Vegan Overnight French Toast Casserole
Ingredients
The casserole
-
14
ounces
gluten free French loaf or challah
-
1
cup
pumpkin purée
-
4
flax eggs
flax eggs
-
½
cup
coconut milk
-
1
cup
almond milk
-
¼ to ⅓
cup
maple syrup
-
1
teaspoon
ground cinnamon
-
a pinch
salt
-
1
tablespoon
vanilla extract
Pecan topping
-
7
tablespoons
almond flour
-
3
tablespoons
maple syrup
-
½
tablespoon
melted vegan butter
-
¾
cup
pecans, coarsely chopped
Instructions
- Set the French loaf in a greased casserole dish.
- Mix together the pumpkin puree, flax eggs, coconut milk, almond milk, maple syrup, ground cinnamon, salt, and vanilla extract until well combined.
- Pour the custard mixture over the bread and press down to ensure all pieces are soaked.
- Cover the dish with plastic wrap and refrigerate overnight or for at least 6 hours.
- Remove from the fridge and preheat the oven to 350°F.
- In a small bowl, mix the almond flour, maple syrup, melted vegan butter, and chopped pecans, then spread the mixture over the casserole.
- Bake for 45 to 60 minutes, checking for desired texture.
- Allow to cool slightly before serving, optionally drizzling with maple syrup.
Nutrition Facts (estimated)
Servings
7 servings
Calories
422
Total fat
22g
Total carbohydrates
49g
Total protein
10g
Sodium
276mg
Cholesterol
29mg
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