Vegan Blueberry French Toast Casserole Recipe

I still remember the first time I made this vegan blueberry french toast casserole. It was Easter morning, and I had a house full of family members—most of whom were definitely not vegan. I was honestly nervous. Would they notice it was egg-free? Would they think it was “healthy food” and politely push it around their plates?

Then I pulled it out of the oven. Golden brown topping, bubbling blueberry juices, that smell of cinnamon and vanilla that makes everyone suddenly appear in the kitchen asking “when’s breakfast ready?” Within minutes, the entire casserole was gone. My uncle went back for thirds. My niece asked if I could make it for her birthday. And my mom—who once said she could never give up eggs—asked for the recipe.

That’s when I realized something important: vegan food doesn’t need to announce itself. It doesn’t need disclaimers or apologies. When it’s this good, it just needs to exist.

Here’s the truth about plant-based eating that more people are discovering every day—it’s not about what you’re giving up. A 2024 survey found that 68% of Americans now eat plant-based meals regularly, and breakfast is leading the charge. Why? Because people are realizing that oat milk lattes taste incredible, that chickpea scrambles are actually satisfying, and that you can have french toast that’s better than the original without a single egg.

This vegan blueberry french toast casserole is proof. It’s creamy, indulgent, bursting with fruit, and honestly easier than making regular french toast. You prep it the night before, pop it in the oven in the morning, and you’ve got brunch for 12 people without standing over a hot stove flipping bread slices.

If you’re looking for more stress-free meal ideas, check out our list of easy camping meals which includes several breakfast options.

Why Casserole-Style French Toast is Actually Genius

Look, I have nothing against traditional french toast. Standing at the stove, dipping slices of bread, flipping them until they’re perfectly golden—there’s something meditative about it. But here’s the thing: it only works when you’re making breakfast for like, two people max. The second you’re trying to feed a crowd, it becomes this stressful production where half the people are eating while you’re still cooking, and by the time you sit down, your own french toast is cold.

Casserole-style solves literally all of these problems.

You assemble everything the night before (takes maybe 15 minutes), let it hang out in your fridge while you sleep, and then bake it the next morning while you drink your coffee and actually talk to your guests. Everyone eats together. The whole thing stays warm. And honestly? The texture and flavor are actually better than traditional french toast because the bread has hours to soak up all that custardy goodness.

Plus, there’s something about pulling a bubbling, golden casserole out of the oven that just feels impressive. It’s main character energy in breakfast form.

A Quick Story About How I Got Here

The first time I tried to make vegan french toast, it was a disaster. I was newly vegan, convinced that I could just use plant milk instead of regular milk and flax eggs instead of chicken eggs and everything would magically work. Spoiler alert: it didn’t. The bread was soggy in the middle, dry on the edges, and had this weird, almost gritty texture from the flax seeds.

I nearly gave up and resigned myself to a life without french toast.

But then I stumbled across the casserole method, and it was like the culinary heavens opened up. The longer soak time meant the flax had time to properly bind. The combination of regular plant milk and full-fat coconut milk gave it that richness I was missing. The streusel topping added texture and distraction from any minor imperfections.

I’ve been tweaking and perfecting this recipe ever since, and what you’re getting here is the result of probably 50+ batches of french toast casserole. I’ve tested different breads, various plant milks, frozen vs. fresh berries, different spice combinations—all so you don’t have to.

You’re welcome.

What You’ll Need (And Why Each Ingredient Matters)

For the Casserole Base:

1 large loaf (16-20 oz) of crusty vegan bread
This is your foundation, so it matters. I usually go with sourdough because that tangy flavor is incredible with the sweet berries, but French bread, vegan challah, or even a really good whole wheat loaf all work beautifully. The key is that it needs to be crusty and somewhat sturdy—not soft sandwich bread, which will turn to mush.

Pro tip: Day-old bread is actually better than fresh. If all you have is fresh bread, cut it into cubes and spread them on a baking sheet. Pop them in a 300°F oven for about 10 minutes to dry them out a bit. This helps them absorb the custard without getting soggy.

2½ cups blueberries (fresh or frozen)
Blueberries are my favorite here because they hold up well to baking and that purple-blue color is just stunning. But honestly, you can use whatever berries you love. I’ve done mixed berry versions with strawberries, raspberries, and blackberries that were incredible. I’ve done cherry versions. I’ve done apple cinnamon. They all work.

If you’re using frozen berries, don’t thaw them first—just toss them in frozen. This prevents them from releasing too much liquid and making everything watery.

For the Custard (This is Where the Magic Happens):

2 cups unsweetened plant-based milk
I’m team oat milk all the way for this recipe. It’s naturally creamy, has a neutral flavor, and the texture is perfect. Soy milk is my second choice because it’s high in protein, which helps with structure. Cashew milk also works great. What I’d avoid: rice milk (too thin) and almond milk (can taste a bit watery and has a weird aftertaste when baked, in my opinion).

1 cup full-fat coconut milk (from a can)
This is non-negotiable. This is what makes the casserole rich and creamy instead of just… wet bread. The coconut milk provides that luxurious mouthfeel that makes people think there are eggs and cream in here. Don’t use the stuff from a carton—you need the full-fat canned version. Just shake the can well before opening so the cream and liquid are mixed together.

½ cup pure maple syrup
I always use real maple syrup, not pancake syrup or imitation maple. The flavor is just better. You could also use agave nectar if that’s what you have, but maple has this warm, complex sweetness that really shines here.

¼ cup ground flaxseed
This is your egg replacer. When you mix it with water, it becomes gel-like and helps bind everything together. It also adds a nice boost of omega-3s and fiber. Make sure you’re using ground flaxseed (also called flax meal), not whole flax seeds—the whole seeds won’t break down enough to work as a binder.

2 tablespoons cornstarch
This is the secret weapon for getting that creamy, custardy texture. The cornstarch thickens the liquid just enough so you get that classic french toast texture instead of just baked bread. Don’t skip it.

2 teaspoons vanilla extract
Use the real stuff, not imitation vanilla. I will die on this hill. Real vanilla extract makes such a difference in baked goods, and it’s especially important here where the flavors are relatively simple.

1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon cardamom
The holy trinity of warm spices. The cinnamon is obvious, the nutmeg adds depth, and the cardamom—oh man, the cardamom. It adds this sophisticated, almost floral note that makes people ask “what IS that flavor?” in the best way possible. You could skip it if you don’t have it, but I really encourage you to try it at least once.

⅛ teaspoon sea salt
Don’t skip the salt! It enhances all the other flavors and prevents the sweetness from being one-dimensional.

1 tablespoon lemon zest
This is one of those things that seems optional but really isn’t. The lemon zest brightens up the berries and adds this fresh, almost floral quality that keeps the casserole from being too heavy. Just make sure you’re only getting the zest (the yellow part) and not the white pith, which is bitter.

For the Streusel Topping (Honestly the Best Part):

½ cup all-purpose flour, ½ cup rolled oats, ⅓ cup brown sugar
The combination of flour and oats gives you both crunch and chewiness. Brown sugar adds that caramel-y molasses flavor that white sugar just can’t match.

⅓ cup chopped pecans or walnuts
Totally optional if you have nut allergies or just don’t like nuts, but they add such a nice texture and richness. I usually go with pecans because they’re buttery and sweet, but walnuts work great too.

¼ cup melted coconut oil or vegan butter
This is what makes the topping actually crisp up and get golden. Don’t use solid coconut oil—melt it first so it evenly coats everything.

1 teaspoon cinnamon and a pinch of salt
Because you can never have too much cinnamon, and the salt again just makes everything taste more like itself.

How to Make This Thing (Step by Step, No Stress)

The Night Before (15 minutes of actual work):

Step 1: Prep your baking dish
Grab a 9×13-inch baking dish and grease it really well with coconut oil or vegan butter. I’m talking coating every inch of that thing. Alternatively, you can line it with parchment paper, leaving some overhang on the sides—this makes it super easy to lift the whole thing out later for cleaner slicing. But honestly, just greasing it well works fine too.

Step 2: Deal with your bread
Cut your bread into roughly 1-inch cubes. They don’t have to be perfect—in fact, varied sizes add interesting texture. Here’s where the stale bread thing comes in: if your bread is fresh and soft, you need to dry it out a bit or it’ll turn to mush when you pour the custard over it.

Spread your bread cubes on a baking sheet in a single layer and pop them in a 300°F oven for about 10 minutes. You’re not trying to toast them or get them brown—you just want to dry them out a little. They should still be soft in the middle but drier on the outside.

If your bread is already a day or two old, you can skip this step.

Step 3: Layer like you mean it
Dump all your bread cubes into the prepared baking dish. Now add your blueberries, but don’t just dump them on top—actually toss them with the bread cubes so they’re distributed throughout. This is important because otherwise, all your berries will sink to the bottom and you’ll end up with berry-less top pieces and berry-overloaded bottom pieces. We want berry equity here.

Step 4: Make your flax “egg”
In a small bowl, combine your ¼ cup of ground flaxseed with 3 tablespoons of warm water. Give it a good stir and then let it sit for about 5 minutes. It’s going to turn into this gel-like substance that looks a bit weird but works perfectly as an egg replacer. Don’t be alarmed by the texture—this is exactly what you want.

Step 5: Whisk up the custard
Here’s where everything comes together. In a large bowl (or a blender, which honestly makes this even easier), combine:

• Your 2 cups of plant milk
• The 1 cup of full-fat coconut milk
• The ½ cup of maple syrup
• Your flax mixture
• The 2 tablespoons of cornstarch
• The 2 teaspoons of vanilla extract
• All your spices (1 tsp cinnamon, ½ tsp nutmeg, ¼ tsp cardamom)
• The ⅛ teaspoon of salt
• The 1 tablespoon of lemon zest

Now whisk the absolute heck out of this for about 2 minutes. You need the cornstarch to be completely dissolved—no lumps—and everything needs to be totally combined. If you’re using a blender, blend it on high for about 30 seconds. It should look smooth and slightly frothy.

Step 6: The soak (the most important step)
Pour your custard mixture evenly over the bread and berries. Use a spatula to gently press down on the bread, making sure every piece gets submerged in the custard at some point. You might feel like you’re drowning the bread, and you are—that’s the point.

Cover the whole thing tightly with plastic wrap and stick it in the fridge. Now here’s the thing: you need to let this soak for at least 4 hours, but overnight (8-12 hours) is way better, and honestly 18-24 hours is ideal if you can plan that far ahead.

I usually make this on Friday evening for a Saturday morning bake, or Saturday evening for Sunday brunch. The longer soak time lets the bread fully absorb all that custardy goodness and allows the flavors to really meld together.

During this time, you can just forget about it. Go watch TV, read a book, sleep—the casserole is doing its thing without you.

The Next Morning (5 minutes prep, 45 minutes baking, 10 minutes rest):

Step 7: Make the streusel topping
When you wake up (or about an hour before you want to eat), it’s time to make the topping. In a medium bowl, combine:

• ½ cup flour
• ½ cup rolled oats
• ⅓ cup brown sugar
• ⅓ cup chopped nuts (if using)
• 1 teaspoon cinnamon
• Pinch of salt

Mix all that together, then pour in your ¼ cup of melted coconut oil. Use a fork to mix it all up until it looks like coarse sand with some pea-sized clumps. Those clumps are going to become the crispy, crunchy bits that everyone fights over, so don’t break them all up.

You can actually make this topping the night before and store it in the fridge if you want to make morning-of even easier.

Step 8: Let it warm up
Take your casserole out of the fridge and let it sit on the counter for about 20 minutes while your oven preheats to 350°F. You don’t want to put ice-cold casserole into a hot oven—letting it come to room temperature a bit helps it cook more evenly.

While you’re waiting, this is a great time to start your coffee, set the table, or just admire your brilliant planning skills.

Step 9: Top and bake
Once your oven is preheated and the casserole has warmed up a bit, sprinkle that streusel topping evenly all over the surface. Try to get it into all the corners.

Pop the casserole onto the center rack of your oven and bake for 45-50 minutes. You’re looking for the top to be golden brown and the center to be set. It should jiggle slightly if you gently shake the pan, but it shouldn’t be liquid-y.

If the top starts browning too fast (usually after about 30-35 minutes), just tent it loosely with aluminum foil for the remaining baking time.

Step 10: The hardest part—waiting
When your timer goes off and that casserole comes out of the oven looking absolutely gorgeous, you’re going to want to cut into it immediately. Don’t. I know it’s hard, but you need to let it rest for 10-15 minutes.

This resting time allows the custard to finish setting up. If you cut into it too early, it’ll be runny and messy. If you wait those 10-15 minutes, you’ll get clean slices that hold their shape beautifully.

Use this time to prep your toppings, brew more coffee, or just stand there inhaling the amazing smell.

Step 11: Slice and serve
Use a sharp knife or a spatula to cut the casserole into squares. I usually get 12 good-sized portions out of a 9×13 pan. Serve it up on plates and get ready for the compliments to roll in. For another hands-off comfort food classic, try this slow cooker chicken and dumplings for dinner tonight.

How to Serve This Thing Like a Pro

The casserole is delicious on its own, but toppings really take it to the next level. Here’s what I usually do:

The Classic Approach:

• Warm maple syrup (I heat it for like 20 seconds in the microwave)
• A light dusting of powdered sugar through a fine mesh sieve
• Fresh berries on the side
• A dollop of vegan whipped cream

This is perfect for a casual family breakfast where you want it to feel special but not over-the-top.

When You Want to Impress People:

• Make a quick berry compote (simmer 2 cups of mixed berries with ¼ cup sugar and 1 tablespoon lemon juice for about 10 minutes until it’s thick and jammy)
• Whip up some lemon cashew cream (blend 1 cup soaked cashews with ¼ cup lemon juice, 2 tablespoons maple syrup, and ½ cup water until super smooth)
• Add some coconut whipped cream
• Sprinkle with toasted coconut flakes or candied pecans
• Fresh mint leaves for garnish

This version looks like it came from a restaurant and people will genuinely be amazed.

My Personal Favorite:

I like to keep it relatively simple but with one or two special touches. Usually that means:

• Warm maple syrup
• A handful of fresh blueberries
• A drizzle of almond or cashew butter
• Maybe some coconut whipped cream if I’m feeling fancy

The nut butter might sound weird, but that combination of nutty richness with the sweet berries is absolutely incredible. After baking a sticky casserole, you might need a few tips on how to clean the top of a glass stove to keep your kitchen sparkling.

All the Ways You Can Make This Your Own

One of the things I love most about this recipe is how adaptable it is. Once you’ve made it the standard way a couple times, start experimenting. Here are some of my favorite variations:

Different Fruit Combinations:

Mixed Berry Madness
Use 2½ cups of mixed berries instead of just blueberries—strawberries, raspberries, blackberries, and blueberries. It’s like a berry explosion and the different colors look stunning.

Apple Cinnamon
Skip the berries entirely and use 2-3 large apples, peeled and diced. Increase the cinnamon to 2 teaspoons and add a pinch of allspice. This is my go-to fall variation.

Peach Vanilla
Use fresh or frozen peaches (about 2-3 cups, diced). Keep the vanilla but skip the other spices except cinnamon. Add a little almond extract (like ½ teaspoon) for extra flavor. Summer perfection.

Cherry Almond
Use 2½ cups of pitted cherries (frozen ones work great) and add ½ teaspoon of almond extract to the custard. Top with sliced almonds instead of pecans. Tastes like a fancy pastry.

Banana Walnut
Slice 2-3 bananas and layer them with the bread. Use walnuts in the topping. Add a tablespoon of cocoa powder to the custard if you’re feeling really adventurous. It’s like banana bread met french toast and they had a delicious baby.

Strawberry Lemon
Use sliced strawberries and increase the lemon zest to 2 tablespoons. This one is super bright and fresh—perfect for spring.

Bread Experiments:

Challah-Style Vegan Bread
If you can find vegan challah, USE IT. It’s rich and soft and makes the most incredible french toast casserole. The texture is unreal.

Cinnamon Raisin Bread
This adds extra sweetness and those pockets of raisins are a nice surprise. You can reduce the maple syrup to ⅓ cup if you do this since the bread is already sweet.

Whole Wheat
Makes it heartier and more filling. The flavor is nuttier and more complex. Great if you want something that feels more substantial.

Gluten-Free Bread
Totally works! Just use a sturdy gluten-free bread and you might need to reduce the liquid by about ¼ cup since GF breads can absorb differently. Canyon Bakehouse and Udi’s both work well.

Spice Variations:

Chai-Inspired
1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon cardamom, ⅛ teaspoon cloves, ⅛ teaspoon black pepper. This is SO good and makes your house smell like a coffee shop.

Pumpkin Spice (Obviously)
Replace ½ cup of the plant milk with pumpkin puree, use 1½ teaspoons of pumpkin pie spice plus ½ teaspoon of cinnamon. Perfect for fall.

Orange Cardamom
Skip the lemon zest and use orange zest instead. Use 2 teaspoons vanilla, 1 teaspoon cardamom, and just ½ teaspoon cinnamon. It’s sophisticated and different.

Simple Vanilla
Sometimes less is more. Use just 2-3 teaspoons of vanilla extract and skip all the other spices except maybe a touch of cinnamon. Really lets the fruit shine.

When Things Go Wrong (Troubleshooting Guide)

I’ve made this recipe so many times that I’ve encountered basically every possible problem. Here’s how to fix them:

Problem: The middle is soggy and wet

What probably happened:
Your bread was too soft, you used too much liquid, or you didn’t bake it long enough.

The fix:
Make sure you’re using sturdy, crusty bread—not soft sandwich bread. If you consistently have this issue, try reducing the plant milk by ¼ cup next time. Also, bake it until the center reaches 190°F on an instant-read thermometer. And definitely let it rest for the full 10-15 minutes after baking—it continues to set during this time.

Problem: It’s dry and crumbly

What probably happened:
You didn’t soak it long enough, your bread was too stale or dense, or your oven runs hot.

The fix:
Soak it for minimum 8 hours, preferably longer. If you’re using a really dense whole grain bread, add an extra ¼ cup of plant milk. Check your oven temperature with an oven thermometer—many ovens run 25-50 degrees hotter than they claim. If the top is browning too fast, cover it with foil.

Problem: There’s a layer of liquid at the bottom

What probably happened:
You used frozen berries and thawed them first (releasing tons of water), or you didn’t mix the cornstarch in well enough, or you didn’t press the bread down during soaking.

The fix:
Always use frozen berries straight from the freezer—don’t thaw them. Make sure the cornstarch is completely dissolved in the custard with no lumps. Press the bread down firmly with a spatula before refrigerating. And let the casserole rest for 15 minutes after baking—the liquid will be absorbed as it cools slightly.

Problem: The top burned but the middle isn’t done

What probably happened:
Your oven runs hot, or you had the rack positioned too high.

The fix:
Use the center rack, not the top rack. If your oven runs hot (check with a thermometer), reduce the temperature to 325°F and bake a bit longer. Tent with foil after 30 minutes if the top is already golden.

Problem: It tastes flat or bland

What probably happened:
You skimped on the vanilla or spices, your ingredients were old, or you forgot the salt.

The fix:
Use fresh spices (they lose potency over time) and real vanilla extract, not imitation. Make sure you added that pinch of salt—it really does make a difference. Add some lemon or orange zest for brightness. And don’t be shy with the maple syrup—½ cup is the right amount for a full recipe.

Problem: It stuck to the pan and now it’s a mess

What probably happened:
You didn’t grease the pan well enough.

The fix:
Next time, be generous with the oil or use parchment paper. For now, serve it in bowls and call it “rustic style.” It still tastes amazing even if it doesn’t look perfect.

Storage, Make-Ahead Tips, and Reheating

Making It Ahead:

This recipe is incredibly make-ahead friendly, which is partly why I love it so much.

Timeline:

• 3 days before: Buy your ingredients
• 2 days before: If your bread is fresh, leave it unwrapped overnight to stale slightly
• 1-2 days before: Assemble the entire casserole (through step 6), cover tightly, and refrigerate
• Night before: Make the streusel topping, store in an airtight container in the fridge
• Morning of: Take casserole out to warm up, preheat oven, add topping, bake

Storing Leftovers:

In the refrigerator:
Cover tightly with plastic wrap or transfer to an airtight container. It’ll keep for 4-5 days, though it never lasts that long in my house. The flavors actually develop more over the first couple days, so day 2 or 3 casserole is sometimes even better than day 1.

In the freezer:
This freezes beautifully! I like to slice it into individual portions first, then wrap each piece tightly in plastic wrap, then in aluminum foil. Label them with the date and stack them in a freezer bag. They’ll keep for up to 3 months.

Having individual frozen portions means you can have restaurant-quality french toast casserole for breakfast any random Tuesday. Just grab one from the freezer the night before and let it thaw in the fridge.

Reheating Like a Pro:

Different methods work better depending on what you have time for and what equipment you have:

Toaster oven (my favorite):
350°F for 10-12 minutes. The edges get crispy again and it tastes almost fresh-baked. This is the method I use most often for individual portions.

Regular oven:
350°F for 15-20 minutes if reheating multiple portions or the whole casserole. Cover with foil for the first 10 minutes to prevent the top from burning, then uncover for the last 5-10 minutes to crisp it up.

Microwave (when you’re in a rush):
1-2 minutes depending on portion size. Place a damp paper towel over the top to keep it from drying out. It won’t be as crispy, but it’ll be warm and delicious. Sometimes I’ll hit it with 30 seconds in the toaster oven after microwaving to crisp the top.

Air fryer (surprisingly great):
320°F for 8-10 minutes. This actually works amazingly well for getting that crispy top back.

Stovetop (unconventional but works):
Heat a non-stick pan over medium-low heat, add a tiny bit of vegan butter, place your slice in the pan, cover with a lid, and heat for 5-7 minutes until warmed through. Flip once if you want both sides crispy.

Hosting Brunch: Building a Full Menu

If you’re using this casserole as the centerpiece of a brunch spread, here’s how I’d round out the menu:

For 6-8 People:

Main:

• Vegan Blueberry French Toast Casserole (obviously)

Savory Options:

• Tofu scramble with bell peppers, onions, and nutritional yeast
• Roasted breakfast potatoes with rosemary
• Vegan sausage patties or tempeh bacon

Light & Fresh:

• Big fruit salad with mint
• Simple green salad with lemon vinaigrette (yes, even at brunch—it’s nice to have something fresh and light)

Beverages:

• Coffee station with oat milk and regular milk alternatives
• Fresh orange juice
• Mimosas (champagne + various fruit juices—set up a DIY bar)
• Sparkling water with lemon and lime

This gives you a nice balance of sweet, savory, heavy, and light. The casserole can be the star while everything else plays supporting roles.

Budget-Friendly Version:

If you’re on a tighter budget:

• French toast casserole
• Simple tofu scramble
• Hash browns (frozen bag is fine)
• Coffee and OJ

That’s still a complete, satisfying brunch and costs maybe $30-40 for 8 people.

Over-the-Top Version:

If you want to go all out:

• French toast casserole with fancy toppings bar
• Tofu benedict with hollandaise
• Tempeh bacon
• Roasted potatoes with herbs
• Avocado toast bar
• Smoothie bowls
• Mimosa bar with multiple juice options
• Cold brew coffee station

This is the “impress literally everyone” version.

The Cost Breakdown (Because Vegan Food Doesn’t Have to Be Expensive)

Let me break down what this recipe actually costs to make, because I think there’s this misconception that vegan food is always more expensive. Spoiler: it’s not.

Based on average US grocery prices:

• Bread: $4.50
• Blueberries: $6 (or $3-4 if frozen)
• Oat milk: $4 (but you’re only using part of the carton, so ~$1.25 for what you need)
• Coconut milk: $1.50
• Maple syrup: $8 for a bottle (but ~$3.50 for the ½ cup you’re using)
• Flaxseed: $5 for a bag (but ~$0.75 for what you use)
• Vanilla, spices, lemon: ~$1.50 combined
• Topping ingredients: ~$3

Total: About $22 for the whole casserole
Per serving (12 servings): $1.83

Compare that to:

• Restaurant vegan french toast: $12-18 per person
• Starbucks breakfast: $8-12
• Traditional homemade french toast with eggs and dairy: ~$2.50 per serving

So you’re actually saving money while eating better food that you made yourself. And if you use frozen berries and regular maple syrup instead of the fancy stuff, you can get the cost down to like $1.20 per serving.

Ways to Make It Even More Budget-Friendly:

1. Use frozen berries ($3-4 instead of $6+)
2. Make your own oat milk (seriously easy and costs pennies)
3. Use regular maple syrup or agave instead of fancy pure maple
4. Buy spices in bulk from places like Costco or ethnic grocery stores
5. Use whatever bread is on sale—just make sure it’s sturdy
6. Skip the nuts in the topping or use whatever you have

Why This Recipe Actually Matters (Getting a Little Deep Here)

Okay, so this might seem like a weird section for a recipe post, but stick with me for a second.

I think food is one of the most powerful tools we have for showing people that plant-based eating isn’t about deprivation or sacrifice. When someone who’s skeptical about vegan food takes a bite of this casserole and their eyes light up, when they go back for seconds without even thinking about it, when they ask for the recipe—that’s when minds start to change.

I’ve served this to my very Texan, very meat-loving family. I’ve made it for brunch with friends who roll their eyes at veganism. I’ve brought it to potlucks where I was the only vegan. And every single time, it’s been a hit. People are genuinely surprised that something this delicious doesn’t have eggs or dairy in it.

This dish is a favorite for family gatherings. While the food is in the oven, take a moment to share some heartwarming mom and daughter quotes with your loved ones.

And that matters because food is emotional. It’s cultural. It’s about comfort and memories and tradition. You can show someone all the statistics in the world about health or the environment or animal welfare, and they might nod along but not change anything. But when you show them that they can still have their beloved french toast, their comfort food, their special occasion breakfast—just with plants instead—that’s when real change happens.

This recipe has converted more people to trying plant-based eating than any conversation I’ve ever had about veganism. And that’s exactly why I’m sharing it with you.

Frequently Asked Questions (The Things Everyone Always Asks Me)

Can I make this gluten-free?
Yes! Use your favorite gluten-free bread (Canyon Bakehouse or Udi’s work well). You might need to reduce the liquid by about ¼ cup since GF breads absorb differently. For the topping, use certified GF oats and substitute almond flour for the regular flour.

What if I don’t like coconut?
The coconut milk doesn’t actually taste coconutty in the final dish—it just provides richness. But if you’re really sensitive to it, you can use all oat milk (3 cups total) plus 2 tablespoons of cashew or almond butter blended in for richness.