Salted Caramel French Toast Casserole

Course Breakfast, Brunch, Easter
Cuisine Dairy-free, Egg-free, Soy-free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Author Jackie Sobon of Vegan Yack Attack


French Toast Casserole

  • 1 lb loaf of French or Sourdough Bread sliced 1-inch thick
  • 1 cup Silk Caramel Almond Creamer
  • 1/2 cup Silk Unsweetened Almond Milk
  • 2 tablespoons chickpea flour
  • 1/2 tablespoon nutritional yeast
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon Indian black salt AKA Kala Namak for eggy flavor

Cheater Salted Caramel Sauce

  • 1/2 cup pitted dates soaked 1/2 cup hot water for 15 minutes
  • 1/2 cup Silk Caramel Almond Creamer
  • 1/8 teaspoon sea salt


  • 1/2 cup fresh raspberries
  • 1/2 cup fresh blackberries
  • 2 tablespoons coconut flakes
  • Pinch of coarse salt


  1. For the french toast casserole: Preheat oven to 350F, and lightly coat a large baking dish with your preferred cooking oil. Arrange french bread slices in rows, with them slightly overlapping each other.

  2. Place Silk Almond Creamer, almond milk, chickpea flour, nutritional yeast, cinnamon, and Indian black salt in a blender or bowl and blend/whisk together until combined. Pour mixture over bread slices, making sure to get it in-between the slices, as well. 

  3. Transfer baking dish to your oven and bake for 25-30 minutes, or until the edges of the toast are browning, and there is no runny liquid.

  4. While the casserole is baking, soak your dates in hot water to soften them, then drain and transfer them to a blender. Add Silk's Caramel Almond Creamer to the blender, along with salt, and puree until completely smooth. You may need to blend once, let it sit for a couple of minutes, then blend again for at least 60 seconds, or until it is warm and slightly steaming. 

  5. Once the casserole is done in the oven, take it out, and let it sit for 10 minutes before drizzling with cheater caramel sauce, and topping with berries, coconut, and coarse salt. Serve while hot, and enjoy!