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This Sourdough French Toast Casserole is the ultimate brunch food! It's low maintenance and it all you need this Valentine's day, Mother's Day or whatever the occasion! While this recipe normally uses challah bread I am just such a big fan of sourdough I had to give it a go. The sourdough has the perfect texture to hold the custardy filling and still maintain its texture. Traditional French Toast recipes use eggs so there are a few different options. I usually make an easy flax "egg" recipe with just some plant milk and ground flax seeds. But for a special occasion and to make it more authentic I used the egg substitute JustEgg. It helps create the perfect texture for this casserole without making it to soggy or too firm. You can also use Bob's Red Mill Egg Replacer (just make 1 cup worth of "egg"). If you are going to make a flax-egg use 1 cup of soy milk + 2 tbsp of ground flax seeds, whisking till well combined and let sit for 15-20 minutes to gel, stirring every 5 minutes. Hope you enjoy this new take on a brunch favorite!



Yields: 3-4 servings

Time: Overnight + 1 hour


7 cups of sourdough cubes

1 cup "egg" *see note above

2 cups almond milk

1/4 cup kite hill yogurt

1 tsp cinnamon

1/2 tsp nutmeg

1/2 cup maple syrup

2 tbsp brown sugar


1/3 cup oats

1 tbsp brown sugar

1 tbsp maple

1 tsp cinnamon

1/2 tsp salt

2 tbsp vegan butter


The night before cube your sourdough and add all remaining ingredients for the casserole to a medium bowl and whisk till well combined. Then add the sourdough cubes and stir till well coated trying not to break up the cubes too much. Cover and let sit in the fridge overnight or for at least 6 hours.

Preheat the oven to 350 F.

In the morning take out the soaked bread and place in your desired casserole dish, but DO NOT add the extra remaining liquid from the bowl. This will make your casserole too runny. You can drizzle about 2 tbsp of the liquid on top to make sure that the top pieces don't dry out.

Make the crumb topping by combining all the ingredients for the topping in a small bowl and crumb together with your fingers. Sprinkle over the casserole.

Bake for 50 minutes or until a fork comes out clean. Let cool for 10 minutes.

Serve with plant-based yogurt, toasted almonds, and fresh fruit.

Enjoy :)



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A food and nutrition expert who can work in a wide variety of employment settings, including health care, business and industry, community/public health, education, research, government agencies and private practice. RDNs are accredited health professionals that must meet state and government regulations to maintain their credential in addition to completing continuing education. RDNs can practice something called Medical Nutrition Therapy to improve the health of those who suffer from chronic diseases. 

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