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Veganized: French Toast Casserole

The following article was written by Keegan Baur.

Cooking is all about experimenting, right? Adding this, taking out that, replacing this or that with another ingredient… Just about any recipe can easily be “veganized,” and when I saw Paula Deen’s recipe for Baked French Toast Casserole, I knew that I had to make it.

Lately, we sure have had fun veganizing with Paula Deen. What recipes have you successfully made cruelty-free? Share the links below and tell us about them!

Baked French Toast Casserole With Maple Syrup
Day 1 Ingredients: 
1 loaf French bread (13 to 16 ounces)
Egg replacer for 8 eggs*
2 cups vegan creamer
1 cup milk alternative
2 Tbsp. sugar
1 tsp. vanilla extract
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Dash salt

*I used 1 banana, 1/2 cup applesauce, and Ener-G Egg Replacer for 4 eggs, and it turned out fine.

  • Slice the French bread into about 20 slices, 1-inch each.
  • Arranges the slices in a generously “buttered” 9-inch-by-13-inch flat baking dish, in rows, overlapping the slices.
  • In a large bowl, combine the egg replacer, vegan creamer, milk alternative, sugar, vanilla, cinnamon, nutmeg, and salt and beat with a rotary beater or whisk until blended but not too bubbly.
  • Pour the mixture over the bread slices, making sure that all are covered evenly, and spoon some of the mixture in between the slices.
  • Cover with foil and refrigerate overnight.

Day 2 Ingredients (for the Praline Topping):
2 sticks (1 cup) vegan butter
1 cup packed light brown sugar
1 cup chopped pecans
2 Tbsp. light corn syrup*
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg

*I substituted Raw Agave Nectar because that was what I had on hand.

  • Preheat the oven to 350°F.
  • Prepare the praline topping by combining all the ingredients in a medium bowl and blending well.
  • Spread the praline topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden brown.
  • Serve with maple syrup.

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  • roberta says:

    I thought at 1st PD was teaming w/Peta. Wouldn’t that be awesome?? Why don’t you! We’re not haters after all. Give the heavy lady a chance at something really good.

  • Marcella says:

    This was AMAZING!! Thank you so much for this recipe. I’ve had the original Paula Deen recipe and this is pretty dead on. I will be making this again. I followed the recipe as written…excellent!!

  • vegan artiste says:

    ekkerpam, Perhaps you didn’t use a crusty enough, day old french bread. Try it again.

    Making this for an all vegan Fourth of July brunch with a very crusty ciabatta

  • ekkerpam says:

    I was disappointed as this recipe did not turn out at all. My only guess is maybe it was the egg replacer? It turned out really soggy and didn’t seem to cook right. My family was not impressed.

  • PETA says:

    Re: SBGirl, thanks for your interest in this recipe!

    While we understand some would prefer seeing the nutritional facts on our recipes, many would vary based on the brand of ingredients and products used for each recipe and it is therefore impossible for us to provide accurate nutritional values. However, as you create this dish you, yourself, can calculate the nutritional value per serving based on the specific items that you use. Kind Regards,
    The PETA Staff

  • Lead_Sta says:

    OMG – sounds amazing – cannot wait to try it.

  • SBGirl says:

    I was wondering if you could post the nutrition facts for this recipe.

    Thanks!

  • Bubba says:

    Al horno Cazuela de tostadas francesas con jarabe de arce
    Día 1 Ingredientes:
    1 pan pan francés (13 a 16 onzas)
    Sustituto de huevo para 8 huevos *
    2 tazas de crema vegano
    1 taza de leche alternativa
    2 cucharadas. de azúcar
    1 cdta. extracto de vainilla
    1 / 4 cdta. de canela en polvo
    1 / 4 cdta. de nuez moscada molida
    Pizca de sal

    Solía ​​1 plátano, 1 / 2 taza de puré de manzana, y Ener-G sustituto de huevo 4 huevos, y resultó muy bien.

    * Cortar el pan francés en unas 20 rodajas, 1 pulgada cada uno.
    * Coloca las rodajas en una fuente de horno generosamente “mantequilla” de 9 pulgadas por 13 pulgadas de pantalla plana, en filas, la superposición de los sectores.
    * En un tazón grande, combine el sustituto de huevo, crema vegana, alternativa leche, azúcar, vainilla, canela, nuez moscada y la sal y batir con un batidor rotatorio o un batidor de varillas, pero no demasiado burbujeante.
    * Vierta la mezcla sobre las rebanadas de pan, asegurándose de que todas están cubiertas de manera uniforme, y una cuchara poco de la mezcla entre las rebanadas.
    * Cubra con papel aluminio y refrigere durante la noche.

    Día 2 Ingredientes (para la capa de prealineé):
    2 barras (1 taza) de mantequilla vegana
    1 taza de azúcar morena ligera
    1 taza de nueces picadas
    2 cucharadas. jarabe de maíz de la luz *
    1 / 2 cdta. de canela en polvo
    1 / 2 cdta. de nuez moscada molida

    Yo sustituido primas miel de agave, ya que era lo que tenía en la mano.

    * Precaliente el horno a 350 ° F.
    * Preparar el praliné de destilación primaria por la combinación de todos los ingredientes en un tazón mediano y mezcla bien.
    * Difundir el bombón relleno uniformemente sobre el pan y hornear durante 40 minutos, hasta que se infle y ligeramente doradas.
    * Servir con jarabe de arce.

    From Google Language Tool

  • ChiChifo says:

    hi, there is any place, where i can c this recipe on spanish??? im from mexico and i like to taste this :) ty very much

  • ChiChifo says:

    hi, there is any place, where i can c this recipe on spanish??? im from mexico and i like to taste this :) ty very much

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