Vegan pumpkin French toast casserole with a maple-whisky caramel sauce
Impress your family at brunch with this easy vegan pumpkin French toast casserole. Prepare everything the night before and bake in the morning. And don't forget the maple-whisky caramel sauce!
Ingredients
- 500 g sourdough bread or any dense bread loaf
- 1 cup pumpkin purée
- 2 cups unsweetened plant-based milk
- 2 tablespoons organic chia seeds I used white
- 6 deglet dates more for a sweeter casserole
- 1 teaspoon pure vanilla extract
- 1 teaspoon organic cinnamon
- ¼ teaspoon all-spice
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground turmeric
- ¼-½ cup organic raisins
- Maple whisky I used Coureur des bois
- Walnuts or pecans to taste the more the better
Instructions
- Add the raisins to a small bowl and add just enough maple whisky to cover. Let sit for a while, ideally a good 2 hours.
- Lightly oil a 9x13 baking dish. Cut the bread into one-inch pieces and set aside.
- Add all the pumpkin batter ingredients plus the whisky that the raisins haven’t soaked in to your food processor or blender. Once smooth, add a quarter to the baking dish. Top with a third of the bread. Repeat until all the batter and all the bread have been used. Make sure the bread is well coated (you can also drop the bread along with the raisins into the blender to make sure it’s well coated). Distribute the raisins throughout the casserole. Cover and refrigerate overnight (or at least an hour or two).
- The next morning, remove from the fridge and top with nuts. Bake for about 30 minutes in an oven preheated at 350.
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