This is another breakfast that can be prepared the night before and baked first thing in the morning during all of the hustle and bustle. Everyone will be thrilled to eat this warm and sweet French toast casserole! If it’s Christmas Day, everyone’s minds will be on the presents until this dish hits the table.
This recipe is courtesy of Danielle Walker founder of www.againstallgrain.com
- Butter, for greasing pan
- 1 loaf bread, sliced into twelve slices
- 1 1/2 Cup full-fat coconut milk
- 1 1/2 Cup cashew or almond milk
- 1/3 Cup Grade B maple syrup
- 6 large eggs
- 3 Teaspoons vanilla extract
- 1 1/2 Teaspoon ground cinnamon
- 1 1/2 Teaspoon ground nutmeg
- 2 Cups fresh cranberries
Preheat oven to 350 degrees F.
Grease the bottom and sides of a 9 by 12 baking dish.
Place the bread in the dish, slightly overlapping each piece.
Whisk together the coconut milk, almond milk, maple syrup, eggs, vanilla, cinnamon, and nutmeg. Pour the mixture over the bread then scatter the cranberries all around.
Cover and bake for 30 minutes. Uncover and bake for an additional 30 minutes.
Make Ahead Tip: Prepare steps 2-4 up to 12 hours in advance. Store in the refrigerator and bake when ready.