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overnight french toast bake recipe
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5 from 1 vote

French Toast Bake

This recipe is cozy, cinnamony and so very comforting! It's a great way to use up day-old baguette, and makes for a delicious brunch recipe to please a crowd.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 12 squares
Author Hannah Sunderani


  • 1 baguette (400g or about 10 cups) preferably one day-old


  • 1 can coconut milk (400 ml/13.5 fl. oz)
  • 14 oz silken tofu (1 block)
  • ½ cup coconut sugar or brown sugar
  • 2 tbsp vegan butter
  • 2 tbsp corn starch
  • 2 tsp pure vanilla extract

Crumble topping:

  • 1 tsp cinnamon
  • ¼ cup all purpose flour
  • 1/3 sup coconut sugar or brown sugar
  • 2 tbsp vegan butter
  • ¼ cup pecans chopped
  • 1 apple thinly sliced (optional)


  • Cut day-old baguette into bite sized squares. (Alternatively, you can use fresh baguette, spread out the pieces onto a baking tray and let “dry out” for at least 2 hours).
  • In a blender, combine the coconut milk, tofu, coconut sugar, butter, corn starch, vanilla and cinnamon. Blend until smooth.  
  • Transfer bread bites to a large rectangular baking dish (8 x 11 inches) pour in the creamy custard and press down with your hands gently to soak everything. Cover and refrigerate overnight.
  • Preheat oven to 350F/176C. In a small bowl combine the flour, sugar and vegan butter. Massage with your finger tips to create a crumble texture. Sprinkle in the pecans and mix again.  
  • Sprinkle the crumble topping over the French toast casserole and tuck sliced apples into the nook sand crannies if using. Bake for 40 minutes, or until golden on top. Let cool slightly, cut into squares and serve with maple syrup.  


French toast casserole will keep for up to 5 days. Store in the fridge in an air-tight container. 


Calories: 240kcal | Carbohydrates: 25g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Sodium: 178mg | Potassium: 195mg | Fiber: 2g | Sugar: 8g | Vitamin A: 186IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 2mg