Vegan Strawberry Rhubarb French Toast Casserole
Hello & Happy Wednesday!!
I don’t know about you, but I love all things French Toast!! My affinity for all things FT is so real, If I had to choose between pancakes or French Toast, without hesitation I’d say..
While brainstorming about what to make it occurred to me that although I love my Pumpkin French Toast Casserole, and it was published in the Follow Your Heart cookbook, I only created 2 varieties and the craving set in.
For whatever reason I gravitate towards all things strawberry rhubarb. Strangely, I’m not crazy about full on strawberry recipes, but throw in some rhubarb and I’m your girl! lol
What I love about french toast casseroles is, everything. Its a new twist on a classic concept, easy, affordable, fun, perf for every brunch, can be made with whatever fruit you’re craving, has aesthetic appeal, involves a handful of ingredients, is non vegan approved, and will blow any pancake out of the water!
If you love fun breakfast concepts, you’ll be head over heels for this Strawberry Rhubarb French Toast Casserole with coconut whip!
Why this rocks:
Perf for brunch!
Coconut Whip puts it over the top
Yields 8 servings
25 minPrep Time
45 minCook Time
27 minTotal Time
- 1 day old loaf french bread or sourdough bread
- 3 teaspoons (15ml) vanilla extract, divided
- 1/2 cup or more Follow Your Heart vegan egg (combine with 1 1/2 cups almond milk)
- 2 cups almond milk
- 2 teaspoon ground cinnamon
- 2/3 cup packed brown sugar
- 2 tsp vanilla extract
- 1 can coconut chilled in fridge overnight (solid portion only)
- 1 tsp vanilla or almond extract
- 1/3 cup powdered sugar or liquid stevia
- 1 tbsp corn starch optional
- In a pan over medium heat add the chopped strawberries and rhubarb. Let cook for 2 minutes, now add the sugar and corn starch mixture. Cook for five to 7 minutes until soft. Set Aside. Once cool, Add 1 tsp vanilla.
- Grease a 9x13 pan with coconut oil. Slice then cut the bread into cubes, about 1 inch in size. Spread half of the cubes into the prepared baking pan.
- Whisk the vegan eggs together. Should be on the thicker side. Combine with the almond milk, cinnamon, brown sugar, and 1 tsp vanilla together until no brown sugar lumps remain. Layer the rhubarb mix and batter over the bread.
- Cover the pan tightly with plastic wrap and stick in the refrigerator for 3 hours - overnight. Overnight is best.
- Coconut whip: Throw ingredients in the bowl of a standing mixer. Blend until smooth. Set aside in fridge until ready to serve. Sift in sugar for best results.
- Preheat oven to 350°F (177°C). Remove pan from the refrigerator. Bake for 45-55 minutes or until golden brown on top. I usually bake it for 45 minutes because I like it softer. Serve immediately. Cover leftovers tightly and store in the refrigerator for 2-3 days.
- Make ahead tip: Prepare the topping in advance, cover tightly, and store in the refrigerator. Sprinkle over the soaked bread before baking. For freezing, prepare the recipe through step 4 (without preheating the oven) and freeze for up to 2 months. Thaw overnight in the refrigerator then bake as directed.