Overnight French Toast Casserole (Vegan)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan French toast casserole made with coconut milk and pumpkin puree, topped with a maple pecan streusel. This is a make-ahead breakfast option that's dairy-free and egg-free.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 7- 14 ounces gluten free French loaf or challah (broken or torn into 1 inch pieces)
- 1 cup pumpkin purée
- 4 flax eggs
- 1/2 cup coconut milk
- 1 cup almond milk
- 1/4 to 1/3 cup maple syrup (depending on how sweet you want it. 1/4 is minimum, 1/3 is more noticeable)
- 1 teaspoon ground cinnamon
- Pinch salt
- 1 tablespoon vanilla extract
- 7 tablespoons almond flour
- 3 tablespoons maple syrup
- 1/2 tablespoons melted vegan butter
- 3/4 cup pecans (coarsely chopped)
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 55m
- Sodium
- 328mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 401mg
- Calcium
- 180mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 328MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.