Raspberry French Toast Overnight Casserole
Ingredients
- 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
Instructions
- Lightly spray a 9x13-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.
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