Eggless French Toast Casserole Recipe Highlights
When my family sniffs this Eggless French Toast Casserole baking, they jump out of bed! It’s such a great way to start off your day. The bread is soaked in an eggless custard that’s flavored with maple syrup, cinnamon, and vanilla. The casserole can be assembled entirely the day before, which will let you sleep in. This recipe is super easy to make, delicious and perfect to feed a crowd. And the best part is that you can enjoy French toast for breakfast without all of the work of flipping slices of French toast at the stove. Whip up this amazing recipe when you want to really impress your guests. Everyone at the table will be asking for seconds!
Nutritional yeast is a deactivated yeast that comes in the form of flakes or as a yellow powder. Its flavor is described as nutty, cheesy, and creamy. This ingredient will help to replicate the creaminess and richness of the egg yolks.
You’ll need:
Pro-Tip. To dry out bread to make french toast, arrange the bread in a single layer on the rack of a 285° F preheated oven and bake for 12 to 15 minutes.
How To Make French Toast Casserole Without Eggs Step-by-Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down). For extra richness, use half-and-half in the custard instead of milk. Avoid using fat-free milk, which won’t lend enough richness. When ready to bake, take the casserole out of the refrigerator, and set it aside at room temperature for 30 minutes to take the chill off while the oven heats.
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Freeze: The fully cooked casserole can be frozen, although it’s better when fresh. You can freeze the whole casserole, well wrapped in plastic wrap and foil, or you can freeze individual portions. When ready to eat, defrost the in the refrigerator overnight. Heat till just warmed through in the oven or microwave.
Recipe Card 📖
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking. This recipe was originally published in September 2019. The recipe remains the same, but more notes, tips, photos, and information have been added to the post in December 2022 to make it as helpful as possible!
