• Karri Anne Cameron

Gluten-Free French Toast Casserole

Makes 4 Servings

Macros:

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)

5 eggs

1 1/2 cups almond milk

1/2 tsp vanilla extract

2 tbsp ghee, melted

1 1/2 tbsp coconut sugar

1 tsp cinnamon


Directions:

  • 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.


#holiday

#frenchtoast

#breakfast

#GF

#teamange

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