Wednesday, June 5, 2013

Baked French Toast (Eggless) Casserole

Simply Delicious! are the only words that come to mind.  Made this as a breakfast/brunch treat and  my family loved every bite! I served this easy to prepare casserole with a platter of luscious fresh fruits and mugs of steaming hot chai for a super breakfast :-).

I have made this from whatever bread is handy (I use wholegrain usually) - turns out luscious every time.  Great for using up good bread that is past its prime - day old/stale bread is great in this recipe.  Since most of the work is done the night before, it is a snap to bake in the morning.

Note:  We find that the casserole is sweet enough and do not add any extra syrup when serving.  But if you like it sweeter, you may serve it with additional syrup on top.

8 Servings


1 loaf unsliced Wholegrain French, Italian, or Sourdough bread

Blend together:
1 block silken tofu
2 cups any Non-dairy Milk
2 Tbsp Brown Sugar
1/2 tsp Sea Salt
1 tsp Vanilla
1 tsp Cinnamon
1/2 tsp Nutmeg
Warm Maple Syrup, for serving (optional)

1 cup sliced Almonds OR Pecan/Walnut pieces (optional), lightly toasted
1/4 cup Earth Balance Vegan Spread (butter substitute)
1/4 cup (packed) Brown Sugar
2 Tbsp Pure Maple Syrup


Coat a 13 x 9 inch baking pan with oil or oil spray.

Combine all the ingredients for blending in the carafe of a blender and process until smooth; pour some of it into the baking pan.

Slice the bread into 1" thick slices; I like to tear up the heels (end pieces) and add them to the nooks and crannies in the pan.  If you would rather not use them, save them for eating, toasting, or making crumbs.

Dip each bread slice in the blended mixture and place in the oiled baking pan overlapping the slices slightly; use as much of the bread as possible and make two rows.

Pour the rest of the tofu mixture over the bread slices in the baking pan.

Cover with cling wrap and refrigerate overnight.

In the morning, unwrap the casserole, sprinkle the nuts on top (if using) and set aside.

Start the oven to heat to 375 degrees F.

Combine the rest of the topping ingredients in a small pan and heat slowly until the vegan spread melts and the sugar dissolves; cook stirring for about 2 minutes.

Mix well and pour evenly over the casserole.

Bake the casserole for about 40 minutes or until the top is browned.

Remove from the oven and allow to cool a little.

Cut into squares and serve while still hot.



Anonymous said...

Hi Geetha,Greetings.
Why the oil is blasting while preparing snacks is it due to
More water in the dough or more salt or sugar in the dough or more heat or boiling of the oil or is it due to less oil in the pan?

Recently while preparing murukku the oil in the pan was blasted completely,I don't know where is the mistake (is there any specification for the mixture rice flour and urid dal)

Also I have kept the flame in sim resulted all the murukku was very very hard to eat.

Is there any thumbrule?

Geetha said...

Hello Anon, Are you asking why food explodes in hot oil? First of all one has to be very careful not to drop water into the oil either when cold or while frying; water droplets will boil and splatter when the oil gets hot. Typically foods explode when deep frying when they expand too quickly and/or steam builds up inside and bursts releasing moisture/water. One way to eliminate this is to dissolve the salt in hot water, cool, and use the solution without any of the solids at the bottom. Another is to make sure that the flours are sifted so no big pieces are there. Also, knead the dough well so that everything is mixed thoroughly and there are no air pockets. Deep frying is best done at higher temperatures; not at low heat. Fry a few pieces at a time so that there is no crowding. The ratio of rice to urad is generally 6 or 8 to 1.