French Toast Casserole Recipe
This H E A V E N L Y gluten-free + dairy-free French Toast Casserole is a much lighter, more wholesome rendition of the Sunday brunch staple. Because of coconut’s starring role in this adapted recipe, it’s actually perfect for weekends when you have the morning free for breakfasting, but have a day of activities + adventures ahead. The reason behind this is because coconuts feature medium-chain triglycerides, which (unlike other types of saturated fats) create an ENERGY source for your body (instead of being stored away).
So if you’re doing a lovely brunch at home this weekend for Mother’s Day (especially before a garden walk or hike together), this nourishing dish is sure to make the mamas in your life smile.
Gather This:
For the casserole:
- 1 tablespoon Coconut Bliss Coconut Butter, softened, for the casserole dish
- 1 loaf gluten-free bread of choice, cut into 18 half-inch-thick slices (about 1 pound)
- 6 large eggs
- 1/3 cup coconut sugar
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon ground cinnamon
- Kosher salt
- 2 cups nut milk
- 1 cup coconut yogurt
For the crumble:
- 3/4 cup packed coconut sugar
- 1/4 cup gluten-free flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- Kosher salt
- 3 tablespoons coconut oil
- 1 cup chopped walnuts (we used almonds)
- 1 tablespoon Cacao Magic Superfood + Protein Blend
Do This:
For the casserole:
1. Coat a 3-quart casserole dish with coconut butter. Arrange the bread slices over the bottom of the dish in three rows of 6 slices, shingling slightly.
2. Whisk the eggs, coconut sugar, vanilla, cinnamon, and 1/2 teaspoon salt in large bowl until combined and smooth. Whisk in the nut milk and coconut yogurt. Pour the egg mixture evenly over the bread slices, making sure that all slices have been coated. Cover the dish and refrigerate for at least 8 hours or up to 12.
3. Position an oven rack in the center of the oven, and preheat to 350 degrees F.
For the crumble:
4. Toss the coconut sugar, flour, cinnamon, nutmeg, Cacao Magic, and 1/4 teaspoon salt together in a medium bowl. Add the coconut oil and work it in with your fingers until the mixture is crumbly. Mix in the walnuts.
To assemble:
5. Give the bread slices in the casserole dish a gentle push into the custard. Sprinkle the crumble evenly over the top.
6. Bake the casserole until the top is puffed and browned and a knife inserted in the center comes out clean, about 45 minutes (it will still be a little wiggly but will continue to cook a bit out of the oven); check halfway through the baking time and tent with foil if the topping is browning too quickly. We topped with more Cacao Magic, coconut shavings, more almond slices, and our Berry Bee Honey. Serve hot + enjoy!
We’d love to see your brunch parties, especially with your mamas! Share them with us on Instagram with #myphilosophie!
