Vegan Banana Walnut French Toast Casserole

Jump to Recipe Print Recipe

This vegan French toast casserole is made with crusty bread chunks slathered in banana batter and topped with a crunchy brown sugar walnut crust. A crowd-pleasing dish that’s perfect for brunch!

It’s official: this is my new go-to brunch recipe. I loosely decided that as soon as I popped this in the oven. I confirmed it as soon as I took a bite.

Brunch can be tricky.

Crowd-Pleasing Vegan Brunch

Most of the time I’m not feeding an entire house of vegan guests. The food may be absolutely delicious, but I’ve got at least a few loved ones who will turn their noses up at the mere mention of tofu, even though I make a mean tofu-based savory brunch (as demonstrated by my tofu scramble, huevos rancheros, and shakshuka).

I’ve served this one to plenty of non-vegans and it’s always a hit. Nothing scary here! Bread, bananas, walnuts, brown sugar…most people love these things in a brunch!

Easy Brunch

Also, brunch can be a lot of work, which can really cut into my lazy, treasured Sunday mornings.

But this dish doesn’t have to! You have the option of doing all the work a day ahead, then just baking it right before serving. Easy!

What You’ll Need

  • Overripe bananas
  • Non-dairy milk
  • Coconut milk
  • Cornstarch
  • Maple syrup
  • Cinnamon
  • Vanilla
  • Salt
  • Vegan butter
  • Brown sugar
  • Bread
  • Chopped walnuts

How to Make Vegan French Toast Casserole

Prepare by tearing your bread into bite-sized pieces. You ideally want to use bread that’s a day or so old, so it’s a little bit stale. If you bread is fresh, don’t worry! Just tear it up and pop it into the oven at a low temperature (around 200°F) for a few minutes to dry it out.

Now make the batter. For this you’ll be using your bananas, non-dairy milk, coconut milk, cornstarch, maple syrup, vanilla and salt. Blend everything up in a food processor or blender.

Melt some vegan butter and spread it into the bottom of casserole dish, then sprinkle the butter with a little brown sugar. Transfer your bread pieces to the dish and pour your batter on top. Gently use a spoon to distribute the batter evenly.

Finally, sprinkle the top of your casserole with some chopped walnuts and brown sugar.

From there, you can bake your casserole right away, or cover it up and refrigerate it, then bake it the following day.

The casserole is finished when the top is crispy with some dark brown spots.

Serve your casserole with vegan butter, fresh fruit, and a drizzle of maple syrup!

Vegan French Toast Casserole Tips & FAQ

  • Can this casserole be made gluten-free? I think so! Try using your favorite gluten-free bread.
  • Leftovers and storage: Your best bet for leftovers is to store them in the original casserole dish, wrapped tightly in plastic. Keep the dish in the fridge for up to 3 days.
  • What kind of bread works best for this dish? I recommend a crusty French or sourdough bread.
  • For some eggy flavor, add a pinch of kala namak to the batter. This ingredient is a salt with a high sulfur content. It can be found in Indian supermarkets or online.
  • Looking for more vegan French toast variations? Try my classic vegan French toast, savory vegan French toast, or French toast waffles!

More Sweet Vegan Breakfast Recipes

  • Vegan Crepes
  • Vegan Pancakes
  • Vegan French Toast
  • Vegan Waffles
  • Vegan Banana Pancakes
  • Vegan Doughnuts

Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

5 from 5 votes Print

Vegan Banana Walnut French Toast Casserole

This vegan French toast casserole is made with crusty bread chunks slathered in banana batter and topped with a crunchy brown sugar walnut crust. A crowd-pleasing dish that’s perfect for brunch!

CourseBreakfast CuisineAmerican Prep Time 20 minutes Cook Time 30 minutes Total Time 50 minutes Servings 6 Calories 320 kcal Author Alissa Saenz


  • 2medium overripe bananas,peeled
  • ¾cupunsweetened and unflavored non-dairy milk
  • ½cupfull-fat coconut milk(from a can)
  • 2tablespoonscornstarch
  • 1tablespoonmaple syrup
  • 1teaspooncinnamon
  • 1teaspoonvanilla extract
  • ¼teaspoonsalt
  • 2tablespoonsvegan butter,melted
  • 4tablespoonsorganic brown sugar,divided
  • 6cupsbite-sized bread pieces(torn from a loaf of sourdough or French bread, preferably a day old)
  • ½cupchopped walnuts

For Serving

  • Vegan butter
  • Maple syrup

US Customary – Metric


  1. If you’re planning on baking the casserole right away, preheat the oven to 400°F. Otherwise, wait to preheat the oven until you’re ready to bake.

  2. Place the bananas, milk, coconut milk, cornstarch, maple syrup, cinnamon, vanilla, and salt into a blender or the bowl of a food processor fitted with an s-blade. Blend until smooth.

  3. Pour the butter evenly into the bottom of a 2 quart or larger casserole dish. Sprinkle the butter with 2 tablespoons of brown sugar.

  4. Place the bread pieces into the casserole dish, then pour the batter evenly over the bread pieces. Gently stir the bread pieces to distribute the batter.

  5. Sprinkle the walnuts over the casserole, followed by the remaining 2 tablespoons of brown sugar.

  6. If you’re planning on baking the casserole later, cover it tightly with plastic wrap and refrigerate for up to 12 hours. Remove the casserole from the refrigerator and remove the plastic before baking.

  7. Place the casserole into the oven, uncovered, and bake it for about 30 minutes, until the top is crispy with dark brown spots.

  8. Let the casserole sit for about 10 minutes before scooping or slicing portions and dividing it onto plates.

  9. Top with vegan butter and maple syrup. Serve.

Nutrition FactsVegan Banana Walnut French Toast CasseroleAmount Per ServingCalories 320Calories from Fat 146% Daily Value*Fat 16.2g25%Saturated Fat 6g30%Sodium 401mg17%Potassium 305mg9%Carbohydrates 39.9g13%Fiber 3.3g13%Sugar 15g17%Protein 6.2g12%Calcium 132mg13%Iron 2mg11%* Percent Daily Values are based on a 2000 calorie diet.« Escarole SoupIndian Mulligatawny Soup »

Sharing is caring!

This is so delicious that I make it every weekend! So darn easy, too!


  • Wow! I love this! It was so easy and tasted incredible. I used raisin cinnamon bread and subbed pecans for the walnuts. Prepping it the night before was a great tip. So easy in the morning!


    • This was a big hit with the family. We used pecans instead of walnuts, and dark brown sugar. My bread cubes weighed out at about 3/4 lb. Definitely on our rotation!


    • The Vegan French Toast casserole is very yummy. I have made it twice and it was a hit both times. Thank you!


    • Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating

Primary Sidebar

Hi, I’m Alissa! I’m a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

More about me →

Leave a Reply

Your email address will not be published. Required fields are marked *