Banana Blueberry French Toast Casserole

Banana Blueberry French Toast Casserole with Golden Beets that’s perfect for a spring/summer breakfast or brunch with a gluten-free option!

It’s really starting to feel like Spring here in Virginia, guys.

Yesterday I had the windows open for most of the day, photographing with a breeze drifting through our condo.

Bliss.

As if right on cue, I’m craving bright foods.

What’s brighter than baked blueberries and banana accented by bright lemon and golden beets?

This Banana Blueberry French Toast Casserole is perfect for a brunch situation that looks fancy but is actually ridiculously easy to make.

All you need is some stale bread, blueberries, bananas, and a burst of creative energy before bedtime.

Easter brunch plans, check check CHECK.

What You Need to Make Blueberry Banana French Toast

The recipe here is very simple.

First, you shred/tear up a loaf of bread, any bread, vegan and gluten-free as needed.

Pro tip: I like to use kitchen shears to cut my bread into uniform cubes! (see photo)

Next, you pour in a coconut milk based batter sweetened with banana and thicken with flaxseed meal.

I used a Tablespoon of vanilla protein powder to add a little boost here, but you can omit this or sub tapioca flour in its place.

How to Make Blueberry Banana French Toast

Stir things up– and this is about the part where you will think, Lauren, what is this monstrous mixture?

There’s a reason there isn’t a photo of the pre-baked casserole here, friends, because milky soggy bread just it isn’t all that photogenic.

But just trust me.

Let that ugly duckling sit in the fridge overnight, then uncover it the next morning and pop it in the oven for about 45 minutes.

Under an hour later, you have a beautiful browned breaded casserole that is naturally sweeten and ready to get dressed for spring.

Beets for Breakfast

Use this easy vegan french toast recipe as a (blueberry) blueprint recipe to create your own variations!

For toppings, I went with fresh blueberries, golden beets, lemon zest, and maple syrup for a bright spring aesthetic and flavor.

Wait, beets on French Toast?

Well, yes!

Honey Vinegar Golden Beets add a beautiful golden color to the compote and a hint of mild acidity to balance out the overall sweetness of the dish.

These pretty and sweet golden beets are all-natural, gluten-free, vegan, and completely preservative free.

Add some of these convenient pre-diced beets to your breakfast and brunch this Easter for some veggie intrigue.

How to Serve Banana Blueberry French Toast Casserole

Enjoy this Banana Blueberry French Toast Casserole for an anytime elevated breakfast.

It’s ideal for a weekend breakfast or brunch dish to share with family and friends.

You can also halve the recipe and use a smaller baking dish to make a smaller portion if serving fewer people.

Leftovers aren’t a bad thing here, though; they reheat easily in the oven or microwave for french toast for days!

Enjoy!

More Breakfast Casseroles

• Blackberry Baked Quinoa

• Pumpkin Apple Baked Quinoa

• Pumpkin Apple Baked Oatmeal

• Carrot Cake Baked Oatmeal

• Chocolate Baked Oatmeal

• Berry Baked Oatmeal

More French Toast

• Strawberry Rhubarb French Toast

I Want to Hear From You

If you make this Banana Blueberry French Toast Casserole recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

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XO Lauren

Banana Blueberry French Toast Casserole

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• Author: Flora & Vino
• Total Time: 1 hour
• Yield: 6-8 servings
• Diet: Vegan

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Description

Banana Blueberry French Toast Casserole with Golden Beets that’s perfect for a spring/summer breakfast or brunch with a gluten-free option!

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Ingredients

• 1 small loaf (~12 slices) stale seeded bread (vegan/gluten-free as needed)
• 3 medium bananas, mashed (~1 heaping cup)
• 1 13.5 oz. can coconut milk lite
• 1 cup unsweetened almond milk
• 1/2 cup flax meal
• 1 TBSP vanilla protein powder (optional)
• 1 TBSP lemon juice
• 1/2 teaspoon cinnamon
• 3/4 cup blueberries, plus more for topping
• zest from one large lemon (optional)
• 1/4 cup Love Beets Honey + Vinegar Golden Beets

For serving

• maple syrup

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Instructions

1. Cut the bread into small 1-inch cubes using your hands or kitchen shears.
2. Add bread cubes to a large 9 x 13 baking dish.
3. Add the smashed banana, almond milk, coconut milk, flax meal, optional protein powder, lemon, and cinnamon. Stir to combine. Set aside for 5 minutes allow the flaxseed to gel.
4. Pour the liquid ingredients over the bread and toss until the cubes are evenly coated. Press down gently to pack the bread in the pan in an even layer.
5. Cover the pan with foil and place it in the fridge overnight, or at least 4 hours.
6. In the morning, preheat the oven to 375 degrees F.
7. Remove the cover and bake pan for 45 minutes, until the top is slightly browned and crispy. Allow the dish to cool for 15 minutes before serving.
8. Top with fresh blueberries, lemon zest, golden beets, and maple syrup.
9. Store leftovers in the fridge for up to one week and reheat before serving.

Notes

Recipe adapted from Emilie Eats and Well Plated

• Prep Time: 15 mins
• Cook Time: 45 mins
• Category: Breakfast, Brunch
• Method: Oven-Bake
• Cuisine: Vegan, Gluten-Free Option, Oil-Free, Refined Sugar-Free

This post is brought to you by Love Beets, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!