An easy, vegan breakfast casserole that is a great way to use up leftover bread and a lot easier than making individual french toast.
Having house guests always leaves me with leftover food.
The other week, my sister, her kids & their friends spent a few days with me in San Diego. It was so much fun!
Did I mention that it was 7 people (3 adults including me and 4 kids) in my 450 square foot studio apartment? Yep. Luckily, I really love & like these people.
Anywho, they went to the store when we first got here since I’d been gone for about a week (i.e. had absolutely no food). They bought some bread, and while I love bread, I don’t eat it that often. Not because I’m restricting myself from bread but I just prefer to have something more substantial for breakfast and I don’t love sandwiches.
That being said, I had about half of a loaf of bread hanging around my house. Plus some bananas that were past their prime. Oh and peanut butter because I always have peanut butter.
I decided I’d make some french toast casserole because that always makes me happy; then I realized that I was completely out of eggs. What the?! I am never out of eggs.
Instead of running to the store, I decided to get creative and come up with a vegan version of french toast. Not everyone eats eggs, and I think they should be able to enjoy french toast casserole, too!
There were a few things I did to help the french toast casserole to taste like the kind I am used to eating (meaning, one with eggs and milk).
To help the casserole rise (who wants a flat, super chewy breakfast casserole? ew), I added some baking powder. I also added a ton of goodies like banana, peanut butter, vanilla extract, maple syrup and cinnamon.
Y’all… even if you don’t eat a vegan diet, you will love & like this breakfast casserole. I served mine with a little extra maple syrup and a smoothie (that's also vegan) for some extra produce. You could also have a big bowl of cut up fruit for a crowd.
This is a great meal to make for a big group, and while the recipe only serves 4, it’s super easy to double it for a crowd.
You can make it the night before (be sure to take the casserole out of the fridge at least 30 minutes before baking) or make it about 15 minutes before you are ready to bake.
Easy, #vegan breakfast casserole is a delicious way to use stale bread + prevent food waste via @healthyaperture Tweet this
Vegan French Toast Casserole
- 1 small banana
- 2 TBSP flax meal
- 1/2 cup milk
- 2 TBSP water
- 2 TBSP peanut butter
- 1 TBSP maple sryup
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/2 tsp baking powder
- 8 ounces bread (about 8 slices), torn into pieces
- In a 9 inch baking dish, mash the banana.
- Stir in the flax meal, milk, water, peanut butter, maple syrup, vanilla extract, and cinnamon.
- Let sit for 15 minutes.
- Preheat the oven to 350*F.
- Add in the baking powder until completely incorporated.
- Stir in the bread and let sit until most of the mixture has been absorbed by the bread.
- Transfer to the preheated oven and bake for 60 to 75 minutes until done in the center.
- Serve with extra maple syrup or peanut butter if desired. Enjoy!
*Use gluten free bread if desired.
*Use whatever type of milk preferred. Recipe was tested using coconut milk.