Baked French Toast Casserole (Vegan Option!)

Overhead of a single serving of overnight french toast topped with butter and maple syrup on a plate surrounded by fresh strawberries and orange slices.

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Baked French Toast Casserole (Vegan Option!)

This make-ahead Baked French Toast Casserole has a secret ingredient that adds tons of flavor! This hearty breakfast is perfect to serve for the holidays.

Prep Time20

Cook Time35

Additional Time1

Total Time1 55

Course: Breakfast Recipes

Cuisine: American

Servings: servings

Calories: 706kcal

Author: Cassie Johnston

Ingredients

For the French Toast

Cooking spray or butter for greasing pan
10 cups torn bread chunks from crusty day-old bread baguette or a sourdough boule work great
8 eggs
1 cup whole milk
1 ½ cups half and half cream
½ cup granulated sugar
½ cup brown sugar or coconut sugar
1 teaspoon cinnamon
Pinch ground cloves
2 tablespoons vanilla extract
Zest of 1 large orange

For the Topping

½ cup all-purpose flour
½ cup packed brown sugar or coconut sugar
1 teaspoon ground cinnamon
¼ teaspoon salt
½ cup cold unsalted butter (1 stick)
Warm maple syrup, butter, and fruit for serving

Instructions

Grease a 9" x 13" casserole dish with cooking spray or butter. Spread the torn bread chunks in an even layer in the prepared baking dish. Set aside.
In a large bowl, whisk together the eggs, milk, half and half, sugar, brown sugar or coconut sugar, cinnamon, cloves, vanilla extract, and orange zest.
Pour the egg mixture over top of the torn bread, making sure to evenly distribute the liquid. You might need to press down the bread with the back of a wooden spoon to get it to absorb some of the mixture.
Cover the casserole dish tightly with plastic wrap, bee’s wrap, or aluminum foil. Place in the fridge for at least an hour, but preferably overnight. You can also prep it up to 48 hours in advance.
Make the topping by combining the flour, brown sugar, cinnamon, salt, and butter in the basin of a food processor or in a large bowl. Pulse the food processor, or use a pastry blender or two forks, to blend it until the mixture resembles the size of peas. Place topping in a food storage container and place in fridge until ready to bake.
When ready to bake: preheat oven to 350°F. Remove the cover from the casserole dish, and sprinkle the topping in an even layer over the bread.
Bake, uncovered, for 30-40 minutes, or until the top is golden brown and crunchy. 30 minutes will give you more of a soft texture, 40 minutes a more solid texture. Serve topped with pats of butter, maple syrup, and fruit of your choice.

Notes

To make it egg-free: In a blender, combine 12 ounces silken tofu and 2 tablespoons of cornstarch with the milk, half and half, sugars, cinnamon, cloves, vanilla extract, and orange zest. Use it in place of the egg mixture in Step 3 of the recipe.

To make it vegan: In a blender, combine 12 ounces silken tofu, 2 tablespoons of cornstarch, 2 13.5-ounce cans full fat coconut milk with the sugars, cinnamon, cloves, vanilla extract, and orange zest. Use it in place of the egg mixture in Step 3 of the recipe. Use vegan margarine for the topping.

Nutrition