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Vegan Challah French Toast Casserole

This breakfast casserole is baked after sitting in the fridge overnight- no more waking up early to get breakfast ready. Transfer right from the fridge to the oven!
Prep Time10 mins
Cook Time35 mins
Rest Time8 hrs
Total Time8 hrs 45 mins
Course: Breakfast, Main Course
Keyword: breakfast, challah, challah bread, french toast


  • High speed blender
  • 9x13" glass baking dish


For The French Toast Casserole

  • 1, 1-lb loaf challah bread day old, slightly dried out
  • 1 ½ cups silken tofu
  • 2 ½ cups soymilk unsweetened
  • 1 cup raw cashews
  • ¼ cup brown sugar packed
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • ¾ teaspoon kosher salt
  • pinch nutmeg

For The Pecan Praline Topping (Optional)

  • 2 tablespoons vegan butter softened
  • 2 tablespoons brown sugar
  • ½ teaspoons kosher salt
  • ½ cup pecans roughly chopped


  • Cube the challah bread and lay in an even layer in your glass baking dish. No need to grease or prepare the baking dish in any way.
  • Place the remaining french toast casserole ingredients into a high speed blender and blend until a smooth custard forms, approximately 3 minutes.
  • Pour the custard over the cubed bread and cover the casserole with plastic wrap. Place in the fridge overnight until ready to bake.
  • When ready to bake, preheat the oven to 350.°
  • While the oven is preheating, prepare the praline topping (if using): in a small dish, mash all of the praline ingredients together with a fork until roughly combined.
  • Remove the plastic wrap and sprinkle the praline topping over the casserole.
  • Bake for 35-40 minutes, or until the topmost pieces of bread begin to turn golden brown.
  • If desired, drizzle the casserole in sugar glaze before serving*


*I use the sugar glaze from my cinnamon roll recipe on this French toast casserole and it is absolutely delicious!