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Rachel White

Vegan Spring Recipes Brunch Casserole

Vegan Spring Recipes Brunch Casserole combines hearty bread, vegetables, and creamy savory custard in one easy bake. It is comforting, crowd-friendly, and perfect for spring mornings.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 servings
Course: Dessert, Snack
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 8 cups bread cubes day-old
  • 1 cup spinach chopped
  • 1 cup bell pepper diced
  • 1 2 cup onion diced
Custard
  • 14 oz firm tofu
  • 1 2 cups almond milk
  • 3 tbsp nutritional yeast
  • 1 tsp salt
  • 1 2 tsp black pepper
  • 1 2 tsp turmeric

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Casserole Dish
  • Whisk
  • Knife
  • Freezer
  • Scoop
  • Tray
  • Skillet

Method
 

  1. Heat oven to 375F and grease casserole dish. Spread bread and vegetables evenly inside.
  2. Blend tofu, milk, nutritional yeast, salt, pepper, and turmeric until smooth.
  3. Pour custard over bread mixture. Press gently so cubes absorb liquid.
  4. Rest 10 minutes or chill overnight for fuller texture.
  5. Bake until center sets and top turns golden. Cool briefly, then serve.

Notes

For softer texture, use fresh bread and bake covered part of the time. For crispier top, uncover fully and bake longer. Freeze baked portions tightly wrapped up to 2 months. Let casserole rest before slicing for cleaner assembly. Add mushrooms, vegan sausage, herbs, or jalapeno for flavor changes. Store refrigerated up to 5 days.