Description
A warm, hearty Vegan Blueberry French Toast Casserole infused with cinnamon and vanilla, packed with blueberries—perfect for brunch gatherings.
Ingredients
Scale
- 1 loaf of bread (vegan, cubed)
- 2 cups almond milk
- 1/4 cup maple syrup
- 1/4 cup ground flaxseed
- 1 teaspoon vanilla extract
- 2 cups blueberries (fresh or frozen)
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 375°F (190°C).
- Whisk together almond milk, maple syrup, ground flaxseed, vanilla extract, cinnamon, and salt in a large bowl.
- Coat the cubed bread with the mixture, folding gently to combine.
- Add the blueberries, folding them into the mixture.
- Transfer the mixture to a greased baking dish, spreading it evenly.
- Bake for 30-35 minutes until golden brown.
- Cool slightly before serving. Enjoy!
Notes
Serve warm with maple syrup or powdered sugar. Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 10g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg