Makes 4 Servings
Ingredients: 318 cal, Fat 15g, Carbs 29g, Protein 10g, Fibre 4g
1 16 oz loaf gluten-free bread, chopped into 1″ cubes (I use this GF sourdough)
1 1/2 cups almond milk
1/2 tsp vanilla extract
2 tbsp ghee, melted
1 1/2 tbsp coconut sugar
1 tsp cinnamon
Preheat the oven to 375 F and grease and 8×8″ baking pan.
Add the bread cubes to a large bowl. In a separate bowl, combine the eggs, almond milk and vanilla extract, whisking well to combine. Pour the egg mixture over the bread cubes and toss with a rubber spatula, making sure that the bread cubes are thoroughly coated with the egg mixture. Pour the bread mixture into the baking dish and set aside.
Using a small bowl, combine the ghee, coconut sugar, and cinnamon. Drizzle the cinnamon-sugar mixture over the casserole.
Transfer the casserole to the preheated oven and bake for 45 minutes or until the bread is golden brown and the casserole is firm.
Serve fresh with maple syrup if desired.