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Quick Vegan Blueberry French Toast Casserole

This warm and sweet vegan casserole features whole grain bread and fresh blueberries, making for a quick plant-based breakfast that's easy to prepare.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American, Vegan
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 slices whole grain bread Tear into pieces.
  • 1 cup almond milk Can substitute with oat or soy milk.
  • 1/4 cup maple syrup Add more for sweetness if desired.
  • 1/4 cup flaxseed meal Acts as an egg substitute.
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 cup fresh blueberries Can use frozen berries, do not thaw.
  • 1 tablespoon coconut oil For greasing the dish.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, whisk together almond milk, maple syrup, flaxseed meal, vanilla extract, and cinnamon.
  3. Tear the bread into pieces and add it to the bowl, mixing until the bread is well coated.
  4. Gently fold in the blueberries.
Baking
  1. Grease a casserole dish with coconut oil and pour the mixture into it.
  2. Bake for 30-35 minutes until golden.
Serving
  1. Serve warm from the oven. Add an extra drizzle of maple syrup if desired. A scoop of dairy-free yogurt pairs well.

Notes

Let the casserole cool to room temperature before storing. For longer storage, freeze in airtight containers.