I share my recipe for dairy free healthy french toast casserole that is packed with healthy fats, fibre and protein!
One of my all time favourite make-ahead brunch staples is french toast casserole. I’ve been making variations on this recipe for years now and serve it up anytime someone comes over for brunch. I love that I can make it easily dairy free for my dairy-free friends, and can also switch it up by adding in different seasonal fruit. This healthy french toast casserole features apples and raisins since we’re now getting into fall, but I assure you that you can easily add what you’ve got.
Key Ingredients for Dairy Free Healthy French Toast Casserole
Eggs – I like using omega 3 eggs just to boost up the nutrition in this overnight french toast.
Unsweetened vanilla oat milk – You use whatever unsweetened non-dairy (or dairy) milk for this recipe.
Whole grain raisin bread – I love raisin bread because the cinnamon-y flavour is just so perfect in this sweet breakfast. But if you can’t find a whole grain version, any good hearty bread will work. Ideally, you will want the bread to be a little bit stale.
Apples – I like using a sweet apple that holds it’s shape like Cortland, Gala or Fuji, but any apple will work great in this recipe.
Nutritious “Add Ins” – Raisins, pecans, flax, hemp hearts and cinnamon are my go-tos, but again, you can throw in any nuts, seeds, dried fruit – you name it!
Maple Syrup– This is for the topping and really makes the whole thing bubbly, caramelized and sweet.
Vegan Butter – If you’re not dairy free, feel free to us any kind of regular butter or margarine.
Baked French Toast vs French Toast Casserole
Honestly, I kinda think it’s just semantics. It’s all delish. But I would say a baked french toast is more like whole pieces of bread, and french toast casserole is more like bread pudding (cut into cubes). I prefer the cubed version because I feel each piece gets more soaked in custard and it’s just nice to get those crispy caramelized bits on top and moist spongy insides.
What should I serve with this baked french toast?
I like to keep brunch simple. If you’re doing this as your “main”, you could do some scrambled eggs, or little egg cups (like these), along with some fruit salad and yogurt.
flavour variations on this french tosat
I’ve done this so many ways, the sky really is the limit. Here are some of my favourite combinations:
- Peanut butter + Chia jam + crushed peanuts on top
- Strawberries + nutella + hazelnuts
- Peanut butter + chocolate chips + banana
- Cherries + chocolate chips + almonds
- Mango + pineapple + coconut + cashews
FAQ about this recipe
Here are some frequently asked questions about this recipe.
What if I forgot to prepare this the night before?
It’s not a huge deal, but the longer you soak the bread in the custard, the softer it’s going to be. If you forget the night before, just let it soak as long as you can in the morning before baking it off.
is this kid friendly?
My kiddo adores this, and because there is a lot of sweet ingredients, there’s no need to add more syrup on top. I also use it as a great way to get some yogurt in on top.
can i make this gluten free?
Yes, just make sure to use gluten free bread and you’re good to go.
Can i make this vegan?
I have never attempted to make this with flax eggs and I do worry that the flax eggs won’t soak into the bread as well. But if you try it, let me know how it turns out!
How long will this last in the fridge as leftovers?
I find this is still pretty damn delicious for about 4 days after it’s baked. I warm it up in the microwave for a quick breakfast or snack and serve it with yogurt and fruit.
Have you tried making this healthy french toast casserole? Leave me a comment below with your thoughts!
Healthy French Toast Casserole
- ¼ cup melted vegan butter
- ¼ cup maple syrup
- Grease a square 9” baking dish.
- To a bowl, mix together the eggs, oat milk, vanilla, cinnamon and salt.
- Place the raisin bread pieces into the baking dish, along with the diced apples, raisins, pecans, flax and hemp hearts. Pour the egg mixture over top and toss everything together. Cover with plastic wrap and let it sit in the fridge overnight.
- When ready to eat, preheat oven to 350 F.
- Mix together the melted vegan butter and maple syrup and pour over the casserole. Bake for 45-55 minutes, or until golden brown on top and there is some bubbling sweet sauce all around the edges. Allow to sit for at least 5 minutes before dishing in.
- Serve with yogurt, fruit or more syrup.
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.