Easy Vegan Baked French Toast (with Just Egg)
*Updated October, 2025
This vegan French toast casserole uses JUST Egg to capture that classic custardy texture—no flipping slices required. It’s the kind of cozy, make-ahead brunch that feels special but takes almost no effort. With warm cinnamon, brown sugar, and crisp-edged bread cubes, it’s a foolproof way to serve an indulgent breakfast that just happens to be plant-based.
Why You'll Love This Recipe
Convenient - This easy recipe delivers good results with widely available vegan supermarket products like bread and liquid egg replacer.
Versatile - The flavors of warm cinnamon and brown sugar pair well with fresh fruit and a drizzle of maple syrup for a sweet treat, or savory sides like plant-based sausages for a heartier meal. I love leftovers warmed up with a spoonful of peanut butter and a few chocolate chips with my morning coffee.
Make-Ahead Friendly - Can be soaked overnight and baked fresh in the morning, which means you don't have to stand over the stove flipping slices of french toast in a hot pan individually.
Ingredients & Substitutions
Bread - I chose ciabatta bread for this recipe because I love how it bakes up with a crispy top and custard-like middle, but other sturdy breads like French bread and sourdough are both good choices as well. For best results, don't use fresh bread. Instead use at least one-day-old bread to ensure that it's stale enough to absorb the custard better and hold its shape, preventing a mushy texture. I like to slice my fresh loaf into 1-2" thick slices, and then leave it on my counter to get a little stale before using. Stale bread is the best bread for delicious vegan French toast!
Vegan egg replacer - I use Just Egg here because it is easy to find near me, but I have seen other liquid egg replacers, including Simply Eggless at Trader Joe's that work similarly. When substituting Just Egg, make sure that the egg replacer you choose is bean based and in liquid form. Powdered egg replacers made with starches, aquafaba, ground flax seeds or chia seeds will not work here.
Non-dairy milk - I prefer soy milk or oat milk in this recipe because its higher fat content creates a texture that is most similar to regular French toast. Almond milk is another great swap, but I do not recommend coconut milk, as it changes the whole flavor of the dish.
Gluten-Free - When substituting gluten-free bread in this recipe leave your bread slices out to get stale, or, if using frozen gluten-free bread, toast lightly before soaking. Also shorten the soak time considerably. Instead of leaving the bread to soak overnight, bake after soaking your bread in the custard for the shorter 20-minute time period for best results!
How To Make it
Prepare the Bread
Cut or rip your stale ciabatta into 1-2” cubes.
Mix the Custard
In a large bowl, whisk together Just Egg, plant-based milk, sugar, cinnamon, and vanilla extract until smooth.
Combine
Add bread cubes to the bowl and toss until thoroughly coated with the mixture.
Assemble
Grease a 9” x 13” baking dish with coconut oil or vegan butter.
Pour the bread mixture into the dish and let it sit for at least 20 minutes, or cover and refrigerate overnight for deeper flavor.
Bake
Preheat oven to 350°F (175°C).
Bake uncovered for 25-30 minutes, or until the top is golden brown.
Serve
Enjoy warm, topped with fruit and pure maple syrup, or alongside savory vegan brunch favorites.
Customization: Add berries, nuts, or a sprinkle of powdered sugar before serving for extra flair.
Storage & Meal Prep
How to store & reheat:
Fridge: Store leftover vegan french toast in an airtight container in the fridge for up to 3 days.
Freezer: I don't recommend freezing and reheating this dish. The freezing process makes the bread to mushy to enjoy.
Reheat: For quick and crispy warming of leftovers, air fry at 350°F for 4-6 minutes, keeping an eye to prevent burning. For faster heating, microwave for 30-60 seconds. If you don't have an air fryer or microwave, add a little vegan butter to a frying pan and fry a wedge of the baked French toast until warmed through with crispy edges.
Meal Prep: Turn this simple recipe into a week of breakfast prep, by baking as directed, portioning into storage containers, and warming as suggested just before eating.
What to Serve With This Recipe
Fresh or thawed frozen berries, or sliced bananas
Pure maple syrup or a dusting of powdered sugar and some orange zest for a festive flavor
Vegan sausages, or tempeh bacon for a protein boost on active mornings
Coconut yogurt or vegan whipped cream for something decadent
Freshly squeezed orange juice or a vegan latte
This easy vegan French toast is perfect for special occasions or cozy mornings—mix and match your favorite sides to make it your own! What do you love to serve with French toast? Share your ideas in the comments below.
Easy Vegan Baked French Toast (with Just Egg)
This easy vegan baked French toast is made with Just Egg for a delicious, egg-free take on the classic breakfast favorite. Crisp on the outside and soft on the inside, it’s perfect for a cozy weekend brunch or special occasion. With simple supermarket ingredients and no dairy or eggs, this plant-based recipe comes together in minutes and will be loved by vegans and non-vegans alike.
Ingredients
- 1 (18 oz) loaf ciabatta bread, cut into 1–2 inch cubes (about 12–14 cups)
- 1 (12 oz) bottle Just Egg vegan egg replacer
- 1 cup plant-based milk
- 4 tablespoons brown sugar or coconut sugar
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- Coconut oil or vegan butter (for greasing the baking dish)
Instructions
- Cut the ciabatta bread into 1–2 inch cubes. An 18 oz loaf typically yields 12–14 cups. See post for tips on the best bread options to use.
- In a large mixing bowl, whisk together the Just Egg, plant-based milk, sugar, cinnamon, and vanilla extract until fully combined.
- Add the cubed bread to the bowl and toss until all pieces are evenly soaked with the mixture.
- Lightly grease a 9 x 13-inch baking dish with coconut oil or vegan butter. Pour the bread mixture into the dish and spread evenly.
- Let the mixture sit for at least 20 minutes at room temperature, or cover and refrigerate overnight for best results.
- When ready to bake, preheat the oven to 350°F (175°C).
- Bake uncovered for 25–30 minutes, or until the top is golden brown.
- Remove from the oven, let cool slightly, and serve warm with your favorite toppings.
Nutrition Facts
Calories
237Fat
4 gSat. Fat
3 gCarbs
44 gFiber
1 gNet carbs
43 gSugar
6 gProtein
8 gSodium
386 mgCholesterol
1 mgPlease note: I am not a certified dietitian or nutritionist. Nutrition info is calculated automatically and is for informational purposes only.
