Vegan French Toast Casserole
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 670.7
- Total Fat: 39.6 g
- Cholesterol: 0.0 mg
- Sodium: 578.8 mg
- Total Carbs: 76.8 g
- Dietary Fiber: 3.5 g
- Protein: 7.3 g
View full nutritional breakdown of Vegan French Toast Casserole calories by ingredient
Introduction
Delicious vegan french toast casserole- takes two days to make Delicious vegan french toast casserole- takes two days to makeNumber of Servings: 8
Ingredients
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Day 1 Ingredients:
1 loaf French bread (13 to 16 ounces)
Egg replacer for 8 eggs
2 cups vegan creamer
1 cup milk alternative
2 Tbsp. sugar
1 tsp. vanilla extract
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Dash salt
Day 2 Ingredients (for the Praline Topping):
2 sticks (1 cup) vegan butter
1 cup packed light brown sugar
1 cup chopped pecans
2 Tbsp. light corn syrup
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
Directions
Day 1
Slice the French bread into about 20 slices, 1-inch each.
Arranges the slices in a generously "buttered" 9-inch-by-13-inch flat baking dish, in rows, overlapping the slices.
In a large bowl, combine the egg replacer, vegan creamer, milk alternative, sugar, vanilla, cinnamon, nutmeg, and salt and beat with a rotary beater or whisk until blended but not too bubbly.
Pour the mixture over the bread slices, making sure that all are covered evenly, and spoon some of the mixture in between the slices.
Cover with foil and refrigerate overnight.
Day 2
Preheat the oven to 350°F.
Prepare the praline topping by combining all the ingredients in a medium bowl and blending well.
Spread the praline topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden brown.
Serve with maple syrup.
Serving Size: Makes 6-8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user SMILES043.
Slice the French bread into about 20 slices, 1-inch each.
Arranges the slices in a generously "buttered" 9-inch-by-13-inch flat baking dish, in rows, overlapping the slices.
In a large bowl, combine the egg replacer, vegan creamer, milk alternative, sugar, vanilla, cinnamon, nutmeg, and salt and beat with a rotary beater or whisk until blended but not too bubbly.
Pour the mixture over the bread slices, making sure that all are covered evenly, and spoon some of the mixture in between the slices.
Cover with foil and refrigerate overnight.
Day 2
Preheat the oven to 350°F.
Prepare the praline topping by combining all the ingredients in a medium bowl and blending well.
Spread the praline topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden brown.
Serve with maple syrup.
Serving Size: Makes 6-8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user SMILES043.