Eggnog French Toast Casserole (vegan)
Printed from Inclusive Kitchen — Eggnog French Toast Casserole
Eggnog French Toast Casserole is a delightful dish that brings the warmth of the holiday season to your breakfast table. This vegan version swaps traditional eggs and dairy for plant-based alternatives, making it suitable for everyone at the table, including those with dietary restrictions. The casserole is infused with the rich flavors of nutmeg, cinnamon, and vanilla, reminiscent of a classic eggnog drink, but without the cholesterol.
Historically, French toast has roots that trace back to ancient Rome, where they soaked bread in a mixture of milk and eggs before frying it. Over the centuries, this dish has evolved, with various cultures adding their own twists. Today, we’re embracing the spirit of innovation with a vegan take that’s just as satisfying and delicious.
To prepare this casserole, you’ll layer cubed bread with a creamy eggnog-like mixture made from almond milk, silken tofu, and a touch of maple syrup. After a night in the fridge, the bread absorbs all those wonderful flavors, resulting in a custardy texture that’s hard to resist. Bake it until golden and serve it warm with a dusting of powdered sugar or a drizzle of maple syrup. Just be careful—this dish is so good, it might make you forget your New Year’s resolutions!
Ingredients
- 8 cups cubed bread (stale or day-old works best)
- 2 cups unsweetened almond milk
- 1 cup silken tofu
- 0.5 cup maple syrup
- 2 teaspoons vanilla extract
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 0.25 cup powdered sugar (for serving)
Instructions
- Begin by preheating your oven to 350°F (175°C). This temperature is ideal for baking the casserole evenly without burning the top.
- In a large mixing bowl, combine 2 cups of unsweetened almond milk, 1 cup of silken tofu, 0.5 cup of maple syrup, 2 teaspoons of vanilla extract, 1 teaspoon of ground nutmeg, 1 teaspoon of ground cinnamon, and 0.5 teaspoon of salt. Blend until smooth and creamy; this will be your eggnog base.
- In a large baking dish (9x13 inches works well), layer 8 cups of cubed bread evenly across the bottom. Stale or day-old bread is preferable as it absorbs the mixture better.
- Pour the eggnog mixture over the bread cubes, ensuring all pieces are well-coated. Gently press down on the bread with a spatula to help it soak up the liquid.
- Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the bread to fully absorb the flavors and moisture.
- Once ready to bake, remove the casserole from the refrigerator and let it sit at room temperature for about 15 minutes. This helps it bake evenly.
- Uncover the dish and place it in the preheated oven. Bake for 45 minutes, or until the top is golden brown and the center is set. You can check doneness by inserting a knife; it should come out clean.
- Once baked, remove the casserole from the oven and let it cool for about 10 minutes. This resting time helps the casserole firm up a bit.
- Serve warm, dusted with powdered sugar and drizzled with additional maple syrup if desired. Just be prepared for compliments—this dish is a crowd-pleaser!
Nutrition (per serving)
- Calories: 250
- Carbs g: 40
- Protein g: 6
- Fat g: 7
- Sugar g: 10
