Description
A delicious morning treat, this cinnamon raisin french toast bake is a lightened up version made with almond milk, gluten free bread, and a caramelly base. The best part about this french toast bake is that you prepare it ahead and bake it later. Perfect for mornings when you don’t have time to cook.
Ingredients
(links below are the gluten free & celiac safe products I used in this recipe)
caramel
- 5 tablespoons unsalted butter, melted
- 1/4 cup pure maple syrup
- 1/3 cup coconut sugar
french toast
- 7 large eggs
- 2 1/2 cups unsweetened vanilla almond milk (or use any milk you prefer)
- 2 teaspoons pure vanilla extract
- 1 1/2 teaspoons cinnamon
- 1/8 teaspoon nutmeg
- 1/2 teaspoon fine sea salt
- 1 tablespoon coconut sugar
- 1 loaf gluten free cinnamon raisin bread, sliced (or use any gluten free bread you prefer)
topping
- 2 tablespoons coconut sugar
Instructions
step 1
Spray a 13 x 9-inch baking dish with nonstick cooking spray.
step 2
In a small bowl, combine melted butter, maple syrup, and coconut sugar. Stir until smooth. Pour the mixture into the bottom of the prepared baking dish.
step 3
In a large bowl, whisk together the eggs, almond milk, vanilla extract, cinnamon, nutmeg, salt, and coconut sugar. Submerge a few slices of bread into the egg mixture at a time, allowing the bread to sit at least 1 minute to soak up some of the mixture. Place soaked bread in the baking dish at a slight angle and overlapping (not flat). Pour the remaining egg mixture over the bread. Cover with aluminum foil and refrigerate at least 6 hours but preferably overnight.
step 4
When ready to bake, preheat oven to 350 degrees. Remove foil and sprinkle coconut sugar evenly over the bread. Bake uncovered for 50 minutes to 1 hour or until the french toast is golden brown and crisp.
step 5
Serve warm with butter, powdered sugar, pure maple syrup, and fresh blueberries.
