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Sprouted Overnight French Toast Casserole

Servings: 8

Ingredients

  • 8 slices Ezekiel or Food for Life GF sprouted bread, cut in half diagonally
  • 1-1/2 cups unsweetened almond milk coconut milk, or any milk of choice
  • 8 large eggs
  • 1/4 cup pure maple syrup or raw honey
  • 1 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1 Tbsp pure vanilla extract
  • 1/4 tsp sea salt
  • 1/2 cup chopped raw pecans or walnuts
  • 2 medium bananas sliced
  • 1/2 Tbsp unrefined virgin coconut oil or melted ghee to grease your pan

Instructions

  • Grease an 8 x 10 inch baking dish with ghee or coconut oil.
  • In a large mixing bowl, whisk: milk, eggs, maple syrup/honey, cinnamon, nutmeg, cloves, vanilla, and sea salt.
  • Spread bread evenly, and nicely into your greased baking dish.
  • Pour your milk mixture all over the bread and lightly shake to ensure that all pieces of bread are submerged.
  • Cover your dish tightly with cling wrap and refrigerate overnight.
  • The next morning, when ready to bake, preheat your oven to 350 degrees f.
  • Remove the dish from the refrigerator.
  • Sprinkle chopped pecans and arrange sliced bananas on top (this step can be done the night before, but I've found the bananas look better when added immediately before baking). Cover with foil and bake for 15-20 minutes. Uncover and continue to bake for about 10 minutes more, or until the top is golden-brown. Make sure that no liquid seeps out of your toasts when lightly pressed.
  • Serve hot with a tiny drizzle of raw honey or pure maple syrup.
  • Enjoy!