Go Back

Vegan Cinnamon Raisin French Toast Casserole

A healthy twist on a classic! This vegan french toast casserole will please that masses.

Course Breakfast
Keyword vegan
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Servings 9 servings


French Toast Casserole

  • 2 cups Dairy-Free Milk
  • 1/2 serving Vegan Protein Powder *optional but add an additional tbsp of flaxseed if you don't use it!
  • 1/4 cup Granulated Sugar *I used monk fruit
  • 3 tbsp Ground Flaxseed
  • 1 tbsp Cinnamon
  • 1 tsp Vanilla Extract
  • 1/4 tsp Salt
  • 1 (16oz) loaf Angelic Bakehouse Raisin Wheat Bread

Streusel Ingredients

  • 2 tbsp Coconut Oil melted
  • 1/4 cup Granulated Sugar
  • 1/4 cup Pecans chopped
  • 1/4-1/3 cup Almonds sliced
  • 3 tbsp Whole Wheat Flour


  1. In a large bowl, whisk together the casserole ingredients - excluding the loaf of bread. Let the mix sit for 15 minutes.

  2. While the mixture is sitting, start to cut the slices of bread into 1 inch pieces - about 9 cubes per slice.

  3. After cutting the bread into pieces- start on the streusel mixer. Whisk the melted coconut oil and sugar together. Add in the nuts and stir until they are completely coated. Sprinkle in the whole wheat flour and start stirring. The mixture should resemble damp sand when you've added enough flour - about 3 tbsp.

  4. After the 15 minutes is up - add all your bread into a 9x9 baking dish and press down lightly. Pour the wet mixture over the bread slowly - allowing the liquid to be absorbed evenly by all the bread.

  5. Now, preheat your oven to 350 degrees F and allowing the bread to soak. **see above notes about make ahead directions

  6. Once the oven is preheated - bake the casserole for 55-65 minutes or until done.

  7. Let the casserole cool for 10 minutes before serving. Serve with maple syrup or just as is!