This vegan pumpkin french toast casserole is the perfect breakfast, brunch, or dessert. The bread is soaked in the most delicious coconut milk pumpkin custard and filled with all the warm, cozy spices. It’s super easy to throw together and make ahead of time. Just pop it in the oven when you are almost ready to serve.

The key to a good french toast casserole is to use day old bread. I actually prefer to wait 2-3 days after I buy the bread to ensure that it is dried out enough. You don’t want super soggy bread after it’s been baked. Make sure you don’t use sandwich bread. You want a good, hearty loaf or even a vegan challah or brioche would be yummy.

The coconut milk pumpkin custard is mainly made from canned coconut milk, pumpkin, spices, and cornstarch. The cornstarch gives it that custard texture eggs give in a typical french toast, so don’t leave it out.

This pumpkin french toast casserole is super easy to make and you can make it the night before or prep it at least 3 hours before baking. I wouldn’t leave it soaking for more than 10 hours because it will be too soggy. The pecans add a nice crunch to the custardy french toast. You can use whatever nuts or seeds you like. Once done, you can drizzle maple syrup on top for the finishing touch.

All the fall flavors truly come out and no one would know that it is vegan, oil-free, and refined sugar free! It’s so cozy and delicious! If you make this, tag me @nutsaboutgreens on Instagram so I can see your creation!

Prep Time:10

Cook Time:40

Total Time:50

Ingredients

8 oz day old French bread, half of a big loaf (or even a few days old)
1 1/2 cup light coconut milk, canned
1/2 cup pumpkin puree
1 tbsp cornstarch
1 tbsp ground flaxseed
2 tbsp pure maple syrup
2 tbsp coconut sugar (or brown sugar)
1 tsp cinnamon
1 1/2 tsp pumpkin pie spice
1 tsp vanilla extract
1/4 tsp sea salt
1/4 cup pecans
3 tbsp dried cranberries

Instructions

Cut bread into 1 inch cubes. I recommend you use day old (or even a few days old) crusty french bread loaf or sourdough loaf. You want something hearty and slightly dried out, do not use sandwich bread. Place in a 8×8 square baking pan.
In a large bowl, add the coconut milk, pumpkin puree, cornstarch, ground flaxseed, maple syrup, coconut sugar, cinnamon, pumpkin pie spice, vanilla, and sea salt. Whisk until well combined.
Pour mixture over the bread and use a spoon to toss the bread with the mixture so everything is evenly coated. Cover with saran wrap or foil and place in the fridge for at least 3 hours.
Remove from the fridge and preheat the oven to 350 degrees F. Remove saran wrap or foil and sprinkle the pecans and dried cranberries over the top. Bake for 35-40 minutes until the top is golden brown and set. Let it cool for 10 minutes before serving. Enjoy warm with maple syrup and some vegan yogurt or your favorite toppings!

Servings: 4

Author: valeria.chao

Pumpkin French Toast Casserole (vegan, oil-free, refined sugar free)