Overnight Baked French Toast Casserole (vegan)

This vegan overnight French toast casserole is filled with the cozy flavors of pumpkin puree, warm spices, and a sweet and crunchy pecan-maple topping. It’s an easy make-ahead breakfast recipe for holidays and fall brunches!

This vegan French toast casserole is a cozy, eggless, make-ahead breakfast. Warm cinnamon, vanilla, and pumpkin puree make this recipe perfect for a holiday brunch or special gathering with family and friends. I make this pumpkin French toast bake at least a few times every fall, and it’s always a hit. As a bonus, the whole house smells like cinnamon as it bakes up, which instantly puts everyone in the holiday spirit!

This Vegan Pumpkin French Toast Casserole at a Glance

• Stress-free mornings. This overnight French toast casserole is easy to prep the night before. Simply add the maple pecan topping and bake when it’s time to serve.
• Eggless and dairy-free. Even though this vegan French toast is made without eggs or dairy, it’s still rich, custardy, and true to the original.
• Festive flavors. With the cozy spices, maple, and pumpkin, a baked French toast casserole fits right in at Thanksgiving breakfast, Christmas morning, or holiday brunch.
• Crowd-pleasing. Everyone loves this casserole. Even non-vegans!

WATCH THE VIDEO TO SEE HOW IT’S MADE:

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Gluten-free bread – The best bread for French toast is day-old, stale bread, as it will soak up more of the custard (see below). French loaf or challah are my first choices. You can use traditional French bread, sourdough, or challah if you’re not avoiding gluten.
• Pumpkin puree – Make sure you buy pure pumpkin, not pumpkin pie filling.
• Flax eggs – To replace the traditional eggs in this vegan French toast casserole and give it structure. See how to make a flax egg .
• Coconut milk – Use the canned variety, not the refrigerated cartons or bottles. This adds creaminess to the recipe.
• Almond milk – Or you can use oat milk, soy milk, or another plant-based milk you have on hand.
• Maple syrup – Buy real maple syrup, not artificial breakfast syrup. It’s not the same!
• Ground cinnamon and vanilla – Try a version made with pumpkin pie spice , or add nutmeg, ginger, and cloves along with the cinnamon.

Crunch Maple Pecan Topping

• Almond flour – You can use coconut flour instead of almond flour, or regular flour if you aren’t gluten-free.
• Maple syrup – You can sub any other liquid sweetener, such as agave.
• Vegan butter – This needs to be melted.
• Pecans – You can buy whole pecans and chop them, or buy pecan pieces. Feel free to swap the pecans with walnuts, if you’d like.

Why Stale Bread Works Best for French Toast

The most important thing is that your bread should be stale. If it’s fresh and moist, your French toast casserole will turn out soggy. Use day-old bread, or if that’s not an option, cut the bread into squares and let them sit at room temperature for a few hours to dry out. Or, pop the bread cubes in the oven at 300ºF for 10 to 15 minutes, or until the bread is dry but not toasted.

How to Make a Vegan Overnight French Toast Casserole

Make the custard.

• Prepare the custard. First, combine the pumpkin puree with flax eggs, coconut milk, almond milk, maple syrup, ground cinnamon, salt, and vanilla extract. Whisk until the puree is fully incorporated.
• Assemble the casserole. Next, cut the bread into cubes and arrange them inside a greased casserole dish. Pour the custard over the bread and press down gently, so the bread is completely soaked.
• Chill overnight. Cover the casserole with plastic wrap and refrigerate it overnight, or for at least 6 hours.

Bake the Casserole

Prepare the topping.

• Prepare to bake. The following day, preheat the oven to 350ºF and remove the casserole from the refrigerator. Set it on the countertop to take the chill off slightly before it goes into the oven.
• Make the topping. Meanwhile, combine the almond flour with maple syrup, vegan butter , and chopped pecans for the topping. Stir that together and spread the mixture on top of the casserole.
• Bake. Bake at 350ºF for 45 to 60 minutes. Since this vegan French toast casserole doesn’t contain eggs, you can bake it until it reaches your desired texture. If you want it extra soft and creamy, take it out earlier!
• Serve. Remove the casserole dish from the oven and allow it to cool slightly before serving. Serve with a drizzle (or generous pour) of maple syrup, if desired.

Recipe Tips

• Add the topping before baking. Don’t make the topping in advance. It needs to be made in the morning so it’s fresh and crunchy.
• About the cooking times. I prefer cooking this casserole for about 50 minutes, when it’s set but still soft on the inside. If you want it completely baked, definitely aim for 60 minutes.
• Watch the topping. The top may get a bit browned after the first 20 minutes, so cover the baking dish with foil, if necessary.

Get Creative With Add-Ins

The cozy pumpkin flavors in this vegan French toast casserole go well with any of the following ideas.

• Fresh fruit. Great fall options are diced apples and pears.
• Dried fruit. Add in raisins, dried cranberries (great for Christmas morning!), cherries, chopped apricots, or currants.
• Nuts. Fold chopped pecans, walnuts, or almonds right in with the bread for the casserole.
• Pepitas. Small pumpkin seeds, or save the seeds from Pumpkin carving, and toast them!
• Chocolate chips. Make sure to buy vegan chocolate chips or cacao nibs.

Serving Suggestions

You may or may not need the maple syrup for serving. Taste a bit of the casserole first, because mine tasted lovely without. Otherwise, you can serve your vegan French toast casserole with a dusting of powdered sugar, topped with apple butter, or coconut whipped cream . Add this casserole to a breakfast or brunch spread with a savory tofu scramble and garlic roasted potatoes , with your favorite plant-based sausage or crispy vegan bacon on the side.

How to Store and Reheat Leftovers

• Refrigerate. Store leftovers tightly wrapped in the refrigerator for up to 3 days. You can warm them up in the oven at 350ºF for about 20 minutes (depending on the amount you’re heating up) or in the microwave until they’re warmed through.
• Freeze. Wrap it well and keep it in the freezer for up to 2 months. For best results, let it thaw in the refrigerator, then reheat according to the instructions above.

More Vegan Brunch Recipes

• Apple Pie Pancakes
• Pumpkin Waffles
• Cinnamon Roll French Toast
• Fluffy Tofu Scramble
• Instant Pot Steel-Cut Oats

Ingredients

Overnight French Toast Casserole (Vegan)

• 14 ounces gluten free French loaf or challah , broken or torn into 1 inch pieces
• 1 cup pumpkin purée
• 4 flax eggs
• 1/2 cup coconut milk
• 1 cup almond milk
• 1/4 to 1/3 cup maple syrup , depending on how sweet you want it. 1/4 is minimum, 1/3 is more noticeable
• 1 teaspoon ground cinnamon
• Pinch salt
• 1 tablespoon vanilla extract

Pecan Topping

• 7 tablespoons almond flour
• 3 tablespoons maple syrup
• 1/2 tablespoons melted vegan butter
• 3/4 cup pecans , coarsely chopped

Instructions

Overnight French Toast Casserole (Vegan)

• Set the french loaf in a casserole dish (I used a 1.5 QT).
• Mix together the pumpkin puree, flax eggs, coconut milk, almond milk, maple syrup, ground cinnamon, salt and vanilla extract. Mix thoroughly.
• Pour over the bread and press down so every bit gets soaked in batter.
• Cover with saran wrap and place in the fridge overnight, or at least 6 hours.
• Remove from fridge when set. Preheat oven to 350 degrees.
• In a small bowl, mix the almond flour, maple syrup, vegan butter and chopped pecans. Stir together to combine and spread over the top of the casserole.
• Bake for 45 to 60 minutes. I prefer about 50 which is set but still soft on the inside. If you want it completely baked, definitely aim for 60 minutes. The top may get a bit crispy after the first 20 minutes so cover with foil if necessary and keep baking.
• Remove from oven and allow to cool slightly. Serve with maple syrup and enjoy!

Notes

1. This recipe is vegan.
2. TO MAKE IT GLUTEN FREE Use a gluten free loaf.
3. ALTERNATIVES You can sub any other liquid sweetener such as agave. You can put in more add-ins: blueberries, more spices, apples. You can use coconut flour instead of almond flour, or regular flour if you aren’t gluten free.
4. Store leftovers tightly wrapped in the refrigerator for up to 3 days. You can warm them up in the oven at 350ºF for about 20 minutes (depending on the amount you’re heating up) or in the microwave until they’re warmed through.
5. To freeze this casserole wrap it well and keep it in the freezer for up to 2 months. For best results, let it thaw in the refrigerator, then reheat it according to the instructions above.

This vegan overnight French toast casserole is filled with the cozy flavors of pumpkin puree, warm spices, and a sweet and crunchy pecan-maple topping. It’s an easy make-ahead breakfast recipe for holidays and fall brunches!

This vegan French toast casserole is a cozy, eggless, make-ahead breakfast. Warm cinnamon, vanilla, and pumpkin puree make this recipe perfect for a holiday brunch or special gathering with family and friends. I make this pumpkin French toast bake at least a few times every fall, and it’s always a hit. As a bonus, the whole house smells like cinnamon as it bakes up, which instantly puts everyone in the holiday spirit!

This Vegan Pumpkin French Toast Casserole at a Glance

• Stress-free mornings. This overnight French toast casserole is easy to prep the night before. Simply add the maple pecan topping and bake when it’s time to serve.
• Eggless and dairy-free. Even though this vegan French toast is made without eggs or dairy, it’s still rich, custardy, and true to the original.
• Festive flavors. With the cozy spices, maple, and pumpkin, a baked French toast casserole fits right in at Thanksgiving breakfast, Christmas morning, or holiday brunch.
• Crowd-pleasing. Everyone loves this casserole. Even non-vegans!

WATCH THE VIDEO TO SEE HOW IT’S MADE:

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Gluten-free bread – The best bread for French toast is day-old, stale bread, as it will soak up more of the custard (see below). French loaf or challah are my first choices. You can use traditional French bread, sourdough, or challah if you’re not avoiding gluten.
• Pumpkin puree – Make sure you buy pure pumpkin, not pumpkin pie filling.
• Flax eggs – To replace the traditional eggs in this vegan French toast casserole and give it structure. See how to make a flax egg .
• Coconut milk – Use the canned variety, not the refrigerated cartons or bottles. This adds creaminess to the recipe.
• Almond milk – Or you can use oat milk, soy milk, or another plant-based milk you have on hand.
• Maple syrup – Buy real maple syrup, not artificial breakfast syrup. It’s not the same!
• Ground cinnamon and vanilla – Try a version made with pumpkin pie spice , or add nutmeg, ginger, and cloves along with the cinnamon.

Crunch Maple Pecan Topping

• Almond flour – You can use coconut flour instead of almond flour, or regular flour if you aren’t gluten-free.
• Maple syrup – You can sub any other liquid sweetener, such as agave.
• Vegan butter – This needs to be melted.
• Pecans – You can buy whole pecans and chop them, or buy pecan pieces. Feel free to swap the pecans with walnuts, if you’d like.

Why Stale Bread Works Best for French Toast

The most important thing is that your bread should be stale. If it’s fresh and moist, your French toast casserole will turn out soggy. Use day-old bread, or if that’s not an option, cut the bread into squares and let them sit at room temperature for a few hours to dry out. Or, pop the bread cubes in the oven at 300ºF for 10 to 15 minutes, or until the bread is dry but not toasted.

How to Make a Vegan Overnight French Toast Casserole

Make the custard.

• Prepare the custard. First, combine the pumpkin puree with flax eggs, coconut milk, almond milk, maple syrup, ground cinnamon, salt, and vanilla extract. Whisk until the puree is fully incorporated.
• Assemble the casserole. Next, cut the bread into cubes and arrange them inside a greased casserole dish. Pour the custard over the bread and press down gently, so the bread is completely soaked.
• Chill overnight. Cover the casserole with plastic wrap and refrigerate it overnight, or for at least 6 hours.

Bake the Casserole

Prepare the topping.

• Prepare to bake. The following day, preheat the oven to 350ºF and remove the casserole from the refrigerator. Set it on the countertop to take the chill off slightly before it goes into the oven.
• Make the topping. Meanwhile, combine the almond flour with maple syrup, vegan butter , and chopped pecans for the topping. Stir that together and spread the mixture on top of the casserole.
• Bake. Bake at 350ºF for 45 to 60 minutes. Since this vegan French toast casserole doesn’t contain eggs, you can bake it until it reaches your desired texture. If you want it extra soft and creamy, take it out earlier!
• Serve. Remove the casserole dish from the oven and allow it to cool slightly before serving. Serve with a drizzle (or generous pour) of maple syrup, if desired.

Recipe Tips

• Add the topping before baking. Don’t make the topping in advance. It needs to be made in the morning so it’s fresh and crunchy.
• About the cooking times. I prefer cooking this casserole for about 50 minutes, when it’s set but still soft on the inside. If you want it completely baked, definitely aim for 60 minutes.
• Watch the topping. The top may get a bit browned after the first 20 minutes, so cover the baking dish with foil, if necessary.

Get Creative With Add-Ins

The cozy pumpkin flavors in this vegan French toast casserole go well with any of the following ideas.

• Fresh fruit. Great fall options are diced apples and pears.
• Dried fruit. Add in raisins, dried cranberries (great for Christmas morning!), cherries, chopped apricots, or currants.
• Nuts. Fold chopped pecans, walnuts, or almonds right in with the bread for the casserole.
• Pepitas. Small pumpkin seeds, or save the seeds from Pumpkin carving, and toast them!
• Chocolate chips. Make sure to buy vegan chocolate chips or cacao nibs.

Serving Suggestions

You may or may not need the maple syrup for serving. Taste a bit of the casserole first, because mine tasted lovely without. Otherwise, you can serve your vegan French toast casserole with a dusting of powdered sugar, topped with apple butter, or coconut whipped cream . Add this casserole to a breakfast or brunch spread with a savory tofu scramble and garlic roasted potatoes , with your favorite plant-based sausage or crispy vegan bacon on the side.

How to Store and Reheat Leftovers

• Refrigerate. Store leftovers tightly wrapped in the refrigerator for up to 3 days. You can warm them up in the oven at 350ºF for about 20 minutes (depending on the amount you’re heating up) or in the microwave until they’re warmed through.
• Freeze. Wrap it well and keep it in the freezer for up to 2 months. For best results, let it thaw in the refrigerator, then reheat according to the instructions above.

More Vegan Brunch Recipes

• Apple Pie Pancakes
• Pumpkin Waffles
• Cinnamon Roll French Toast
• Fluffy Tofu Scramble
• Instant Pot Steel-Cut Oats

Ingredients

Overnight French Toast Casserole (Vegan)

• 14 ounces gluten free French loaf or challah , broken or torn into 1 inch pieces
• 1 cup pumpkin purée
• 4 flax eggs
• 1/2 cup coconut milk
• 1 cup almond milk
• 1/4 to 1/3 cup maple syrup , depending on how sweet you want it. 1/4 is minimum, 1/3 is more noticeable
• 1 teaspoon ground cinnamon
• Pinch salt
• 1 tablespoon vanilla extract

Pecan Topping

• 7 tablespoons almond flour
• 3 tablespoons maple syrup
• 1/2 tablespoons melted vegan butter
• 3/4 cup pecans , coarsely chopped

Instructions

Overnight French Toast Casserole (Vegan)

• Set the french loaf in a casserole dish (I used a 1.5 QT).
• Mix together the pumpkin puree, flax eggs, coconut milk, almond milk, maple syrup, ground cinnamon, salt and vanilla extract. Mix thoroughly.
• Pour over the bread and press down so every bit gets soaked in batter.
• Cover with saran wrap and place in the fridge overnight, or at least 6 hours.
• Remove from fridge when set. Preheat oven to 350 degrees.
• In a small bowl, mix the almond flour, maple syrup, vegan butter and chopped pecans. Stir together to combine and spread over the top of the casserole.
• Bake for 45 to 60 minutes. I prefer about 50 which is set but still soft on the inside. If you want it completely baked, definitely aim for 60 minutes. The top may get a bit crispy after the first 20 minutes so cover with foil if necessary and keep baking.
• Remove from oven and allow to cool slightly. Serve with maple syrup and enjoy!

Notes

1. This recipe is vegan.
2. TO MAKE IT GLUTEN FREE Use a gluten free loaf.
3. ALTERNATIVES You can sub any other liquid sweetener such as agave. You can put in more add-ins: blueberries, more spices, apples. You can use coconut flour instead of almond flour, or regular flour if you aren’t gluten free.
4. Store leftovers tightly wrapped in the refrigerator for up to 3 days. You can warm them up in the oven at 350ºF for about 20 minutes (depending on the amount you’re heating up) or in the microwave until they’re warmed through.
5. To freeze this casserole wrap it well and keep it in the freezer for up to 2 months. For best results, let it thaw in the refrigerator, then reheat it according to the instructions above.

This vegan overnight French toast casserole is filled with the cozy flavors of pumpkin puree, warm spices, and a sweet and crunchy pecan-maple topping. It’s an easy make-ahead breakfast recipe for holidays and fall brunches!

This vegan French toast casserole is a cozy, eggless, make-ahead breakfast. Warm cinnamon, vanilla, and pumpkin puree make this recipe perfect for a holiday brunch or special gathering with family and friends. I make this pumpkin French toast bake at least a few times every fall, and it’s always a hit. As a bonus, the whole house smells like cinnamon as it bakes up, which instantly puts everyone in the holiday spirit!

This Vegan Pumpkin French Toast Casserole at a Glance

• Stress-free mornings. This overnight French toast casserole is easy to prep the night before. Simply add the maple pecan topping and bake when it’s time to serve.
• Eggless and dairy-free. Even though this vegan French toast is made without eggs or dairy, it’s still rich, custardy, and true to the original.
• Festive flavors. With the cozy spices, maple, and pumpkin, a baked French toast casserole fits right in at Thanksgiving breakfast, Christmas morning, or holiday brunch.
• Crowd-pleasing. Everyone loves this casserole. Even non-vegans!

WATCH THE VIDEO TO SEE HOW IT’S MADE:

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Gluten-free bread – The best bread for French toast is day-old, stale bread, as it will soak up more of the custard (see below). French loaf or challah are my first choices. You can use traditional French bread, sourdough, or challah if you’re not avoiding gluten.
• Pumpkin puree – Make sure you buy pure pumpkin, not pumpkin pie filling.
• Flax eggs – To replace the traditional eggs in this vegan French toast casserole and give it structure. See how to make a flax egg .
• Coconut milk – Use the canned variety, not the refrigerated cartons or bottles. This adds creaminess to the recipe.
• Almond milk – Or you can use oat milk, soy milk, or another plant-based milk you have on hand.
• Maple syrup – Buy real maple syrup, not artificial breakfast syrup. It’s not the same!
• Ground cinnamon and vanilla – Try a version made with pumpkin pie spice , or add nutmeg, ginger, and cloves along with the cinnamon.

Crunch Maple Pecan Topping

• Almond flour – You can use coconut flour instead of almond flour, or regular flour if you aren’t gluten-free.
• Maple syrup – You can sub any other liquid sweetener, such as agave.
• Vegan butter – This needs to be melted.
• Pecans – You can buy whole pecans and chop them, or buy pecan pieces. Feel free to swap the pecans with walnuts, if you’d like.

Why Stale Bread Works Best for French Toast

The most important thing is that your bread should be stale. If it’s fresh and moist, your French toast casserole will turn out soggy. Use day-old bread, or if that’s not an option, cut the bread into squares and let them sit at room temperature for a few hours to dry out. Or, pop the bread cubes in the oven at 300ºF for 10 to 15 minutes, or until the bread is dry but not toasted.

How to Make a Vegan Overnight French Toast Casserole

Make the custard.

• Prepare the custard. First, combine the pumpkin puree with flax eggs, coconut milk, almond milk, maple syrup, ground cinnamon, salt, and vanilla extract. Whisk until the puree is fully incorporated.
• Assemble the casserole. Next, cut the bread into cubes and arrange them inside a greased casserole dish. Pour the custard over the bread and press down gently, so the bread is completely soaked.
• Chill overnight. Cover the casserole with plastic wrap and refrigerate it overnight, or for at least 6 hours.

Bake the Casserole

Prepare the topping.

• Prepare to bake. The following day, preheat the oven to 350ºF and remove the casserole from the refrigerator. Set it on the countertop to take the chill off slightly before it goes into the oven.
• Make the topping. Meanwhile, combine the almond flour with maple syrup, vegan butter , and chopped pecans for the topping. Stir that together and spread the mixture on top of the casserole.
• Bake. Bake at 350ºF for 45 to 60 minutes. Since this vegan French toast casserole doesn’t contain eggs, you can bake it until it reaches your desired texture. If you want it extra soft and creamy, take it out earlier!
• Serve. Remove the casserole dish from the oven and allow it to cool slightly before serving. Serve with a drizzle (or generous pour) of maple syrup, if desired.

Recipe Tips

• Add the topping before baking. Don’t make the topping in advance. It needs to be made in the morning so it’s fresh and crunchy.
• About the cooking times. I prefer cooking this casserole for about 50 minutes, when it’s set but still soft on the inside. If you want it completely baked, definitely aim for 60 minutes.
• Watch the topping. The top may get a bit browned after the first 20 minutes, so cover the baking dish with foil, if necessary.

Get Creative With Add-Ins

The cozy pumpkin flavors in this vegan French toast casserole go well with any of the following ideas.

• Fresh fruit. Great fall options are diced apples and pears.
• Dried fruit. Add in raisins, dried cranberries (great for Christmas morning!), cherries, chopped apricots, or currants.
• Nuts. Fold chopped pecans, walnuts, or almonds right in with the bread for the casserole.
• Pepitas. Small pumpkin seeds, or save the seeds from Pumpkin carving, and toast them!
• Chocolate chips. Make sure to buy vegan chocolate chips or cacao nibs.

Serving Suggestions

You may or may not need the maple syrup for serving. Taste a bit of the casserole first, because mine tasted lovely without. Otherwise, you can serve your vegan French toast casserole with a dusting of powdered sugar, topped with apple butter, or coconut whipped cream . Add this casserole to a breakfast or brunch spread with a savory tofu scramble and garlic roasted potatoes , with your favorite plant-based sausage or crispy vegan bacon on the side.

How to Store and Reheat Leftovers

• Refrigerate. Store leftovers tightly wrapped in the refrigerator for up to 3 days. You can warm them up in the oven at 350ºF for about 20 minutes (depending on the amount you’re heating up) or in the microwave until they’re warmed through.
• Freeze. Wrap it well and keep it in the freezer for up to 2 months. For best results, let it thaw in the refrigerator, then reheat according to the instructions above.

More Vegan Brunch Recipes

• Apple Pie Pancakes
• Pumpkin Waffles
• Cinnamon Roll French Toast
• Fluffy Tofu Scramble
• Instant Pot Steel-Cut Oats

Ingredients

Overnight French Toast Casserole (Vegan)

• 14 ounces gluten free French loaf or challah , broken or torn into 1 inch pieces
• 1 cup pumpkin purée
• 4 flax eggs
• 1/2 cup coconut milk
• 1 cup almond milk
• 1/4 to 1/3 cup maple syrup , depending on how sweet you want it. 1/4 is minimum, 1/3 is more noticeable
• 1 teaspoon ground cinnamon
• Pinch salt
• 1 tablespoon vanilla extract

Pecan Topping

• 7 tablespoons almond flour
• 3 tablespoons maple syrup
• 1/2 tablespoons melted vegan butter
• 3/4 cup pecans , coarsely chopped

Instructions

Overnight French Toast Casserole (Vegan)

• Set the french loaf in a casserole dish (I used a 1.5 QT).
• Mix together the pumpkin puree, flax eggs, coconut milk, almond milk, maple syrup, ground cinnamon, salt and vanilla extract. Mix thoroughly.
• Pour over the bread and press down so every bit gets soaked in batter.
• Cover with saran wrap and place in the fridge overnight, or at least 6 hours.
• Remove from fridge when set. Preheat oven to 350 degrees.
• In a small bowl, mix the almond flour, maple syrup, vegan butter and chopped pecans. Stir together to combine and spread over the top of the casserole.
• Bake for 45 to 60 minutes. I prefer about 50 which is set but still soft on the inside. If you want it completely baked, definitely aim for 60 minutes. The top may get a bit crispy after the first 20 minutes so cover with foil if necessary and keep baking.
• Remove from oven and allow to cool slightly. Serve with maple syrup and enjoy!

Notes

1. This recipe is vegan.
2. TO MAKE IT GLUTEN FREE Use a gluten free loaf.
3. ALTERNATIVES You can sub any other liquid sweetener such as agave. You can put in more add-ins: blueberries, more spices, apples. You can use coconut flour instead of almond flour, or regular flour if you aren’t gluten free.
4. Store leftovers tightly wrapped in the refrigerator for up to 3 days. You can warm them up in the oven at 350ºF for about 20 minutes (depending on the amount you’re heating up) or in the microwave until they’re warmed through.
5. To freeze this casserole wrap it well and keep it in the freezer for up to 2 months. For best results, let it thaw in the refrigerator, then reheat it according to the instructions above.

This vegan overnight French toast casserole is filled with the cozy flavors of pumpkin puree, warm spices, and a sweet and crunchy pecan-maple topping. It’s an easy make-ahead breakfast recipe for holidays and fall brunches!

This vegan French toast casserole is a cozy, eggless, make-ahead breakfast. Warm cinnamon, vanilla, and pumpkin puree make this recipe perfect for a holiday brunch or special gathering with family and friends. I make this pumpkin French toast bake at least a few times every fall, and it’s always a hit. As a bonus, the whole house smells like cinnamon as it bakes up, which instantly puts everyone in the holiday spirit!

This Vegan Pumpkin French Toast Casserole at a Glance

• Stress-free mornings. This overnight French toast casserole is easy to prep the night before. Simply add the maple pecan topping and bake when it’s time to serve.
• Eggless and dairy-free. Even though this vegan French toast is made without eggs or dairy, it’s still rich, custardy, and true to the original.
• Festive flavors. With the cozy spices, maple, and pumpkin, a baked French toast casserole fits right in at Thanksgiving breakfast, Christmas morning, or holiday brunch.
• Crowd-pleasing. Everyone loves this casserole. Even non-vegans!

WATCH THE VIDEO TO SEE HOW IT’S MADE:

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Gluten-free bread – The best bread for French toast is day-old, stale bread, as it will soak up more of the custard (see below). French loaf or challah are my first choices. You can use traditional French bread, sourdough, or challah if you’re not avoiding gluten.
• Pumpkin puree – Make sure you buy pure pumpkin, not pumpkin pie filling.
• Flax eggs – To replace the traditional eggs in this vegan French toast casserole and give it structure. See how to make a flax egg .
• Coconut milk – Use the canned variety, not the refrigerated cartons or bottles. This adds creaminess to the recipe.
• Almond milk – Or you can use oat milk, soy milk, or another plant-based milk you have on hand.
• Maple syrup – Buy real maple syrup, not artificial breakfast syrup. It’s not the same!
• Ground cinnamon and vanilla – Try a version made with pumpkin pie spice , or add nutmeg, ginger, and cloves along with the cinnamon.

Crunch Maple Pecan Topping

• Almond flour – You can use coconut flour instead of almond flour, or regular flour if you aren’t gluten-free.
• Maple syrup – You can sub any other liquid sweetener, such as agave.
• Vegan butter – This needs to be melted.
• Pecans – You can buy whole pecans and chop them, or buy pecan pieces. Feel free to swap the pecans with walnuts, if you’d like.

Why Stale Bread Works Best for French Toast

The most important thing is that your bread should be stale. If it’s fresh and moist, your French toast casserole will turn out soggy. Use day-old bread, or if that’s not an option, cut the bread into squares and let them sit at room temperature for a few hours to dry out. Or, pop the bread cubes in the oven at 300ºF for 10 to 15 minutes, or until the bread is dry but not toasted.

How to Make a Vegan Overnight French Toast Casserole

Make the custard.

• Prepare the custard. First, combine the pumpkin puree with flax eggs, coconut milk, almond milk, maple syrup, ground cinnamon, salt, and vanilla extract. Whisk until the puree is fully incorporated.
• Assemble the casserole. Next, cut the bread into cubes and arrange them inside a greased casserole dish. Pour the custard over the bread and press down gently, so the bread is completely soaked.
• Chill overnight. Cover the casserole with plastic wrap and refrigerate it overnight, or for at least 6 hours.

Bake the Casserole

Prepare the topping.

• Prepare to bake. The following day, preheat the oven to 350ºF and remove the casserole from the refrigerator. Set it on the countertop to take the chill off slightly before it goes into the oven.
• Make the topping. Meanwhile, combine the almond flour with maple syrup, vegan butter , and chopped pecans for the topping. Stir that together and spread the mixture on top of the casserole.
• Bake. Bake at 350ºF for 45 to 60 minutes. Since this vegan French toast casserole doesn’t contain eggs, you can bake it until it reaches your desired texture. If you want it extra soft and creamy, take it out earlier!
• Serve. Remove the casserole dish from the oven and allow it to cool slightly before serving. Serve with a drizzle (or generous pour) of maple syrup, if desired.

Recipe Tips

• Add the topping before baking. Don’t make the topping in advance. It needs to be made in the morning so it’s fresh and crunchy.
• About the cooking times. I prefer cooking this casserole for about 50 minutes, when it’s set but still soft on the inside. If you want it completely baked, definitely aim for 60 minutes.
• Watch the topping. The top may get a bit browned after the first 20 minutes, so cover the baking dish with foil, if necessary.

Get Creative With Add-Ins

The cozy pumpkin flavors in this vegan French toast casserole go well with any of the following ideas.

• Fresh fruit. Great fall options are diced apples and pears.
• Dried fruit. Add in raisins, dried cranberries (great for Christmas morning!), cherries, chopped apricots, or currants.
• Nuts. Fold chopped pecans, walnuts, or almonds right in with the bread for the casserole.
• Pepitas. Small pumpkin seeds, or save the seeds from Pumpkin carving, and toast them!
• Chocolate chips. Make sure to buy vegan chocolate chips or cacao nibs.

Serving Suggestions

You may or may not need the maple syrup for serving. Taste a bit of the casserole first, because mine tasted lovely without. Otherwise, you can serve your vegan French toast casserole with a dusting of powdered sugar, topped with apple butter, or coconut whipped cream . Add this casserole to a breakfast or brunch spread with a savory tofu scramble and garlic roasted potatoes , with your favorite plant-based sausage or crispy vegan bacon on the side.

How to Store and Reheat Leftovers

• Refrigerate. Store leftovers tightly wrapped in the refrigerator for up to 3 days. You can warm them up in the oven at 350ºF for about 20 minutes (depending on the amount you’re heating up) or in the microwave until they’re warmed through.
• Freeze. Wrap it well and keep it in the freezer for up to 2 months. For best results, let it thaw in the refrigerator, then reheat according to the instructions above.

More Vegan Brunch Recipes

• Apple Pie Pancakes
• Pumpkin Waffles
• Cinnamon Roll French Toast
• Fluffy Tofu Scramble
• Instant Pot Steel-Cut Oats

Ingredients

Overnight French Toast Casserole (Vegan)

• 14 ounces gluten free French loaf or challah , broken or torn into 1 inch pieces
• 1 cup pumpkin purée
• 4 flax eggs
• 1/2 cup coconut milk
• 1 cup almond milk
• 1/4 to 1/3 cup maple syrup , depending on how sweet you want it. 1/4 is minimum, 1/3 is more noticeable
• 1 teaspoon ground cinnamon
• Pinch salt
• 1 tablespoon vanilla extract

Pecan Topping

• 7 tablespoons almond flour
• 3 tablespoons maple syrup
• 1/2 tablespoons melted vegan butter
• 3/4 cup pecans , coarsely chopped

Instructions

Overnight French Toast Casserole (Vegan)

• Set the french loaf in a casserole dish (I used a 1.5 QT).
• Mix together the pumpkin puree, flax eggs, coconut milk, almond milk, maple syrup, ground cinnamon, salt and vanilla extract. Mix thoroughly.
• Pour over the bread and press down so every bit gets soaked in batter.
• Cover with saran wrap and place in the fridge overnight, or at least 6 hours.
• Remove from fridge when set. Preheat oven to 350 degrees.
• In a small bowl, mix the almond flour, maple syrup, vegan butter and chopped pecans. Stir together to combine and spread over the top of the casserole.
• Bake for 45 to 60 minutes. I prefer about 50 which is set but still soft on the inside. If you want it completely baked, definitely aim for 60 minutes. The top may get a bit crispy after the first 20 minutes so cover with foil if necessary and keep baking.
• Remove from oven and allow to cool slightly. Serve with maple syrup and enjoy!

Notes

1. This recipe is vegan.
2. TO MAKE IT GLUTEN FREE Use a gluten free loaf.
3. ALTERNATIVES You can sub any other liquid sweetener such as agave. You can put in more add-ins: blueberries, more spices, apples. You can use coconut flour instead of almond flour, or regular flour if you aren’t gluten free.
4. Store leftovers tightly wrapped in the refrigerator for up to 3 days. You can warm them up in the oven at 350ºF for about 20 minutes (depending on the amount you’re heating up) or in the microwave until they’re warmed through.
5. To freeze this casserole wrap it well and keep it in the freezer for up to 2 months. For best results, let it thaw in the refrigerator, then reheat it according to the instructions above.

Overnight French Toast Casserole (Vegan)

Ingredients

Overnight French Toast Casserole (Vegan)

• 14 ounces gluten free French loaf or challah broken or torn into 1 inch pieces
• 1 cup pumpkin purée
• 4 flax eggs
• 1/2 cup coconut milk
• 1 cup almond milk
• 1/4 to 1/3 cup maple syrup depending on how sweet you want it. 1/4 is minimum, 1/3 is more noticeable
• 1 teaspoon ground cinnamon
• Pinch salt
• 1 tablespoon vanilla extract

Pecan Topping

• 7 tablespoons almond flour
• 3 tablespoons maple syrup
• 1/2 tablespoons melted vegan butter
• 3/4 cup pecans coarsely chopped

Instructions

Overnight French Toast Casserole (Vegan)

• Set the french loaf in a casserole dish (I used a 1.5 QT).
• Mix together the pumpkin puree, flax eggs, coconut milk, almond milk, maple syrup, ground cinnamon, salt and vanilla extract. Mix thoroughly.
• Pour over the bread and press down so every bit gets soaked in batter.
• Cover with saran wrap and place in the fridge overnight, or at least 6 hours.
• Remove from fridge when set. Preheat oven to 350 degrees.
• In a small bowl, mix the almond flour, maple syrup, vegan butter and chopped pecans. Stir together to combine and spread over the top of the casserole.
• Bake for 45 to 60 minutes. I prefer about 50 which is set but still soft on the inside. If you want it completely baked, definitely aim for 60 minutes. The top may get a bit crispy after the first 20 minutes so cover with foil if necessary and keep baking.
• Remove from oven and allow to cool slightly. Serve with maple syrup and enjoy!

Video

Notes

1. This recipe is vegan.
2. TO MAKE IT GLUTEN FREE Use a gluten free loaf.
3. ALTERNATIVES You can sub any other liquid sweetener such as agave. You can put in more add-ins: blueberries, more spices, apples. You can use coconut flour instead of almond flour, or regular flour if you aren’t gluten free.
4. Store leftovers tightly wrapped in the refrigerator for up to 3 days. You can warm them up in the oven at 350ºF for about 20 minutes (depending on the amount you’re heating up) or in the microwave until they’re warmed through.
5. To freeze this casserole wrap it well and keep it in the freezer for up to 2 months. For best results, let it thaw in the refrigerator, then reheat it according to the instructions above.

Nutrition

Overnight French Toast Casserole (Vegan) https://jessicainthekitchen.com/overnight-baked-french-toast-casserole-vegan/ November 3, 2021

These homemade Sweet Potato Tater Tots have it all! They’re savory and sweet, smoky and salty, and each bite has a crispy exterior and pillowy-soft center. So good!

Tater tots are always a fun snack or side, but I think sweet potato tots are even better because they deliver all that crispy-crunchy-snacky goodness. While it takes a little bit more work to make sweet potato tater tots from scratch as opposed to buying them frozen, it’s definitely worth the effort. This recipe is a lot more flavorful than store-bought, especially with the addition of smoked paprika; you can also control the oil and salt content when you’re DIYing it.

I love serving these tots as a side for a veggie burger , or you can place them on a sheet pan and top them with vegan queso , bacon , and other toppings to make the most epic totchos you’ve ever tasted.

WATCH THE VIDEO TO SEE HOW IT’S MADE:

Notes on Ingredients

Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.

• Sweet potatoes – Any variety will work in this recipe.
• Smoked paprika – Smoked paprika isn’t the same as standard paprika; if you don’t have smoked paprika on hand, I definitely recommend picking it up!
• Garlic powder
• Onion powder
• Sea salt
• Coconut oil – I love the way coconut oil compliments the flavor of sweet potatoes, but you can use another cooking oil if you prefer.
• Cornstarch – The secret to a crispy, crunchy exterior!

How to Make Sweet Potato Tater Tots

While these require more work than frozen tater tots, they’re still quite easy to make! Here’s what you’ll need to do.

Prepare. Preheat your oven to 425°F/220°C and line two baking sheets with either silicone baking mats or well-greased parchment paper.

Parboil the sweet potatoes. Bring a large pot of water to a boil, then carefully place the sweet potatoes into the water and parboil them for 18 to 20 minutes, or until they’re still firm, but they can be easily pierced with a fork. Drain and rinse with cold water.

Prep the sweet potatoes. Once the sweet potatoes have cooled, peel off the skins using your fingers or a spoon. Grate the sweet potatoes into a large bowl.

Combine the tot ingredients. Add the paprika, garlic and onion powders, cornstarch, salt, and a tablespoon of coconut oil to the bowl with the shredded sweet potatoes. Stir to combine.

Form your tots. Use a tablespoon to scoop out the tater tot mixture, then form it into a tot shape with your hands. Transfer to the prepared baking sheet, then repeat until all of the sweet potato mixture is used. Brush the finished tots with oil.

Bake. Place the baking sheet in the oven and bake the tater tots for 20 minutes; flip them over, then bake for another 20 minutes, or until they’re crispy and golden brown. Cool slightly, then serve.

Tips for Success

Here are some tips to make sure your sweet potato tots turn out perfect every time!

• Keep an eye on the potatoes. Sweet potatoes come in so many shapes and sizes, which means cooking times can vary! I recommend buying two potatoes that are similar in size and shape; if you use smaller potatoes, check for doneness after about 15 minutes.
• Cornstarch substitutes. If you can’t use cornstarch, don’t just omit it—it helps hold the tots together and gives them that signature crunchy exterior. You can substitute all-purpose flour, tapioca starch, or arrowroot powder.
• Adding salt. If you want to season these with additional salt, I recommend doing so right when you take them out of the oven. The salt will stick better when the tots are piping hot!

How to Store and Reheat Homemade Tater Tots

If you have leftover sweet potato tots, they can go in an airtight storage container and be refrigerated for up to 3 days. To keep that exterior nice and crispy, reheat them in an oven set to 350ºF for about 15 minutes, or until warmed through.

Can I Freeze This Recipe?

Yes, you can freeze these! To keep them from sticking together, freeze them on a parchment-lined baking sheet, then when they’re frozen through, you can transfer them to a freezer bag. Bake them in the oven at 350ºF until they’re warmed through or thaw them in the fridge overnight, then reheat in your oven or toaster oven.

Ingredients

• 2 lbs sweet potatoes , (32 oz/907g), preferably two larger even sized potatoes
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ¾ teaspoon sea salt
• 1 tablespoon coconut oil + 1 teaspoon for brushing , any oil works
• 2 teaspoons cornstarch

Instructions

• Preheat your oven to 425°F/220°C. Line two baking sheets with silicone mats or well greased parchment paper.
• Set a pot of water to boil. Add in the sweet potatoes and parboil for 18-20 minutes. This works best for larger sweet potatoes (like two large), so if using smaller sweet potatoes start to check around 12-15 minutes that a fork can stick into the middle of it, but is still firm.
• Remove from boiling water and run cold water over the potatoes to stop them from cooking. Allow to cool completely. Once potatoes are cooled, use your fingers or a spoon and peel the skins off. They should slip off very easily.
• Using a large side of a grater, grate all of the sweet potatoes, then add shreds into a large bowl.
• Add in the smoked paprika, garlic powder, onion powder, cornstarch, sea salt and 1 tablespoon of coconut oil. Using a spatula, stir everything together to combine throughly. The mixture should be cooked through, and soft enough to squeeze together.
• Now, it’s time to form the tater tots. Using a tablespoon measurer, press the sweet potato mixture into the measurer for a heaping tablespoon per tot. Then scoops out with your hands and form like a tater tot above in the photos – hold both ends with index finger and thumb, then rub/roll the centre into little tot. Line the baking sheets with the tater tots – leaving enough space so that they do not touch. You should get at least 30 tots.
• Using a regular or silicone pastry brush, brush the tater tots with the rest of the coconut oil on the outsides. This will really help it to crisp up. I like to brush both sides.
• Bake the tater tots in the middle rack of your oven for 40 minutes, flipping once at 20 minutes to get both sides well golden brown.
• Remove from oven and allow to cool slightly. The tots will crisp up as they cool. Serve with your favourite dip, top with more salt if desired and enjoy!

Notes

• Storing in Fridge: If you have leftover sweet potato tots, they can go in an airtight storage container and be refrigerated for up to 3 days.
• Reheating: To keep that exterior nice and crispy, reheat them in an oven set to 350ºF for about 15 minutes, or until warmed through.
• Freezing: You can freeze these in a flat layer like on a baking sheet (not touching), then when they are all frozen you can put them in a bag together. Thaw them in the oven at 350 until thawed. Or, you can thaw them in the fridge overnight them reheat in your oven or toaster oven, whichever you prefer.