Raspberry French Toast Overnight Casserole
GOOD Morning, Sunshines!
I present to you; THE breakfast casserole recipe that will make your life SO much easier this holiday season when your house is full of HUNGRY overnight guests.
Throw the ingredients together the night before and set it in the fridge; pop it into your oven the next morning while you relax and sip your coffee with Uncle Ralph by the fire, catching up on all the good stuff that happened throughout the year…
Then, and almost suddenly, and “magically” a delicious aroma will fill the house, and Breakfast is READY!
Makes 8 servings
- Coconut oil cooking spray or ghee for greasing dish
- 8 slices Ezekiel bread, toasted (drier bread will work better to soak up the custard)
- 8 large eggs
- 1/2 cup unsweetened coconut milk
- 1/4 cup raw honey or maple syrup
- 1 tsp pure vanilla extract, or almond extract
- 1/2 tsp ground cinnamon
- 1/4 tsp of sea salt
Optional Topping ideas:
- 1/3 cup almond flakes
- 1/3 cup toasted coconut flakes
- 2 cups fresh raspberries
- raw honey to drizzle
- pure maple syrup to drizzle
Lightly spray a 9×13-inch casserole dish with cooking oil spray, or rub with ghee. In a large mixing bowl whisk together your eggs, coconut milk, honey/maple syrup, vanilla, cinnamon and sea salt.
Dunk each toasted bread slice into your egg mixture to coat thoroughly, then arrange the slices in the prepared casserole dish as desired. Pour any remaining egg mixture over the top of your bread.
Cover the dish with plastic wrap and refrigerate overnight. When ready to bake, preheat your oven to 320 degrees f. Sprinkle almond flakes over the soaked bread slices.
Cover the dish with a lid or foil and transfer into your preheated oven, then bake until puffy and lightly golden, 25-35 minutes. The custard must be fully set.Once it’s done baking, allow to cool for a few minutes, then top with fresh raspberries and serve with a drizzle of raw honey, or pure maple syrup if desired.