Ingredients
For the Casserole:
- 1 loaf of crusty vegan bread (such as sourdough or French bread), cut into cubes
- 2 cups fresh or frozen blueberries
- Optional: 1/2 cup chopped strawberries or raspberries for extra fruitiness
For the Custard:
- 2 cups unsweetened plant-based milk (such as almond, soy, or oat milk)
- 1/2 cup canned coconut milk (for richness)
- 1/3 cup maple syrup or agave nectar
- 3 tablespoons ground flaxseed (acts as a thickener and egg replacer)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
For the Topping:
- 1/4 cup brown sugar or coconut sugar
- 1/4 cup sliced almonds or chopped pecans (optional, for added crunch)
- 1 teaspoon ground cinnamon
- Optional: 2 tablespoons vegan butter or coconut oil, melted, for extra richness
Instructions
- Prepare the Bread and Blueberries: Grease a 9×13-inch baking dish with vegan butter or coconut oil to prevent sticking. Spread the bread cubes evenly in the dish, creating a base layer. Ensure the pieces are evenly distributed for uniform soaking. Sprinkle the blueberries over the bread. For added flavor and texture, consider mixing in other fruits like raspberries or diced strawberries.
- Make the Custard: In a large mixing bowl, whisk together the plant-based milk, coconut milk, maple syrup, ground flaxseed, vanilla extract, cinnamon, nutmeg, and salt. The coconut milk adds a luscious creaminess that mimics traditional custard. Let the mixture sit for 5 minutes to allow the flaxseed to thicken slightly, creating a rich and cohesive custard base. Pour the custard evenly over the bread and blueberries. Use a spatula or spoon to press the bread down gently, ensuring all pieces are well soaked.
- Add the Topping: In a small bowl, mix together the brown sugar, sliced almonds or pecans (if using), cinnamon, and melted vegan butter or coconut oil. This topping adds a sweet and crunchy contrast to the soft custard. Sprinkle the topping evenly over the casserole. Ensure it covers the surface for a beautiful golden finish.
- Chill and Bake: Cover the dish with plastic wrap or foil and refrigerate for at least 2 hours, or overnight for best results. This step allows the bread to absorb the custard fully, resulting in a tender and flavorful casserole. Preheat your oven to 350°F (175°C) when ready to bake. Remove the cover and bake the casserole for 40-45 minutes, or until the top is golden and the custard is set. If you prefer a crisper topping, broil for an additional 2-3 minutes at the end.
- Serve and Enjoy: Allow the casserole to cool for 5-10 minutes before serving. This helps the custard set further and makes it easier to slice. Serve warm with your favorite toppings, such as a drizzle of maple syrup, a dollop of vegan yogurt, a sprinkle of powdered sugar, or even a handful of fresh fruit. Pair it with a hot cup of coffee or tea for the ultimate brunch experience.
Notes
- For best results, soak the casserole overnight to allow full absorption of the custard.
- You can substitute any crusty vegan bread you have on hand; day-old bread works well.
- Use frozen blueberries directly without thawing, or fresh for a juicier casserole.
- For added richness in the topping, melted vegan butter or coconut oil is optional but recommended.
- To make it nut-free, omit almonds or pecans from the topping.
- If you want a crispier top, broil the casserole for 2-3 minutes after baking but watch carefully to prevent burning.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegan
