5.01.2012

Vegan french toast casserole bake ... need I say more?

I don't know if you've been trolling Pinterest lately, but there has been one photo that has gone viral on all my friends' boards, the infamous night-before, french toast casserole.

Think I'm kidding? Peruse over to Pinterest.com (add me if you like all things Chubby, Vegan and Mom, by simply clicking the red "Follow me on Pinterest" button to the right of this post or by searching chubbyveganmom on Pinterest under people) and type in "french toast casserole" and you'll probably find the same photo of kind-of addictive, sickeningly sweet, sort-of soggy looking delicious bread blob scattered throughout the results.

So I did what any good Chubby Vegan Mom would do; I followed the link on over to this blog (because I want to give credit where credit is due) and tried to figure out how on Earth I was going to substitute something vegan for four eggs, without giving the french toast a funky flavor or texture.

Mission accomplished friends.

The vegan version is slightly different than the original, but it's got the most perfect sweet, gooey on the bottom but crisp on the top just like every plate of french toast should be balance to it, so I don't think you'll notice the difference.

This is the quintessential, go-to breakfast food for a busy mom on the run. It's loaded with butter and sugar and what I can only imagine is a day's worth of fat, but as long as you don't make it an everyday staple I think you can cheat just this once (or once a month, whichever).

Here it is, a cheap, ooey-gooey, no fuss breakfast for all your vegan sweet tooth needs.



Vegan French Toast Casserole Bake
(Serves 6-8)
Ingredients:
1 1/2 sticks of VEGAN butter (melted, I used Earth Balance)
1 1/2 cups vanilla almond milk
1 cup brown sugar (and a little more for sprinkling purposes)
1 loaf of deliciously perfect bread, sliced thick (we used sourdough, yummo)
1/4 block of silken tofu
1 TBS vanilla extract
Cinnamon (for sprinkling purposes)
Powdered sugar (for sprinkling purposes)
Maple Syrup (for delicious purposes)

Directions:
Cut your bread into thick slices (we did about an inch thick) and lay out the pieces on the bottom of a sprayed casserole dish (I used a 9X9 glass one). Melt one stick of butter and stir in brown sugar. Once all the sugar is dissolved, pour the butter goop on top of the bottom layer of bread. Sprinkle with cinnamon.

In a small bowl, mix the melted half stick of butter, almond milk, vanilla extract and silken tofu. Blend in a food processor until all the little tofu lumps are gone. Place the rest of your bread on top of the gooey sugar and butter covered layer, then drizzle the butter, milk, vanilla and tofu mix over the entire casserole.

Top with cinnamon and brown sugar and refrigerate overnight.

Pull it out the next morning and bake on 350 for 45 minutes, uncovered. Serve (make sure you pair a piece on bottom with a piece on top to get the overall french toast feel) with powdered sugar, maple syrup and a side of vegan sausage!

Tips: In the event your bread looks a little dried out in the morning, freshen it up with a few pats of butter and a tiny drizzle of milk.

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18 comments:

  1. Can't wait to try this recipe!!! By the way the link to follow you on pinterest doesn't work!
    Julie

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  2. Thanks so much for letting me know about the link. The little red follow me on Pinterest button will have to do for now :) I hope you're ready for a super sweet, but delicious breakfast! This one really delivered! (And was Chubby Vegan Dad and daughter approved!)

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  3. Oooooohhhhh I'm excited. I haven't made french toast casserole in 7 years! Now I can! Thanks!

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  4. Hi, I'm so glad I stumbled across your blog. I took some time reading several posts, and I just think you are a lovely person. I really liked the post on your weight issues, and I think you worded your feelings very eloquently. I can totally relate to so much of what you said, and I agree that women, as much as we may dispute it, do continue to perpetuate the skinny body as an ideal. As far as this current post - well, now I know you can reach my taste buds, too! Woo hoo, this sounds decadent and definitely something to prepare very soon.

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  5. Hi I was trying to find this for my son who has food allergies and everytime we make the non-vegan version of this he begs for some. So THANK YOU soooo much for giving him a chance to try this french toast bake!!

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  6. I'm so happy you found this and hope your whole family will enjoy this now! I'm always a bit skeptical about how french toast anything will turn out without any eggs, and I'm telling you this was flawless!! :)

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  7. Hi,

    This looks delicious. Since butter isn't vegan, did you use Earth-balance non-dairy "butter" or its equivalent? Thanks.

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  8. Yes, I'm usually too lazy to type out "vegan" butter. We use Willow Run sometimes, really whatever I have in the drawer! Anytime you see butter or an unspecified milk or like chocolate chips it just means the vegan version, whether it's almond milk, Earth Balance Butter or Enjoy Life chocolate chips!

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  9. Dear CVM ~ I made this recipe for friends & family for our annual Christmakkah (or Hanamas) gathering. It didn't turn out anything like your photo but people were still raving about it & many non-vegan folks couldn't believe it was 100% vegan. Love when that happens, right? Going to try it again soon with the hopes I can improve the end result. Many thanks for great info & such. Happy Holidays!

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  10. Hm, sorry to hear that it didn't come out quite the same, but glad to hear that everyone thought it was yummy. Could be a difference in ovens, I've found some of my cookies have been a flop in someone else's oven, so perhaps I'll have to toy with this recipe to see if I can figure it out. Going to be trying a Silk "nog" version over the holidays, will report back with results :)

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  11. Two pans going in the oven now for Christmas breakfast!

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  12. Oops refrigerator! Too many presents left to wrap to be getting tired!

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  13. HI CVM,

    We had this on Christmas morning. It was delicious! I love french toast, but I am a vegetarian and I hate the taste of eggs, so this was awesome! One question: mine turned out kind of soupy and mushy on the bottom pieces. Do you have this problem when making this? Did I just not cook it long enough? We left it in an hour. Can't wait to try it again!

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  14. Hm, I know that ours was a tiny but mushier on the bottom than the top, but not enough that it was soupy. I've found that sometimes it depends what bread I'm using, (the thicker and drier tuhe better), which dish I cook it in and what oven I'm using. For some reason I can't get things to come out right in my mother's oven ever! You could try putting it in a bigger dish so that the liquid would spread some and result in a less soupier piece of bread, or try turning up the heat a little bit more for the last 15 minutes of cooking. (This is usually what I have to do when baking at my moms!)

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  15. Since when is butter a vegan product?

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    1. Thank you "Anonymous" for inquiring whether butter is a vegan product or not. It is in fact, not vegan, but sometimes I make the mistake of assuming that individuals read more of my blog than one post and have seen the numerous times I've discussed that when I first started this blog there were times I forgot to indicate "vegan" before butter. For a long time my blog was read by only vegans, who are familiar with the numerous types of vegan butter that are available on the market (Earth Balance, smart balance light, to name a few). You'll notice in my most recent recipes I've been making sure to include the words "vegan" butter just to clear up this confusion. I apologize for assuming that individuals understand that I know what the general definition of vegan is (which can be viewed in the FAQ section of my blog) or that they could deduct that with the numerous vegan butters available that this is in fact what I meant. Please feel free to peruse the rest of my older recipes and let me know anytime I forgot to include the word "vegan" before butter; it makes it easier for me to correct it rather than going back and figuring it out for myself.

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  16. Can you please specify the amount of vegan butter?
    When I buy earthbalance it comes in a tub - not a stick, so there is difficulty figuring out how much of the vegan butter to use to make this recipe.
    Thanks though -- looking forward to trying this when I know the measures --
    also
    are all breads vegan? ie - breads that one purchases in say ' a bakery' or the supermarket?

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    1. Hi Janet, sorry about not including this originally, sometimes when it comes to baking I use the sticks just because that's the traditional method. One vegan stick of butter is the same as one regular stick of butter, so 8 TBS or 1/2 a cup = one stick. So you need 3/4 cup vegan butter for this recipe. Aunt Millie's is usually safe, as well as some of the store-brand versions. It's important to look through the ingredients for milk, eggs, honey albeit uncommon it happens. Kosher breads are usually safe. Bakery wise, if in doubt, ask the bakers! Our sourdoughs are often safe, in addition to a general whole wheat loaf. :)

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