Vegan Berry French Toast Casserole
This Vegan Berry French Toast Casserole is so good and is Gluten, Dairy, Egg, Soy, & Nut Free! It can also be easily made paleo with paleo bread and 1/4 cup honey. I love the fluffy texture, sweetness of the coconut & honey, and tartness of the berries Makes 6-8 servings.
History of French Toast Casseroles
If you want to find out more about the history of Vegan Berry French Toast Casseroles, here is where I found my information!
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Ingredients & Substitutes
- 1 loaf LNB bread or homemade bread cut into 1 inch cubes
- 5 eggs, whisked (or 1/2 cup of cornstarch dissolved in 3 1/2 cups non dairy milk)
- 1/2 cup frozen or fresh blueberries
- 1/2 cup frozen or fresh raspberries
- 1 1/4 cup full fat coconut milk or other non dairy milk if allergic to coconut
- 1/2 cup honey or maple syrup
- 1 tsp cinnamon
- 2 TB vanilla extract
How to Make this Vegan Berry French Toast Casserole
Preheat oven to 350 or crockpot to low.
Pour the bread chunks and berries into a 9×11 dish or an oval crockpot.
Pour whisked eggs over bread mixture.
Mix the rest of the ingredients together and pour over the bread mixture.
Bake 45 mins or till top is crispy golden brown and toothpick comes clean. OR Cook in crockpot on low for 4-6 hours. (crockpot won’t crisp the top as much, but it will be extra moist and toothpick come out clean)
Serve while warm. Top with powdered sugar and a bit more honey or maple syrup, if desired.
Other Favorite Allergy Friendly Recipes
Berry French Toast Casserole
This breakfast recipe is so good and can easily be made paleo with paleo bread and 1/4 cup honey. I love the fluffy texture, sweetness of the coconut & honey, and tartness of the berries Makes 6-8 servings.
- Total Time: 45 minutes
- Yield: 6-8 1x
Ingredients
- 1 loaf LNB bread or homemade bread cut into 1 inch cubes
- 5 eggs, whisked (or 1/2 cup of cornstarch dissolved in 3 1/2 cups non dairy milk)
- 1/2 cup frozen or fresh blueberries
- 1/2 cup frozen or fresh raspberries
- 1 1/4 cup full fat coconut milk or other non dairy milk if allergic to coconut
- 1/2 cup honey or maple syrup
- 1 tsp cinnamon
- 2 TB vanilla extract
Instructions
- Preheat oven to 350 or crockpot to low.
- Pour the bread chunks and berries into a 9×11 dish or an oval crockpot.
- Pour whisked eggs over bread mixture.
- Mix the rest of the ingredients together and pour over the bread mixture.
- Bake 45 mins or till top is crispy golden brown and toothpick comes clean. OR Cook in crockpot on low for 4-6 hours. (crockpot won’t crisp the top as much, but it will be extra moist and toothpick come out clean)
- Serve while warm. Top with powdered sugar and a bit more honey or maple syrup, if desired.
Notes
ENJOY!
~Please leave a comment below on how you liked this recipe~
- Cook Time: 45 Min