French Toast Casserole

This recipe is full of protein with the eggs and milk ( you could even sneak in some bone brother powder for extra protein) and use full fat coconut milk for an extra fat boost too.  It's a very versatile recipe, if I say so myself. 

Warning...this is a make ahead dish so give yourself the extra time for the bread to dry out and then soak overnight. 

French Toast Casserole 

 Ingredients 

Avocado Oil Cooking Spray

16 ounces bread (bread of choice- I chose Gluten Free loaf) cut into 1 inch cubes (this is about 8-10 loosely packed cups)

2 cups milk (almond milk or coconut milk)

6 eggs

1/4 cup maple syrup

1/4 teaspoon salt

2 teaspoons cinnamon

1/2 teaspoon freshly grated nutmeg

2 teaspoons vanilla extract

 optional sliced banana on top  and addition of bone broth powder to boost the protein grams

Instructions

1. Cube up bread into 1 inch cubes. If time permits, spread the bread out on baking sheets and let dry out for several hours. If time does not permit, dry bread out in a 300 degree oven for 15-20 minutes.
2. Spray a 9 x 13 baking dish with cooking spray.
3. Place cubed bread in a prepared casserole dish.
4. Mix together eggs, maple syrup, milk, vanilla, salt, and cinnamon.. 
5. Pour custard over bread, lightly tapping bread down to be fully submerged in custard. 
6. Cover the casserole with plastic wrap and refrigerate for 8 hours or overnight. 
7. To Bake, preheat the oven to 350 degrees. Remove plastic wrap and cover with foil. Bake covered for 45 minutes. Remove foil and bake for an additional 15 minutes. To serve drizzle with maple syrup.

For future storage, be sure to let cool completely.  I cut the casserole into squares then placed it on a cookie sheet to flash freeze for 30-60 minutes. They can be stored in a zip lock bag in the freeze to pull out individually each morning.  Upon serving, place the piece in the microwave to heat for 60 seconds. 

The family loved it and it was so quick and easy to make.  I hope you love it as much as we do.