BAKED FRENCH TOAST CASSEROLE
Basic Recipe: (Makes 4-6 servings; may be doubled/tripled)
Ingredients:
4 slices bread (preferably sprouted wheat or gluten free bread; recommended brands: Canyon Bakehouse, Udi, Angelic Bakehouse, Ezekiel)
5 egg whites
1 whole egg
1/2 cup plant based milk (unsweetened almond, coconut, cashew etc)
2 scoops protein powder (collagen, bone broth or grass fed whey)
Optional:
-canned pumpkin puree
-mixed berries, chopped fruit, etc.
-stevia, spices like cinnamon, extracts, etc.
*You may add more or less milk depending on your preference. We usually start with a 1/2 cup and mix with the eggs and whatever other optional ingredient.
DIRECTIONS:
Take your bread slices and break them apart into bite size pieces. Layer into an oiled baking dish or loaf pan (you can use any size…we have used a 11 x 7 Pyrex, and also a silicone loaf pan). Mix together your wet ingredients and spices (eggs, milk, etc) and pour over the bread pieces.
*Optional: Cover and leave overnight and bake in the AM so the wet ingredients soak into the bread.
Bake the casserole at 375F for about 40-45 minutes or until the bread is toasted on the outside. Feel free to bake a little less or more depending on how you like it…. I personally like the outside to be toasted but the middle to still be moist.
Here are some recommendations on different substitutions! Take the recipe and add:
Pumpkin:
1/2 to 3/4 cup canned pumpkin
1 tsp each of cinnamon and vanilla extract
1/2 tsp nutmeg
Top with sugar free syrup or pumpkin yogurt sauce
Berry:
1 cup mixed berries (frozen or fresh)
Top with more fresh berries and/or whipped cream
Egg Nog:
1/4 cup light egg nog (you might need less milk here)
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp rum extract or vanilla extract
These are just some that we have made…looking forward to trying new “flavors”!
