This Dairy-free French Toast Casserole is a healthy and delicious breakfast the whole family will enjoy! It's naturally sweetened with honey and packed with juicy blueberries.
Dairy-free French toast casserole is perfect to make for a Saturday brunch. It's such a crowd-pleaser and comes together with just 8 ingredients! It's an easy make-ahead breakfast that requires just 10 minutes to prep but can serve up to 8 people!
This recipe is healthier than traditional french toast casserole, as it uses whole-grain bread and dairy-free milk!
Ingredients You Need
- Whole-wheat sourdough bread. You can use any bread you like, but we prefer to use sourdough bread because it has more protein and fiber.
- Eggs. Use free-range eggs if possible.
- Milk of choice. We like to use soy milk, but you can also use almond milk, coconut milk, or oat milk.
- Blueberries. Both fresh and frozen blueberries work well here.
- Spices like cinnamon, nutmeg, and salt.
- Sweetener of choice. We like honey, but you can also use maple syrup.
- Lemon zest. For brightness and tang.
- Vanilla extract. Optional, we add it for flavor.
How to Make Dairy-free French Toast Casserole
First, start by making the egg mixture. Whisk the eggs, milk, spices, honey, and lemon zest in a medium bowl.
Then, grease a large baking dish with some butter or oil to prevent sticking. Cut your bread into cubes and add it to the baking dish.
Pour the egg mixture over the bread and use a spoon to mix everything up. Ensure each piece of bread is well coated so it's not dry. Add the blueberries on top.
Cover the casserole with aluminum foil and let it rest for at least 1 hour or overnight if possible. This will allow the bread to soak, which results in a better texture.
Then, bake your for 40 minutes in a preheated oven to 350ºF (180ºC). Remove the foil halfway through so it can bake on the top and get golden.
This dairy-free French toast casserole is perfect topped with some powdered sugar. Just make sure to let it cool a bit before dusting.
My Best Tips
- Use stale bread. Fresh bread has a lot of moisture and won't soak the egg mixture. You can leave your bread uncovered on your kitchen counter for at least 1 night.
- Don't skip the soaking! This is essential to make sure your casserole doesn't end up being soggy. If you don't have time to wait in the morning, prepare it the night before and let it soak overnight in the fridge.
- Use any other fruit you like. Any fruit can work with this dairy-free French toast casserole- strawberries, pears, apples, etc.
The first reason may be that you have used fresh bread. Make sure your bread is at least a day old. Fresh bread contains too much moisture, which won't work well in this recipe.
The second reason may be that you didn't let the casserole soak. This is an important step, so make sure not to skip it. Soak for 2 hours or overnight if possible.
Lastly, you had too much of the egg mixture. Make sure to follow the recipe as written and not add extra eggs or milk. Otherwise, the bread won't be able to soak it all.
If you can't get your hands on fresh seasonal blueberries, you can make this recipe with frozen blueberries instead. No need to thaw, just throw them right in!
Yes! The longer you let the bread soak in the mixture, the better the casserole! You can make this recipe 2 days in advance. Just remember to keep it in the fridge, covered with foil, so it says fresh.
This recipe is perfect to serve with some yogurt, a dash of maple syrup, and fresh fruit on the side!
Yes, just make sure to use good-quality gluten-free bread that can soak the egg mixture well.
- Fridge: Let it cool to room temperature. Cut into slices. Transfer them to a container and cover them with a lid. Save in the fridge for up to 5 days.
- Freezer: Let it cool to room temperature. Cut into slices. Transfer them to a container, and layer parchment paper between each slice to prevent sticking. Cover with a lid. Freeze for 1 month. No need to thaw before reheating.
How to Reheat
- Oven: Pre-heat oven to 350ºF (180ºC). Layer a piece of parchment paper on a baking tray. Add your slices and bake for 5-10 minutes or until warmed through.
- Microwave: Place a slice on a microwave-safe plate. Heat for 1 minute or until warmed through.
If your slices were frozen, you'll need to reheat them for longer, preferably in the oven.
More Easy Breakfast Recipes
3-Ingredient Almond Milk Crepes
Dairy-free French Toast Casserole
- Baking dish
- 1 loaf sourdough bread, cut into cubes (6-7 cups, packed)
- 6 medium eggs
- 1 ½ cup plant milk (we like soy milk)
- 1 ½ cup blueberries
- ½ cup honey or maple syrup
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg (optional)
- ¼ teaspoon salt
- Zest of 1 medium lemon (optional, but recommended)
- 1 teaspoon vanilla extract (optional)
- 1 teaspoon butter or oil, for greasing
- Grease a 9" by 13" baking pan (or one similar in size) with some butter or oil. Cut your bread into medium-sized cubes and add it to the baking dish.
- To a medium bowl, add eggs, milk, honey or maple syrup, cinnamon, nutmeg (optional), salt, and lemon zest. Mix until well combined.
- Pour the egg mixture over the bread. Use a spoon to mix it all up and make sure every piece of bread is well coated. Top with the blueberries. Cover the baking dish with aluminum foil and let it rest for at least 1 hour on the counter or overnight in the fridge.
- Pre-heat oven to 350ºF (180ºC). Bake the casserole for 20 minutes with the foil. After that, remove the foil and bake for 20 more minutes or until golden on top and an inserted knife comes out clean.
- Serve immediately and top with powdered sugar, honey, and yogurt (all optional).
StorageFridge: Let casserole cool to room temperature. Transfer to a container and cover with a lid. Save in the fridge for up to 5 days. Freezer: Let casserole cool to room temperature. Transfer to a container and cover with a lid. Freeze for 1 month. No need to thaw. *Nutrition information is a rough estimate calculated without optional ingredients.
Nutrition information is a rough estimate calculated with third-party calculations without including the optional ingredients.
I made this recipe for a family brunch last weekend and everyone loved it!