This Vegan Blueberry French Toast Casserole uses gluten-free bread and applesauce to keep it completely gluten-free, egg-free, and dairy-free. Crispy on the top with a wonderful bread pudding texture below.
When it comes to pancakes and French toast, I’m probably more apt to make or order pancakes.
That said, there is something decidedly comforting and completely satisfying about French toast.
There’s a decadence to it that a simple pancake can’t quite touch.
Making Gluten-Free Vegan French Toast Casserole
In recent months, I’ve taken eggs out of my diet to see how I feel. And as you can imagine, French toast weekends haven’t been at the top of the list.
I’ve always thought that when using gluten-free bread, you pretty much needed to have the traditional egg batter used in French toast.
Eggs work so well to bind and help thicken in place of gluten that I hadn’t really given it a second thought.
And then there are all those tricks for preparing overnight casseroles. Store-bought gluten-free bread doesn’t always hold up well when soaked overnight, so the ease of that seemed out the window as well.
But, by using arrowroot starch coupled with applesauce as a vegan French toast egg replacer, an egg-free batter can be quickly whipped up. Toss in your cubed bread and blueberries, transfer to your baking dish, and bake.
No need to let it sit overnight. The prep is so minimal that doing the morning of won’t take much time.
The result is a golden and slightly crisp topping with a bottom layer that resembles bread pudding. Dust with powdered sugar, add a little more maple syrup, and you’ve got a warm and delicious vegan blueberry French toast casserole that’s also gluten-free!
Vegan French Toast Casserole Ingredients
Here’s what you’ll need:
- gluten-free/vegan bread
- unsweetened applesauce
- full-fat canned coconut milk
- unsweetened almond milk
- arrowroot starch
- maple syrup
- ground cinnamon
- vanilla extract
- fresh blueberries
Speaking of casseroles, if you are on the hunt for something more on the savory side, check out London’s zucchini and squash casserole. It can be made vegan and gluten-free as well!
More Breakfast Recipes
Vegan Blueberry French Toast Casserole
- 2 tablespoons arrowroot starch + 2 tablespoons water
- 18 ounces gluten-free/vegan bread, cubed
- 1 cup unsweetened almond milk
- 3/4 cup unsweetened applesauce
- 1 cup full-fat coconut milk
- 2 teaspoons pure vanilla extract
- 1/2 cup maple syrup
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1 cup fresh blueberries
- organic powdered sugar, for dusting optional
- Preheat oven to 350 degrees Fahrenheit. Grease an 8x8 baking dish with cooking spray or coconut oil.
- In a small bowl, combine arrowroot starch and water. Whisk to combine then set aside.
- In a large bowl, combine almond milk, applesauce, coconut milk, vanilla extract, maple syrup, salt, and cinnamon. Whisk to combine. Add arrowroot starch mixture and whisk mixture again to incorporate.
- Add the cubed bread and blueberries and gently fold with a large spoon or rubber spatula until all bread is saturated. Transfer mixture to prepared baking dish. Bake for 45 minutes to an hour (50-55 minutes was perfect for me). The result should be golden and slightly crisp on top and a bread pudding consistency on the bottom.
- Dust top of casserole with powdered sugar and serve warm. Serve with maple syrup if desired.