This vegan French toast casserole is made with crusty bread chunks slathered in banana batter and topped with a crunchy brown sugar walnut crust. A crowd-pleasing dish that's perfect for brunch!
- 2 medium overripe bananas, peeled
- ¾ cup unsweetened and unflavored non-dairy milk
- ½ cup full-fat coconut milk (from a can)
- 2 tablespoons cornstarch
- 1 tablespoon maple syrup
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 tablespoons vegan butter, melted
- 4 tablespoons organic brown sugar, divided
- 6 cups bite-sized bread pieces (torn from a loaf of sourdough or French bread, preferably a day old)
- ½ cup chopped walnuts
- Vegan butter
- Maple syrup
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If you're planning on baking the casserole right away, preheat the oven to 400°F. Otherwise, wait to preheat the oven until you're ready to bake.
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Place the bananas, milk, coconut milk, cornstarch, maple syrup, cinnamon, vanilla, and salt into a blender or the bowl of a food processor fitted with an s-blade. Blend until smooth.
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Pour the butter evenly into the bottom of a 2 quart or larger casserole dish. Sprinkle the butter with 2 tablespoons of brown sugar.
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Place the bread pieces into the casserole dish, then pour the batter evenly over the bread pieces. Gently stir the bread pieces to distribute the batter.
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Sprinkle the walnuts over the casserole, followed by the remaining 2 tablespoons of brown sugar.
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If you're planning on baking the casserole later, cover it tightly with plastic wrap and refrigerate for up to 12 hours. Remove the casserole from the refrigerator and remove the plastic before baking.
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Place the casserole into the oven, uncovered, and bake it for about 30 minutes, until the top is crispy with dark brown spots.
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Let the casserole sit for about 10 minutes before scooping or slicing portions and dividing it onto plates.
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Top with vegan butter and maple syrup. Serve.