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
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)
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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