Description
This Crème Brûlée French Toast Casserole is a rich and indulgent vegan breakfast dish inspired by the classic crème brûlée dessert. Featuring a luscious vegan coconut custard soaked into tender French or brioche bread slices, and finished with a decadent caramel sauce, it’s perfect for a cozy brunch or special occasion. The casserole is prepared ahead and baked to golden perfection, delivering creamy, caramelized flavors in every bite.
Ingredients
Caramel Base & Sauce
- ¾ cup vegan butter (115g)
- 1 cup packed brown sugar (200g)
- 2 tbsp maple syrup or corn syrup (30mL)
Bread Layer
- 1 large loaf French bread or brioche-style bread, cut into 6 slices, each 1 inch thick (about 450g)
Custard Mixture
- 1 ½ cups canned coconut cream (360mL)
- 1 cup unsweetened almond milk or other plant milk (240mL)
- ¼ cup cornstarch (32g)
- ¼ cup maple syrup (60mL)
- 2 tsp vanilla extract (10mL)
- 1 tsp orange juice (5mL)
- ¼ tsp sea salt (1.5g)
- ⅛ tsp turmeric, optional, for color (0.5g)
Instructions
- Prepare the Caramel Base: In a small saucepan, melt the vegan butter over medium heat. Stir in the brown sugar and maple syrup (or corn syrup) until dissolved and smooth, about 2–3 minutes. Pour half of the caramel mixture into the bottom of a greased 9×13-inch (23×33 cm) baking dish and tilt to coat evenly. Reserve the remaining caramel in a jar or bowl, cover, and refrigerate for serving later.
- Assemble: Remove crusts from the bread if desired, then arrange the slices in a snug single layer over the caramel base. In a blender or mixing bowl, whisk together coconut cream, almond milk, cornstarch, maple syrup, vanilla, orange juice, salt, and turmeric until smooth. Pour the custard mixture evenly over the bread, pressing gently so it absorbs the liquid. Cover the dish with foil or plastic wrap and refrigerate for at least 30 minutes, or overnight.
- Bake and Serve: Preheat the oven to 350°F (175°C). Remove the casserole from the refrigerator and let it rest at room temperature for 20 minutes. Bake uncovered for 35–40 minutes, until the custard is set and the top is lightly golden. Gently reheat the reserved caramel sauce until pourable. Slice and serve warm, drizzling with caramel sauce.
Notes
- Removing the crusts from the bread is optional but allows for a softer texture.
- Turmeric is optional and only used for a warm yellow color without altering flavor.
- For best texture, refrigerate the assembled casserole for at least 30 minutes or overnight to allow custard to soak thoroughly.
- If you prefer a non-vegan version, you can substitute the coconut cream with heavy cream and vegan butter with regular butter.
- Gently reheat the reserved caramel—do not boil it to maintain its smooth consistency.
- Feel free to use any plant-based milk if almond milk is unavailable.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: French-inspired
