Imagine a breakfast so good it makes you question every life decision that led you to skip it before. This vegan blueberry French toast casserole is that dish. Crispy on top, custardy in the middle, bursting with juicy blueberries—it’s the love child of dessert and breakfast.
No eggs, no dairy, no guilt. Just pure, unapologetic deliciousness. And the best part?
You prep it the night before. Because mornings are hard enough without having to think. Ready to level up your brunch?
Let’s go.
Why This Recipe Slaps
This isn’t your average French toast. The vegan custard soaks into the bread like it’s got a personal vendetta against dryness. Blueberries add a sweet-tart punch, and the crispy top?
Chef’s kiss. It’s also stupidly easy—throw it together before bed, bake it in the morning, and pretend you’re a culinary genius. Plus, it’s plant-based, so you can flex on your non-vegan friends.
Win-win.
Ingredients You’ll Need
- 1 loaf crusty bread (stale works best—save that bread from the trash)
- 2 cups plant-based milk (almond, oat, or soy for the win)
- 1/4 cup maple syrup (because sugar is life)
- 1 tbsp chia seeds (egg substitute magic)
- 1 tsp vanilla extract (non-negotiable)
- 1 tsp cinnamon (for cozy vibes)
- 1/2 tsp nutmeg (optional, but highly recommended)
- 1 cup blueberries (fresh or frozen—no one’s judging)
- Pinch of salt (to balance the sweetness, duh)
How to Make It (Without Messing Up)
- Prep the custard: Whisk plant-based milk, maple syrup, chia seeds, vanilla, cinnamon, nutmeg, and salt in a bowl. Let it sit for 5 minutes so the chia seeds can work their thickening magic.
- Assemble the casserole: Tear the bread into chunks and layer half in a greased baking dish. Scatter half the blueberries on top.
Repeat with the remaining bread and blueberries.
- Soak it good: Pour the custard evenly over the bread, pressing down lightly to ensure every piece gets soaked. Cover and refrigerate overnight (or at least 4 hours—patience is a virtue).
- Bake: Preheat oven to 375°F (190°C). Bake uncovered for 40-45 minutes until golden and crispy on top.
Let it cool for 5 minutes unless you enjoy burning your mouth.
- Serve: Drizzle with extra maple syrup, because why not?
How to Store This Masterpiece
Got leftovers? (Unlikely, but let’s pretend.) Store them in an airtight container in the fridge for up to 3 days. Reheat in the oven or toaster oven to keep the crispiness—microwaving turns it into sad, soggy bread. You’ve been warned.
Why This Recipe Is a Flex
Besides being delicious, this casserole is packed with plant-based protein from chia seeds, fiber from blueberries, and zero cholesterol.
It’s also meal-prep friendly, so you can conquer breakfast all week. And let’s be real, anything that makes mornings easier deserves a trophy.
Common Mistakes to Avoid
- Using fresh bread: Stale bread absorbs the custard better. If you’re in a hurry, toast it lightly first.
- Skimping on soak time: Rushing this step = dry spots.
Nobody wants that.
- Overbaking: Keep an eye on it after 35 minutes. Burnt casserole is a tragedy.
Swaps and Subs (Because Life Happens)
- Bread: Use gluten-free if needed. Just make sure it’s sturdy.
- Blueberries: Swap for raspberries, blackberries, or even diced apples.
- Maple syrup: Agave or date syrup works too, but maple is king IMO.
FAQs
Can I make this without chia seeds?
Yes!
Use 2 tbsp flaxseed meal instead. Mix it with 6 tbsp water and let it sit for 5 minutes before adding to the custard.
Can I freeze this casserole?
Absolutely. Bake it first, let it cool, then freeze for up to 2 months.
Reheat in the oven at 350°F (175°C) until warm.
Why is my casserole soggy?
You probably didn’t bake it long enough or used too much liquid. FYI, the custard should thicken before baking—blame the chia seeds.
Can I add nuts?
Go nuts (literally). Sprinkle chopped walnuts or pecans on top before baking for extra crunch.
Final Thoughts
This vegan blueberry French toast casserole is the ultimate breakfast hack.
It’s easy, delicious, and makes you look like you’ve got your life together—even if you don’t. Make it. Eat it.
Thank us later.
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