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Vegan Eggnog French Toast Cassrole

This delicious vegan eggnog french toast casserole can be prepped ahead for a delicious holiday morning breakfast ready in minutes! Just 10 ingredients.
Course Breakfast, brunch
Cuisine American
Keyword dairy free breakfast, dairy free recipes, vegan breakfast, vegan recipes
Prep Time 20 minutes
Cook Time 35 minutes
Setting Up Time 4 hours
Total Time 4 hours 55 minutes
Servings 12 pieces
Calories 394kcal
Author LarishaBernard


  • 9x13 casserole dish


  • 4 tbsp ground flax seed
  • 1 1/4 cups water
  • 16 oz stale bread, cut into 1/2" cubes, (Use homemade bread or artisan, like an Italian loaf. See post for how to quickly make stale bread)
  • 2 tbsp cornstarch (can sub for arrowroot powder)
  • 1 1/2 Cups Vegan eggnog
  • 1/2 tsp vanilla
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg

For the topping

  • 1/2 cup vegan butter
  • 3/4 cup brown sugar
  • 1 cup pecans, chopped (can use other nuts like walnuts)
  • 1/4 tsp nutmeg
  • 1/4 tsp cinnamon


  • 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 9x13 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.



*It's important that you use a good quality vegan eggnog for this dish to taste great.  If you don't have one, see our vegan eggnog taste test for recommendations
*See post for notes about Top 8 Allergy Free variation
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. 


Serving: 1piece | Calories: 394kcal | Carbohydrates: 37g | Protein: 4g | Fat: 26g | Saturated Fat: 9g | Sodium: 207mg | Potassium: 153mg | Fiber: 3g | Sugar: 25g | Vitamin A: 364IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg