Raspberry Vegan Crescent French Toast Casserole
Raspberry vegan crescent french toast casserole is the perfect prep ahead holiday breakfast or brunch or a way to use leftover crescent rolls
Servings: 8 people
Calories: 415kcal
Ingredients
- 1 ½ cup silken tofu
- ¾ cup cornstarch
- ¾ cup water
- 1 ½ cup dairy free milk
- 2 tablespoon maple syrup
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- 12 cups day old crescent rolls (approximately 12-16 crescents), roughly torn into 3-4 pieces each [we use pillsbury]
- 1 10oz jar raspberry fruit preserves
- 8 oz vegan cream cheese
- 6 tablespoon vegan butter, cut into tablespoon pieces, cold
Toppings, Optional
- fresh berries
- whipped cream
- powdered sugar
- maple syrup
Instructions
- Grease a 9x13 casserole baking dish.
- In a blender, add tofu, cornstarch and water and blend together.
- Add in dairy free milk, maple syrup, vanilla, cinnamon, nutmeg and salt. Blend again.
- Tear the crescent rolls and put into a bowl. Pour the mixture over crescent rolls and give it stir together.
- Add ½ the mixture to the baking dish.
- Reserve ⅓ cup each cream cheese and raspberry preserves. With the remaining, scoop tablespoon size dollops across the top.
- Add remaining crescent rolls mixture. Then dollops of the remaining cream cheese and jam. If there's any mixture left in the bowl, add that over top.
- Cover and let sit in the fridge for 30 minutes or refrigerate overnight.
- Preheat the oven to 375 degrees F.
- Lay cubed vegan butter over the top. Bake for 45-50 minutes or until the top s golden. Check after 30 minutes, if the top is browning too quickly, cover with foil.
- Remove from oven and let sit for 10 minutes, then cut and serve.
Nutrition
Serving: 1slice | Calories: 415kcal | Carbohydrates: 37g | Protein: 9g | Fat: 27g | Saturated Fat: 9g | Sodium: 679mg | Potassium: 74mg | Fiber: 3g | Sugar: 10g | Vitamin A: 575IU | Vitamin C: 3mg | Calcium: 147mg | Iron: 2mg