Overnight French Toast
Ingredients
The base
-
1
loaf
gluten-free bread, cut into 1-inch cubes
-
6
large
eggs
-
1¾
cups
almond milk or milk of choice
-
⅓
cup
Pure Maple Syrup from Canada + extra for drizzling
-
¼
cup
melted butter or coconut oil
The toppings
-
4
large
bananas (1 very ripe for mixing, 3 for topping)
The flavorings
-
1
tbsp
vanilla extract
-
1
tbsp
cinnamon
-
½
tsp
nutmeg
Instructions
- Grease a 9x13-inch baking dish and place the bread cubes in it.
- Whisk together the eggs, almond milk, maple syrup, melted butter or coconut oil, mashed banana, vanilla, and spices.
- Pour the wet mixture over the bread cubes, pressing down to ensure all pieces are coated.
- Cover and refrigerate for at least 2 hours or overnight.
- Preheat the oven to 350°F (175°C) and bake for 45-50 minutes until a knife inserted in the center comes out clean.
- Slice the remaining bananas and top the baked French toast with them, drizzling with additional maple syrup and cinnamon before serving.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
8g
Total carbohydrates
40g
Total protein
6g
Sodium
300mg
Cholesterol
150mg
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