the Bread: Cut the vegan bread into 1-inch bite-sized cubes using day-old bread for best texture. Arrange the cubes evenly in a greased or parchment-lined 9×13-inch baking dish.
- Make the Custard: In a medium bowl, whisk together the plant-based milk, vegan cream cheese, maple syrup, vanilla extract, cinnamon, and nutmeg. Blend until smooth, using a blender if necessary to incorporate the cream cheese thoroughly.
- Add the Blueberries: Sprinkle half of the blueberries over the bread cubes. Pour the custard mixture evenly over the bread, pressing gently with the back of a spoon to saturate all pieces. Scatter the remaining blueberries on top.
- Prepare the Topping: In a small bowl, mix together rolled oats, coconut or brown sugar, vegan butter, and chopped nuts (if using) until crumbly. Sprinkle this topping evenly over the casserole.
- Chill or Bake: For make-ahead, cover and refrigerate overnight allowing flavors to meld and bread to absorb liquid. Otherwise, preheat oven to 350°F (175°C) and bake immediately.
- Bake to Perfection: Bake the casserole for 40–50 minutes until the top is golden brown and custard is set. Check halfway through and cover with foil if the topping starts to brown too quickly.
- Serve and Enjoy: Let cool for 10 minutes before serving. Optionally dust with powdered sugar or drizzle with lemon glaze. Serve with fresh fruit, dairy-free yogurt, or a hot beverage for a complete breakfast.
Notes
- Use sturdy, dense bread like gluten-free sourdough or vegan brioche to avoid sogginess.
- For a nut-free version, omit nuts in the topping.
- Adjust sweetness by varying the amount of maple syrup or sugar used.
- Store leftovers in an airtight container in the refrigerator for up to three days; reheat in the oven to maintain the crunchy topping.
- Freeze baked casserole portions for up to one month; thaw before reheating.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: Vegan French Toast Casserole, Blueberry Breakfast Casserole, Gluten-Free Vegan Breakfast, Plant-Based Brunch Recipe, Dairy-Free French Toast Bake
