Holiday Spiced French Toast Casserole
with Brown Rice Bread
Ingredients
  • 1 loaf of Gluten-free Brown Rice Bread, cut into 1-inch cubes
  • 5 large eggs using an egg alternative like Just Egg
  • [q:1 1/2] cups unsweetened almond milk (or any preferred dairy-free milk)
  • 2 tbsp pure vanilla extract
  • 2 tbsp ground cinnamon (plus 1 tsp for cinnamon sugar topping)
  • [q:1/2] tsp ground ginger
  • [q:1/3] cup Coconut sugar (+ 1 tsp for cinnamon sugar topping)
  • 2 tbsp melted butter alternative
  • [q:1/4] cup Maple syrup, for drizzling
  • 2 tbsp orange zest
  • [q:1/2] cup chopped nuts (pecans or walnuts)
  • Fresh berries for serving
  • Powdered sugar for dusting
Directions
  1. Prepare the Dish: Grease a 9×13 baking dish. Add the bread cubes, spreading them evenly.
  2. Make the Custard: In a large mixing bowl, whisk together the eggs, almond milk, vanilla extract, cinnamon, ginger, coconut sugar, melted butter alternative, and orange zest until well combined.
  3. Combine: Pour the custard mixture over the bread cubes, pressing down gently to ensure they soak well.
  4. Refrigerate: Cover with plastic wrap and refrigerate for 2 hours.
  5. Preheat Oven: Preheat the oven to 350°F. Let the casserole sit at room temperature for 30 minutes.
  6. Add Toppings: Mix the reserved 1 tsp cinnamon with 1 tsp coconut sugar and add the chopped nuts on top.
  7. Bake: Bake for 45 to 50 minutes or until golden and set in the center.
  8. Serve: Let cool for 10 minutes before slicing. Serve warm with some vegan whipped cream, and a drizzle of maple syrup.
Nutrition Info
Made with [q:1/2] cup pecans and 2 cups strawberries: 498 Calories, 12 g Protein, 0 mg Cholesterol, 75 g Carbohydrates, 22 g Total sugars (15 g Added sugars), 4 g Fiber, 13 g Total fat (6 g sat), 291 mg Sodium, [nut:5] Vitamin A, [nut:3] Vitamin C, [nut:1] Vitamin B2 (riboflavin), Calcium