Vegan French  Toast Casserole

Vegan French  Toast Casserole




55 minutes


Whole Wheat Bread Coconut Milk Maple Syrup Pumpkin Pumpkin Pie Spice Pecans

Step 1

Blend coconut milk, pumpkin, maple syrup, spices, corn starch, vanilla and salt in a blender.

Step 2

Cut loaf of bread into small one inch pieces. 

Step 3

Evenly spread bread in baking dish. Pour  custard over top. Tossing to combine. Refrigerate overnight.

Step 4

The next morning bake  at 350 F for 35-40 minutes or until the top turns a golden brown.

Step 5

Combine organic powdered sugar, and leftover pumpkin puree. Stirring until  combined.

Step 6

Pour pumpkin icing  over top. Sprinkle with chopped pecans and serve!

Vegan French Toast Casserole

A holiday morning breakfast!

Hi! I'm Alison!

I'm a plant-based vegan married to a meat eater with two picky kids. I use whole food plant-based ingredients to create a delicious compromise in the kitchen.