Gluten-Free French-Toast Casserole
The combination of fragrant spices like cinnamon, clove and vanilla are delicious with the rich, coconut milk. This cleaned-up version of French toast is incredibly cozy and nostalgic, but not nearly as heavy as the original. Round it out with berries, coconut yogurt, Four Sigmatic Adaptogenic Coffee and some turkey bacon.
1 14 ounce can full-fat coconut milk
¼ cup coconut sugar
⅛ teaspoon cardamom
⅛ teaspoon cloves
⅛ teaspoon vanilla bean powder
pinch of salt
6 cups torn day-old or toasted gluten-free bread
1 tablespoon coconut butter
¼ cup sliced almonds
¼ cup coconut flakes
Optional: coconut yogurt and fresh berries to garnish
Preheat the oven to 325°F.
Combine the coconut milk, eggs, spices and salt in a medium sized mixing bowl.
Grease your casserole dish with the coconut butter. Add the torn bread to the dish and then pour the coconut-egg mixture over the top. Gently make sure each piece of bread is soaked in the coconut-egg mixture, but don’t agitate it too much, or the mix with get soggy.
Top with the sliced almonds and coconut flakes and bake for about 40 minutes, just until it’s set and the toppings are nicely browned. Let set for a couple of minutes before serving. Garnish with coconut yogurt and berries, if desired.