French Toast Souffle
A make-ahead breakfast idea. Genius!
Bet you didn't know an allergen-free option existed for a breakfast casserole, did you? And French Toast......yes, you can have some "fake" French Toast even on a restricted diet. I have been on a mission to find some breakfast options and have discovered a French Toast casserole. The older kids, who remember French Toast well, were in heaven!
1 loaf of your favorite GF bread cubed - Something light (the beer bread is out for this recipe...)
1 small container plain coconut yogurt (or vanilla rice yogurt-if using this use less vanilla in recipe)
4 T egg replacer mixed with 1/2 cup rice milk and 1/2 cup vanilla hemp milk
1 1/2 cups rice milk
1/2 cup maple syrup
1/2 tsp vanilla extract
1/4 tsp nutmeg
1/2 tsp cinnamon
Place cubed bread in greased 9 x 13 baking dish. Mix remaining ingredients together well and pour over cubed bread. Cover and place in fridge overnight. (Gluten free bread is a fickle and often crumbly thing, and some soak up moisture more than others. So, if your dish looks a little dry in the morning, you can add a splash of rice milk poured evenly over the top. It should look spongy and moist, not soupy. Got it?)
In morning, set dish out for 30 minutes. Then bake at 375 for 50 minutes or until set. I bake mine covered and remove the cover for the last 10 to 15 minutes of baking. I also sprinkle mine with a mixture of brown sugar and cinnamon with a dash of nutmeg for that last 10 to 15 minutes of baking time. Serve with powdered sugar on top.
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