Easy Vegan Strawberry French Toast Casserole
Author -Yields: 6 servings
Ingredients
- 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
Instructions
- 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.