Vegan Pumpkin French Toast Casserole
A chilly Saturday morning deserves something comforting and delicious for breakfast. This pumpkin french toast casserole is easy to make, and so good! Traditional french toast contains eggs and dairy but this one is completely plant based! The next time you have some leftover canned pumpkin on hand, give this a try!
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
- Preheat the oven to 350F degrees, and oil two 1 quart baking dishes (or see bottom of post for other baking dish options).
- In a bowl, whisk together the flax seeds and water mixture, coconut milk, pumpkin puree, maple syrup, spices, sea salt, and vanilla until well combined, then add the bread and toss to coat in the mixture.
- Transfer to the prepared baking dishes, (including the liquid, pour it over them). Sprinkle with the maple sugar.
- Place in the oven on a tray, and bake for about 25-30 minutes (see bottom for other pan sizes baking times), or until the top is starting to brown and the liquid has absorbed and baked into casserole at the bottom.
- Remove from oven.
- Serve drizzled with maple syrup.
For 1 8×8 inch square pan or 2 quart baking dish: bake 30-40 minutes
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