Go Back
–+ servings
Vegan French toast casserole serving on white plate.
Print Recipe
5 from 6 votes

Vegan French Toast Casserole with Pumpkin Custard

This Vegan French Toast Casserole is smothered in a pumpkin coconut milk custard, topped with a pumpkin spice glaze and chopped pecans. Made with whole wheat bread, and natural sweeteners, it’s a healthy make ahead overnight brunch perfect for Thanksgiving or Christmas morning!
Prep Time12 hours 15 minutes
Cook Time40 minutes
Total Time12 hours 55 minutes
Course: Breakfast
Cuisine: American
Servings: 12
Calories: 196kcal
Author: Alison Corey

Equipment

Ingredients

  • 16 oz loaf of whole wheat or whole grain bread
  • 15 oz can of low-fat coconut milk
  • ⅓ cup maple syrup
  • 1 cup pumpkin puree
  • 2 tablespoon corn starch
  • 1 teaspoon pumpkin pie spice
  • 1 tsp vanilla extract
  • ¼ tsp salt

Pumpkin Glaze

Instructions

  • Blend the coconut milk, 1 cup of pumpkin, maple syrup, pumpkin pie spice, corn starch, vanilla and salt in a blender until smooth.
  • Cut your loaf of bread into small one inch pieces.
  • Evenly spread bread pieces in 9x13 baking dish. There's no need to grease the pan of use oil. Pour pumpkin custard evenly over the bread pieces. Tossing them a bit to make sure each piece is soaked in custard.
  • Cover and refrigerate overnight or for a minimum of 4 hours.
  • Bake in the oven at 350 F for 35-40 minutes or until the top turns a golden brown.
  • While the vegan French toast is baking, combine ½ cup of organic powdered sugar, and 1 tablespoon of the leftover pumpkin puree. Stirring until completely combined.
  • Pour pumpkin icing evenly over top the Vegan French Toast. Sprinkle with chopped pecans serve!

Video

Notes

Tips for Making Vegan French Toast Casserole
  1. Making the pumpkin icing is optional. You may choose to use maple syrup on top or eat without any additional syrup or icing for a lower sugar option.
  2. Use day-old bread. It works best to soak up the custard for a luxurious finish.
  3. Use whole grain or whole wheat bread to keep this dish whole food plant-based.
  4. If you don't have a blender, you can whisk the ingredients together in a bowl with a wire whisk. 
  5. You can sub corn starch for arrowroot powder. The corn starch is what thickens the custard without the need for eggs.
  6. If you choose to use oil to grease the pan I recommend coconut oil.
  7. Make this dish ahead by preparing it the night before a special brunch. You will need to allow the custard to set for at least 4 hours, but this turns out best when you give it 12 hours or overnight to set.

Nutrition

Calories: 196kcal | Carbohydrates: 31g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 231mg | Potassium: 170mg | Fiber: 3g | Sugar: 13g | Vitamin A: 3375IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg