I’ve got your company breakfast recipe! Overnight vegan french toast casserole. With crunchy, sweet praline topping, lots of maple syrup and fresh berries.
Doesn’t that just sound fantastic? A must for mornings when your house is full and you need to feed the hungry masses.
This is always my dilemma when mine or BL’s parents come to visit us. What should we have for breakfast? I like serving things that you can graze on; something that BL’s dad can enjoy early and something that I can munch on after I’ve had a few cups of coffee.
I like breakfast meals that aren’t big events, but are more than just a box of cereal and a carton of milk. Something special for company, but effortless enough that I’m not spending more hours in the kitchen.
THIS IS IT. 🙌
My mom used to make something similar for us growing up and I wanted to make a vegan version. Even though we eat eggs, eggs in custard kinda gross me out. So, I set about veganizing my mom’s famous recipe.
The beauty of this recipe is that you make it at night! Then, pop it into the fridge so the bread can soak up all of the yummy filling. Top with the pecan-sugar mix and bake. That’s it! So simple, so easy and so, so delicious.
A word. The filling is made with bananas and therefore, it has a slight banana taste. I LOVE that. I feel like this casserole reminds me of bananas foster, banana baked oatmeal and my mom’s french toast casserole. Baked bananas have the yummiest, warm taste but- you’ve obviously gotta like bananas for this one.
I dropped off leftovers of this for one of my dearest mama friends last week and she texted me the next morning to say, “THIS french toast is to DIE for. So good!”
I thought you should know so it’s not just my word here. Of course I think these recipes are good! I wouldn’t share them with you if I didn’t. So, it’s nice to know that someone else likes this one too. 😉
I can’t wait for you to try this one! Perfect for any house guests you’ve got this holiday season. It is the holidays, so I serve this one with lots of maple syrup and fresh berries. Yummmm.Print
Overnight Vegan French Toast Casserole! Looking for a crowd-pleasing breakfast or brunch recipe? Then you’ve gotta try this vegan breakfast casserole. Make at night and it’s ready in the morning!
- 2 ripe bananas
- 1½ cups almond milk (or other non-dairy milk of choice)
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon, divided
- 1 french baguette, slightly stale and torn/cut into large cubes
- 1/3 cup vegan butter (I love Earth Balance)
- 3/4 cup brown sugar
- 1 cup chopped pecans
- 1/4 teaspoon ground nutmeg
- maple syrup, for topping
Blend bananas, milk, cornstarch, 3/4 teaspoon cinnamon and vanilla in a blender until smooth.
Tear the baguette into cubes and place into a well-greased 9×13 baking pan. Pour the banana mixture over the bread and press down to make sure all of the cubes are touching the mixture. Cover, and place in the fridge for 4 hours or overnight.
- The next day, preheat oven to 350 degrees F.
- Melt the butter in a medium saucepan over medium-low heat. Add the sugar and whisk together until sugar has melted and become like a caramel-sauce. Turn off heat and add the pecans, nutmeg and remaining 1/4 teaspoon of cinnamon.
- Spread the pecan topping evenly over the prepared casserole and place in the oven. Bake for 40 minutes, until puffed and lightly golden.
- Serve with maple syrup and fresh berries, if desired.
Keywords: french toast, brunch, breakfast, vegan, pecans