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Vegan Blueberry French Toast Casserole

Vegan Blueberry French Toast Casserole

This easy 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 and a wonderful bread pudding texture below!
Course Breakfast
Keyword vegan blueberry french toast casserole
Prep Time 10 minutes
Cook Time 50 minutes
Servings 6
Author Tessa Fisher


  • 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.