Name: Vegan French Toast Casserole
Prep time: 13 min
Cook time: 31 min
Total time: 45 min
Yield: 8 servings
Ingredients: 16 ounce loaf of sourdough bread (cubed); 3 cup plant milk; 1 cup cashews (raw, soaked); 0.5 cup chickpea flour; 1 tbsp arrowroot powder; 0.25 cup maple syrup; 1 tbsp vanilla extract; 2 tsp ground cinnamon; 0.25 tsp salt; 0.5 cup chopped pecans (optional); 1 tbsp vegan butter (cold, finely chopped (optional)); null to_serve fresh berries (optional); null to_serve powdered sugar (optional); null to_serve maple syrup (optional); null to_serve chocolate chips (optional)

Instructions

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1

Grease a 9x13" casserole dish. Spread the loaf of sourdough bread (16 ounce) evenly along the base.
2

Blend the plant milk (3 cups), raw cashews (1 cup), chickpea flour (0.5 cup), maple syrup (0.25 cup), vanilla extract (1 tbsp), ground cinnamon (2 tsp), and salt (0.25 tsp) in a high-speed blender for 60 seconds until smooth.
3

Pour the mixture evenly over the bread. Cover the dish with foil and refrigerate overnight (8-12 hours).
4

Remove the casserole from the refrigerator and let it come to room temperature for 30 minutes. Preheat your oven to 350F. Sprinkle with chopped pecans (0.5 cup) and cold vegan butter (1 tbsp) (if using). Bake for 30-35 minutes until the liquid is absorbed and the top is lightly browned.
5

Serve warm with desired toppings.