introduction
This Quick Vegan Blueberry French Toast Casserole is warm, simple, and sweet. It uses basic pantry items and fresh berries. It bakes in one dish and feeds a small group. If you like easy morning meals, you can also check an easy breakfast casserole for more ideas.
why make this recipe
Make this when you want a fast, plant-based breakfast that tastes like comfort food. It is low fuss. You mix a few ingredients, pour them in a dish, and bake. It also uses whole grain bread and almond milk for a healthier start. If you need a light side, try serving it with avocado toast with asparagus.
how to make Quick Vegan Blueberry French Toast Casserole
This recipe is hands-off once it goes in the oven. First, you whisk the wet mix and let the bread soak. Then fold in the blueberries and bake until golden. For other small oven bakes and timing tips, you can look at a French onion rice bake to compare bake times and dish sizes.
Ingredients :
- 8 slices of whole grain bread
- 1 cup of almond milk
- 1/4 cup of maple syrup
- 1/4 cup of flaxseed meal
- 1 teaspoon of vanilla extract
- 1 teaspoon of cinnamon
- 1 cup of fresh blueberries
- 1 tablespoon of coconut oil (for greasing)
Directions :
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together almond milk, maple syrup, flaxseed meal, vanilla extract, and cinnamon.
- Tear the bread into pieces and add it to the bowl, mixing until the bread is well coated.
- Gently fold in the blueberries.
- Grease a casserole dish with coconut oil and pour the mixture into it.
- Bake for 30-35 minutes until golden.
- Serve warm and enjoy your delicious Vegan Blueberry French Toast Casserole!
how to serve Quick Vegan Blueberry French Toast Casserole
Serve it warm from the oven. Add an extra drizzle of maple syrup if you like it sweet. A scoop of dairy-free yogurt pairs well. You can serve a slice with a side like cowboy cornbread casserole for a larger brunch.
how to store Quick Vegan Blueberry French Toast Casserole
Let the casserole cool to room temperature. Cover it and keep it in the fridge for up to 4 days. Reheat single slices in the oven at 325°F (160°C) for 8–10 minutes, or use a toaster oven. For longer storage, freeze portions in airtight containers for up to 2 months. Thaw in the fridge before reheating.
tips to make Quick Vegan Blueberry French Toast Casserole
- Tear the bread into similar-size pieces so it soaks evenly.
- Use day-old bread if you have it; it soaks better.
- Gently fold the berries so they do not burst too much.
- If you want more protein, add a spoon of nut butter or a scoop of vegan protein powder to the mix.
- For other hearty casserole ideas, see a chicken bacon ranch tater tot casserole for inspiration on textures and toppings.
variation (if any)
- Use frozen berries if fresh are not available. Do not thaw them first to avoid a runny bake.
- Swap almond milk for oat milk or soy milk.
- Add a mashed banana for more sweetness and a softer texture.
- Sprinkle chopped nuts or oats on top before baking for crunch.
FAQs
Q: Can I make this nut-free?
A: Yes. Use a nut-free milk like oat milk and skip any nut toppings.
Q: Can I make this ahead the night before?
A: Yes. Mix the ingredients and refrigerate the dish overnight. Bake in the morning, adding a few extra minutes if very cold.
Q: Can I use frozen blueberries?
A: Yes. Use them frozen and fold them in gently. The bake may be a bit more moist.
Q: Is flaxseed meal a good egg substitute here?
A: Yes. Flaxseed meal mixed with almond milk helps bind the bread like eggs would.
Q: Can I make this gluten-free?
A: Yes. Use gluten-free whole grain bread and check that all other ingredients are gluten-free.
Conclusion
This Quick Vegan Blueberry French Toast Casserole is easy, flexible, and great for a cozy breakfast. For another similar berry bake idea and more tips, see the Vegan Berry French Toast Casserole – Spoonful of Plants.
Quick Vegan Blueberry French Toast Casserole
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together almond milk, maple syrup, flaxseed meal, vanilla extract, and cinnamon.
- Tear the bread into pieces and add it to the bowl, mixing until the bread is well coated.
- Gently fold in the blueberries.
- Grease a casserole dish with coconut oil and pour the mixture into it.
- Bake for 30-35 minutes until golden.
- Serve warm from the oven. Add an extra drizzle of maple syrup if desired. A scoop of dairy-free yogurt pairs well.