Made with oat milk and flax eggs, this pumpkin vegan french toast casserole recipe is the perfect healthy fall breakfast idea.
Course: Breakfast, Brunch
Keyword: Pumpkin Baked French Toast Recipe, Vegan Baked French Toast, Vegan French Toast Casserole
4tablespoonsground flaxseedsto make 4 flax eggs, directions in step 1
12ouncesbakery-style multi-grain bread or crusty sourdough bread
1cupunsweetened oat milk
½cupElmhurst Chai Oat Creamersee post for substitutions
¼cuppure maple syrup*
1teaspoonpure vanilla extract
In a small mixing bowl, combine 4 tablespoons of ground flaxseeds with 10 tablespoons of water. Let the mixture sit for at least 5 minutes.
Meanwhile, slice bread into cubes and place in the bottom of a 9×13-inch baking dish. If using pecans, sprinkle them on top of the bread cubes. Set aside.
In a large mixing bowl, whisk together the flax eggs, pumpkin, oat milk, oat creamer, maple syrup, pure vanilla extract, cinnamon, and salt. Pour the mixture evenly over the bread cubes.
Cover your pan with foil or plastic wrap and place in the fridge for at least 30 minutes and up to overnight.
When ready to bake, preheat the oven to 350-degrees Set out the french toast casserole on the counter while the oven preheats.
Bake uncovered for 45 minutes, or until the middle of the casserole no longer jiggles and the edges of the casserole are lightly browned.
Remove from the oven and allow the casserole to cool for 10 minutes. This will also make it easier to cut. Enjoy with extra maple syrup, plain Greek yogurt, fruit, and/or melted almond butter.
Nutrition for ⅙ of recipe: 315 calories, 9 grams fat (0 grams saturated), 52 grams carbs, 6 grams fiber, 16 grams sugar, and 11 grams protein.*Depending on the spiced creamer you use, you may want to reduce the amount of maple syrup. If you use an unsweetened creamer, then feel free to increase the amount of maple syrup by 1 or 2 tablespoons.
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