Comments on: Vegan French Toast Casserole

By: Lindsey

Lindsey — Sat, 26 Dec 2020 15:06:04 +0000

This was great! Followed as written except used firm tofu because I had it on hand. I also made some blueberry sauce to go with it and that worked well. Definitely will make again. Thank you!

By: Patricia Giannelia

Patricia Giannelia — Tue, 22 Dec 2020 20:41:49 +0000

Hi;
Made it as a test run for Christmas morning - worked great. A few modifications - did not use coconut milk, but what I had in the fridge (I think it was oat). I also added some raisins and chopped dried apricots - I suspect dried cranberries, and chopped dried ginger would be great additions.

For the silken tofu - we often buy dessert tofu that comes in 2 x 125 ml packs - banana, mango, almond, and plain - works great in baking as a fat or egg replacement. Used two packs for the recipe as easier than 3.4 cups - worked fine.

One challenge - it made a ton - two 8x8 casseroles, kind of a lot for a household of three - so I will halve it next time.
Finding bread was a challenge, as we try to eat whole grain - compromised on Cobs Cinnamon Bread (they were out of Apricot Delight, our favourite) - worked well. Another possibility is to try it with Silver Hills Cinnamon Raisin - sprouted whole grain, completely oil free and great taste.

Thanks!

By: A Virtual Vegan

A Virtual Vegan — Wed, 25 Nov 2020 19:48:13 +0000

In reply to Lyn. There's no way to avoid the custard being coloured by cinnamon and vanilla. That happens in any recipe you use them in whether it's vegan or not. As long as you cook the recipe at the temperature it states and for the length of time it states it won't be undercooked. The texture will be like French toast texture. Not like pudding or scrambled eggs. Hope that helps!

By: Lyn

Lyn — Wed, 25 Nov 2020 13:46:38 +0000

Hello! Thanks for the recipe. I'm really looking forward to making this for family at Christmas. I'm doing a trial run first. My liquid mixture is brown from all the cinnamon and vanilla, is this normal? There is no way turmeric will make this egg color. How set should the custard be when fully cooked? Firm like scrambled eggs or more like pudding? I don't want to feed people an undercooked breakfast! Thanks!

By: Debby

Debby — Fri, 24 Jul 2020 21:48:17 +0000

This has become a staple with my family. Thank you so much for the recipe!

By: A Virtual Vegan

A Virtual Vegan — Mon, 04 May 2020 18:37:02 +0000

In reply to Cindy. It doesn't really matter in this recipe as long as it's silken. Choose based on how firm you want the "eggy bits" in your casserole to be!

By: Cindy

Cindy — Mon, 04 May 2020 18:21:52 +0000

Hi, I can’t wait to try this, it looks wonderful! I have both soft and firm shelf stable silken tofu. Which would you recommend I use for this? Thank you!

By: A Virtual Vegan

A Virtual Vegan — Sat, 21 Mar 2020 21:25:50 +0000

In reply to Miranda. I'm really pleased it worked out ok!

By: Miranda

Miranda — Sat, 21 Mar 2020 15:31:56 +0000

In reply to A Virtual Vegan. I ended up putting it in a crockpot and cooking it On high for about 2 1/2 hours. It was a little moist in the middle but it did get crunchy on the sides. Everybody loved it and wished that I had made more. The non-vegans had no idea until I told them LOL.

By: A Virtual Vegan

A Virtual Vegan — Tue, 10 Mar 2020 20:59:43 +0000

In reply to Danette jean rose. I think you must have misread it. The recipe calls for 2 cups of light coconut milk not 4. The bit in the notes is for people who don't have light coconut milk and need to use full fat coconut milk. Diluting the full fat milk with water makes it the equivalent of light coconut milk but because you've added water to it you end up with double the amount so only need to use 2 cups of it in the recipe and save the rest for something else.