Vegetarian French Toast Casserole

Total time9 hr 15 min

Prep time20 min

Cook time55 min

Soft cubes of brioche or challah soak overnight in a cinnamon-spiced custard built from dairy free milk and cream, thickened with cornstarch and bound with a flax gel that keeps everything rich and cohesive. Maple syrup and vanilla bring warmth to every bite, while a brown sugar and cinnamon topping, dotted with dairy free butter, bakes into a deep golden, slightly crackled crust. The center stays custardy and tender while the edges turn crisp and caramelized, giving you that perfect contrast in texture. It's a low-effort, make-ahead breakfast bake that's ready to slide into the oven straight from the fridge. Finished with a drizzle of maple syrup and a dusting of powdered sugar, it's a comforting centerpiece for a weekend brunch table. This one fits neatly into a vegetarian spread, no fuss required.

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Ingredients

8 servings

For the casserole

1 loaf (about 16 oz) brioche or challah bread, cut into 1-inch cubes
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3 tbsp ground flaxseed
9 tbsp water
2 cups dairy free milk
½ cup dairy free heavy cream
3 tbsp cornstarch
⅓ cup maple syrup
2 tsp vanilla extract
1 ½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp salt

For the topping

¼ cup packed brown sugar
½ tsp ground cinnamon
2 tbsp dairy free butter, cold and cut into small pieces

For serving

maple syrup, for serving (optional)
powdered sugar, for serving (optional)

Instructions

1
In a small bowl, whisk together the ground flaxseed and 9 tbsp water until combined. Let sit for 5 minutes until the mixture thickens to a gel-like consistency.
2
In a large mixing bowl, whisk together the dairy free milk, dairy free heavy cream, and cornstarch until the cornstarch is fully dissolved with no lumps. Whisk in the flax gel, maple syrup, vanilla extract, 1 1/2 tsp ground cinnamon, nutmeg, and salt until smooth and uniform.

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