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Vegan Blueberry French Toast Casserole

A high-protein, dairy-free baked breakfast that's easy to prepare and perfect for brunch or meal prep.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: Plant-Based, Vegan
Calories: 280
Ingredients Method Notes

Ingredients
  

For the custard
  • 12-14 oz silken tofu Use firm silken tofu for stable structure.
  • 1.5 cups unsweetened soy or oat milk Full-fat oat milk provides richer consistency.
  • 0.5 cup organic vegan sugar Reduce or substitute with maple syrup if desired.
  • 1 tsp vanilla extract Adds flavor.
  • 1 tsp ground cinnamon Can add lemon zest for bright flavor.
For the casserole
  • 1 loaf French or sourdough bread, cubed Ensure it is dairy-free.
  • 2 cups fresh blueberries Can substitute with other berries or diced apples.
  • 2 tbsp vegan butter or coconut oil, for greasing Use to grease the baking dish.
Optionals
  • as needed tbsp vegan powdered sugar For dusting before serving.
  • as needed tbsp pure maple syrup From Coombs Family Farms for serving.

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish generously.
  2. Spread cubed bread evenly in the prepared dish.
  3. Blend silken tofu, plant milk, sugar, vanilla, and cinnamon until completely smooth and creamy.
  4. Pour the vegan custard evenly over the bread cubes. Press gently to help absorption.
  5. Distribute blueberries evenly across the surface.
Baking
  1. Bake uncovered for 35–45 minutes until the center is set and edges are lightly golden brown.
  2. Cool for 5–10 minutes before slicing. Serve warm with maple syrup or powdered sugar.

Notes

Refrigerate in an airtight container for up to 3 days or freeze individual slices for up to 2 months. Avoid over-microwaving to prevent dryness.