This delicious vegan eggnog french toast casserole can be prepped ahead for a delicious holiday morning breakfast ready in minutes! Just 10 ingredients.
If there is a dominant cook in your house, then they are likely the ones who spend the time in the kitchen the most, even on the holidays. However, this vegan eggnog french toast casserole makes sure that even they are able to join in the daily festivities.
Do you have a holiday breakfast tradition?
If you don’t have a holiday breakfast tradition, then you will love to create one using this delicious vegan french toast casserole recipe.
Whether you use your own homemade bread or you take a shortcut with store bought, this combination of vegan eggnog and delicious spices like cinnamon and nutmeg quickly come together to be ready for your holiday breakfast spread in the morning.
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What ingredients do I need to make vegan eggnog french toast casserole?
- stale bread (see below)
- flax egg (ground flaxseed and water)
- vegan eggnog
- cornstarch (or arrowroot powder)
- vegan butter
- brown sugar
- chopped pecans (can sub other nuts like walnuts)
What is a flax egg?
In order to make a flax egg, you need one tablespoon of ground flax seeds and three tablespoons of water.
If you need to replace multiple eggs in a recipe, then you would use this amount PER egg you are replacing.
Once you combine the ground flax seeds and water, whisk together until the mixture starts to become gelatinous. Then, let mixture sit for 15 minutes.
Does it matter what vegan eggnog I use?
It sure does. Vegan eggnog is the main flavor of the dish, so without a good tasting one, your dish won’t have the full impact that it could.
How do I get stale bread?
Stale bread is just bread that has been allowed to be exposed to air and hardened.
It allows for the bread to soak up the french toast mixture better without creating a soggy mess that will never cook properly for you in the oven.
In order to get stale bread for this vegan french toast casserole, you will cube up your bread and then place on a baking sheet for 2-3 days. We lightly cover with a towel so it’s not exposed to anything in the air.
Is there a quicker way to get stale bread?
Absolutely! If you don’t have time (or maybe you forgot) to leave bread out for a few days to harden on it’s own, you can place cubed bread on a baking sheet in an even layer. Cook for 15-20 minutes in an oven, preheated to 350 degrees.
You are looking for the bread to be pretty hard, almost like a crouton.
How do you make vegan eggnog french toast casserole.
The first step is to start with stale bread. You either need to leave your bread out for a few days or use the oven method described above.
Once you have stale bread cubes, you can proceed with the rest of the recipe.
In a small bowl, combine the ground flax seed and water together. Whisk together, then let sit for 15 minutes until it becomes gelatinous.
Preheat oven to 350 degrees F.
In a larger bowl, add the eggnog, cornstarch, vanilla, cinnamon and nutmeg. Once the flax eggs are ready, add these to the bowl also. Then whisk everything together well. It’s okay if a few lumps remain.
Add your stale bread to a greased 9×13 casserole dish and then pour the mixture evenly across the top. Use a spatula to mix together, making sure that all the pieces of bread are coated.
Let this sit together for at least 4 hours or overnight.
In a small saucepan, add the butter and let melt. Then add in the brown sugar and whisk until it’s a caramel like texture. Stir in chopped pecans, nutmeg and cinnamon.
Spread the mixture over your bread mixture.
Bake for 35-40 minutes. Check at the 30 minute mark to see if it is browning too much. If it is, then cover with foil and let finish cooking.
Remove from oven and let rest for 5 minutes.
Can I prep this vegan eggnog french toast casserole ahead?
Yes. You can make the mixture and let sit overnight and then just pop it in the oven in the morning.
Or once the mixture has sat long enough, you can bake it, let cool, and then cover and store in the fridge.
Heat back up for a few minutes in the oven or in the microwave.
It will last In the fridge up to 5 days once cooked.
Can I make this a Top 8 Allergen Free French Toast Casserole?
We have used gluten free bread in this dish, however, it should potentially still work. From our experience gluten free bread is usually more dense, so you may need more eggnog for liquid.
We’d recommend for now watching the video so you see the consistency of how moist the bread looks when combined with the mixture and go from there.
You can use a soy free dairy free butter to make soy free. We like Earth Balance soy free in the red tub.
Every eggnog that we have found contains either almonds or soy. We would recommend that you just use one that you can. Alternatively, you could just use oat milk and make a vegan eggnog similar to how we made a homemade one.
Lastly, there’s pecans in here, just omit those and make the mixture with the remaining ingredients.
What are other vegan breakfasts ideas I could make?
Once you try this delicious dairy free eggnog french toast casserole, you may be looking for other amazing vegan breakfast ideas that you should try. We are sharing both sweet and savory dairy free breakfast ideas.
- Vegan Breakfast Skillet (photo above)
- Vegan Banana Pancakes
- Vegan Sausage Biscuits and Gravy
- Super Soft Vegan Blueberry Muffins
- Glazed Vegan Donuts
- Vegan Chocolate Donuts
- Perfect Vegan Cinnamon Rolls
- Vegan Bacon, Egg & Cheese Biscuits
- Dairy Free Banana Bread
Pin this vegan eggnog french toast casserole for later:
Vegan Eggnog French Toast Cassrole
- 9×13 casserole dish
- Make sure you are starting with stale bread. If you haven't left your bread out for a few days, you can quickly dry out in the oven. See post for instructions on doing this.
- In a small bowl, combine ground flax seed and water together. Whisk together, then let sit for 15 minutes until it becomes gelatinous.
- In a larger bowl, add the eggnog, cornstarch, vanilla, cinnamon and nutmeg. Once the flax eggs are ready, also add to the bowl. Whisk everything together well. It's okay if a few lumps remain.
- Add stale bread to a greased 9×13 casserole dish and then pour the mixture evenly across the top. Use a spatula to mix together, making sure that all the pieces of bread are coated.
- Cover and refrigerate for at least 4 hours or overnight.
- Once ready, preheat oven to 350 degrees F.
- In a small saucepan make the topping. To start, add the butter and let melt.
- Add brown sugar and whisk until it's a caramel like texture.
- Stir in chopped pecans, nutmeg and cinnamon.
- Spread the mixture over bread mixture.
- Bake for 35-40 minutes. Check at the 30 minute mark to see if it is browning too much. If it is, then cover with foil and let finish cooking.
- Remove from oven and let rest for 5 minutes.
- Top with powdered sugar if desired and serve with maple syrup.
- Store any leftovers in the fridge, covered, for up to 5 days.
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