Easy Vegan Strawberry French Toast Casserole
5 from 10 votes

This vegan strawberry French toast casserole is the most delicious make-ahead breakfast! It’s packed with fresh strawberries and made with a creamy, dairy-free base. The casserole is perfect for spring brunches and special occasions—it’s a total crowd pleaser!

Two small, speckled white ceramic plates hold a vegan strawberry french toast casserole, made with cubed bread.

This vegan strawberry French toast casserole really proves that, when it comes to cooking, simpler is (almost always) better.

For some reason, this is a truth that I need to relearn again and again. But the longer I cook, the more I value and listen to it.

I tried for a long time to come up with the perfect baked French toast casserole. The challenge of making a vegan version was, of course, replacing the eggs that are a traditional part of any French toast recipe.

I tried so many different egg replacers: chickpea flour, cornstarch, silken tofu, arrowroot, nutritional yeast. Each one of these options, which I’ve seen used in a lot of egg-free French toast recipes, had issues. My casserole kept turning out gummy and gelatinous, rather than creamy and light the way I wanted.

Finally, I decided to use a mixture that seemed almost too simple: non-dairy milk, flax egg for binding, cashew butter for richness. Lo and behold, it worked beautifully.

Sometimes, the less we overthink cooking, the better our recipes turn out. This French toast casserole is pretty unfussy, and it’s all the better for it.

A small, ceramic plate has been piled high with day old, baked bread, strawberries, and a custard base.

What is French toast casserole?

French toast casserole might also be called baked French toast. Either way, the idea is to make the process of cooking French toast a little easier. This strawberry French toast casserole requires some preparation, but you’ll save time by not having to pan fry each slice or couple slices of toast.

For me, the hardest part of making French toast is browning up the slices little by little. Piling them into a baking dish with a custard base—in this case, the non-dairy milk and nut butter mixture—saves cooking effort.

French toast casserole has tons of make-ahead potential. I actually think it turns out best when the uncooked casserole sits in the fridge overnight before baking. So, it’s easy to prep in stages. The leftovers are also great, and they can keep well in the fridge or freezer (more on that below) once they’re made.

The best non-dairy “custard” for French toast

I was really surprised at how well the liquid ingredients in this recipe, which mimic a custard base for baked French toast, worked out! Here’s what you’ll need:

Non-dairy milk

For this recipe, you can use any of the following non-dairy milk options:

  • Oat
  • Soy
  • Almond
  • Cashew
  • Light coconut (from a can or carton)
  • Macadamia
  • Pea (such as the Ripple brand)

The only non-dairy milk that I don’t recommend is hemp, as it can taste quite bitter.

Ground flax meal

The ground flax in the baked French toast casserole will help to bind the ingredients together. In this sense, it’s a helpful replacement for the traditional egg.

Cashew or almond butter

The cashew or almond butter in the recipe add richness. This will help to mimic full-fat dairy and egg in traditional French toast.

You can use any creamy almond or cashew butter. My favorite cashew butter for this recipe is Artisana’s raw cashew butter. It’s wonderful in baking, as well as vegan dressings and sauces.

An angled photograph of two fluted dessert plates, which serve two portions of a baked French toast breakfast with strawberries. They rest on a white backdrop.

Seasonal variations

The French toast casserole can be modified to showcase different seasonal fresh fruits. Try it with chopped apples or pears in the fall and winter, or stone fruits at the height of summer.

You can also mix up the type of berries that you use. Blueberries, blackberries, and raspberries will work in place of strawberries.

What’s the best type of bread for French toast casserole?

I recommend white sandwich bread, a French country-style loaf, a peasant bread (like my friend Ali’s bread), or a round sourdough boule. Cubed, stale baguette will also work really well.

A white whole wheat or wheat boule will work, too. But I personally think that white bread—or at least wheat bread that’s not overly wheat-y—works best here. Save your super seedy, dense, and sprouted loaves for toast.

Can I use gluten-free bread?

Yes, definitely! As with using regular bread, I’d recommend a variety that’s soft, tender, and similar to white sandwich or French bread. If you’ve got a gluten free sourdough that you love, by all means, use it.

Can I make the French toast casserole ahead of time?

Absolutely. In fact, I always prepare the casserole a day ahead of time, storing it in the fridge overnight before baking. I think this results in the best texture.

You can also prepare the liquid mixture up to two days in advance and store it in the fridge. Simply pour it over the cubed bread once you’re ready to proceed with the recipe.

Freezing and storage

Casserole leftovers will keep in an airtight container in the fridge for up to 5 days. They can also be frozen for up to 6 weeks.

More make-ahead vegan breakfasts

I really, really love breakfast. Not just quick, easy, standard issue breakfast (like oatmeal or toast), but also fun, special occasion breakfast.

However, I’m not always able to prep more elaborate breakfasts in the morning as I start a work day. If you love fun breakfasts as much as I do, but you don’t always have time to prepare them, then make-ahead breakfast recipes may be a life-saver. Here are some of my vegan favorites.



A rectangular, white baker holds a dish of baked French toast and strawberries.
Two small, speckled white ceramic plates hold a vegan strawberry french toast casserole, made with cubed bread.
5 from 10 votes

Easy Vegan Strawberry French Toast Casserole

Author – Gena Hamshaw
Prep Time: 15 minutes
Cook Time: 50 minutes
Yields: 6 servings


  • 1 small boule French country-style bread, pullman white bread, sourdough, or vegan challah, cut into large cubes (16 ounces/454 g bread)
  • 1 1/2 cups chopped strawberries (substitute another fruit of choice)
  • 2 1/4 cups non-dairy milk of choice
  • 1/4 cup cashew butter (substitute almond butter, another nut or seed butter, or a heaping 1/3 cup raw cashews if you have a powerful blender)
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/3 cup maple syrup (substitute 6 pitted, medjool dates)
  • 2 tablespoons ground flax meal


  • Preheat your oven to 350F and oil a 9 x 13 baking dish. Place your cubed bread and chopped strawberries into the baking dish.
  • Blend the non-dairy milk, cashew butter, salt, cinnamon, syrup or dates, and flax meal in a blender till smooth. Pour the this mixture over the bread and berries. Allow the bread to soak up the liquid for at least 30 minutes. You can also prep the casserole the night before breakfast, cover it, and let it sit in the fridge overnight.
  • Bake the casserole for 45-55 minutes, or until the top is golden and the bread cubes are getting a little brown and crispy at the edges. (Check the casserole at 35 minutes, and if it's browning too quickly, you can cover it with foil and continue baking for 15 more minutes or so.) Allow the casserole to cool for at least 15-20 minutes before serving.
A speckled, small dessert plate is heaped with a custardy vegan baked French toast dish. It's topped with fresh strawberries and rests on a white backdrop.

A little drizzle of maple syrup over the plated French toast casserole is a really nice way to serve it. I also love to serve this breakfast with the sweet version of my cashew cream.

Hope you enjoy it!


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Categories: Recipes, Breakfast
Method: Oven
Dietary Preferences: No Oil, Soy Free, Vegan
Recipe Features: Meal Prep

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Recipe Rating

  1. 5 stars
    Absolutely loved this! I used raw cashews and they blended up beautifully in my blender with the other ingredients. I did not let casserole sit before baking and I thought it still tasted great. I’m sure it would be even better if you let it sit, but I was really hungry! Served with plain coconut yogurt and a little more maple syrup. I would definitely make this again I might add some pecan halves or try other types of fruit.

  2. My wife and I make vegan french toast often, but we’ve never thought to make it into a casserole! I’ll have to make this for her. Thanks for sharing Gena! (Beautiful photos btw)

  3. 5 stars
    This recipe is great! I’ve made it twice now: once with strawberries and maple syrup, and another time with peaches and dates. Both were delicious. It’s the perfect thing to prep the night before and then pop in the over on a weekend morning. I also appreciate a recipe that gives me a way to use up stale bread, which I always seem to have around. Thanks!

  4. 5 stars
    Thank you, Gena, for this wonderful recipe! I made this casserole yesterday for my guests, I followed the recipe exactly and it turned out great! I had so many compliments and requests for this recipe. Even my 2 year old daughter who is as picky as it gets loved this. I cannot wait to make it again. Pinned!

  5. 5 stars
    Hi Gena! I got this ready last night and baked it this morning and it was wonderful. We had some coconut milk to use up so I skipped the nut butter portion of the recipe thinking it would be rich enough (but then did serve it with some toasted walnuts on top, haha) and otherwise followed as written. Will def be making this again.
    And I love that you’re finding time to make bread every week! I feel inspired to go feed my sourdough starter.
    Sending you lots of good vibes. 🙂

    • I haven’t tried it, but I think it would be fine because I often use fresh and frozen interchangeably in oatmeal baked. You could reduce the milk to 2 cups to be safe. I hope it works out!

  6. 5 stars
    This is perfect- I have some sourdough bread and strawberries that need to be used up! Can’t wait to make this tomorrow!