A few weeks ago David and I made French Toast for breakfast. I had forgotten how much I loved my recipe! After breakfast I started brainstorming about turning it into a breakfast casserole. A quick run on Google and I compared some other non-vegan recipes and figured out how to make mine work.
I love how easy this recipe is—I spent about 20 minutes prepping things yesterday and assembling the entire casserole. This morning all I had to do was pop it in the oven before my shower and we had a hot breakfast on the table without any fuss!
This is the perfect dish to serve when you have house guests—it feeds about 6-8 people, depending on how hungry they are and what else you might be serving. And because you can prep it the night before you can have it on the table when your guests wake up. I’m looking forward to serving this to my friends on Wednesday for our weekly Moms’ Group at church.
I also think it’s the perfect dish for anyone who likes breakfast but doesn’t like waking up early. Are any of you night owls like I am?
I’ve used oranges and strawberries as the predominant flavors in this casserole. I think they could easily be switched out for lemon and raspberry, or whatever your favorite fruit combo is. If you don’t love tofu (which this does not taste like tofu at all, but if you don’t do soy or something….) you could omit it and just do the jam between the layers of bread.
However you customize this, I can guarantee you will love it! I can’t wait to make it again and again and again!
French Toast Casserole
½ block firm tofu (I’m sure Silken would be fine, I just had firm on hand)
2 T maple syrup
1 t orange extract
1 t vanilla extract
½ c almond meal
zest of 2 clementines or 1 small orange
1 c non dairy milk
2 T arrowroot or cornstarch
3 T garbanzo flour (found in Indian grocery stores and also called besan flour, you can also substitute regular flour, but the garbanzo gives it an eggy taste)
1 t cinnamon
1 t vanilla
1 t orange extract
2 T maple syrup
¼ c brown sugar
¼ c flour
½ t cinnamon
3 T coconut oil
1 pound loaf of bread crusty bread (not sandwich bread), sliced into ¼ to ½ inch slices
1 8 ounce jar of strawberry jam
Place all ingredients for the tofu cream in your food processor and run until smooth. Set aside.
Grease a 9 x 13” pan with coconut oil. Line the bottom of the pan with 1 layer of bread slices (use half of the slices). Break up an extra slice or two and squeeze the pieces into the cracks.
Spread the tofu cream over all of the bread. Then spread the jam on top. Top the jam with another layer of bread, using all remaining slices, again squeezing in small pieces in the gaps.
Whisk together the custard ingredients, patiently. You don’t want any lumps of garbanzo flour. Pour the entire bowl of custard over the bread, covering it completely (it won’t fill the whole pan, but you want it to wet all of the bread.).
Cover tightly with foil and refrigerate overnight.
The next morning….
Preheat the oven to 350. Place covered casserole into the oven. While it cooks, mix together the streusel topping, mashing in the coconut oil (you can also prep this the night before and refrigerate it). After the casserole has baked for 30 minutes, uncover it and sprinkle it with the topping. Return it to the oven and continue baking for about 15 more minutes. The topping with melt onto the bread and brown up nicely.
Remove from oven after 45 minutes (total) for a softer casserole, or let it go a few more minutes for it to be a little more firm. Allow to cool a minute or two and then serve. Top with fresh fruit, maple syrup, or powdered sugar and enjoy!
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