Description
Delicious french toast made as a casserole with warm spices and sweet pure maple syrup!
Ingredients
Scale
- 1 loaf gluten-free bread, sliced (500g)
- 8 eggs
- 2 1/2 cups almond milk
- 2 tablespoons raw sugar
- 2 Tablespoons Cinnamon, Nutmeg and Cloves PURE Infused Maple Syrup
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon cinnamon
Oat Crunch Topping
- 1/2 cup melted virgin coconut oil (or butter)
- 1 cup large oat flakes
- 2 teaspoons of raw sugar
- 4 Tablespoons Cinnamon, Nutmeg and Cloves PURE Infused Maple Syrup
- 1/2 teaspoon cinnamon
Instructions
- Grease an 8 x 8 dish with virgin coconut oil (or butter). Slice an entire loaf of gluten-free bread into halves and arrange into the dish.
- In a large mixing bowl, combine the eggs, almond milk, sugar, vanilla, maple syrup, and cinnamon. Whisk until blended and slightly fluffy. Pour mixture evenly over the sliced bread and in between each slice that’s in the dish. While the bread is soaking, prepare the oat crunch topping. Preheat the oven to 350 F.
- Spread the oat crunch topping on top of the casserole and place into the oven. Bake for 50 minutes, or until the top is golden brown and the egg mixture is bubbling and looks whitish and baked.
- Remove from the oven, top with Cinnamon, Nutmeg and Cloves PURE Infused Maple Syrup and serve.
Notes
- For the bread, I used PC Gluten-Free Sliced White Sandwich Loaf.
Nutrition
- Serving Size: 6