This is a great meal to put together the night before a large holiday. All you have to do is wake up and pop it in the oven.
Prep Time:5 minutes
Cook Time:35 minutes
Total Time:40 minutes
⅓ cup (5Tbs) non- dairy butter such as Earth Balance
⅔ cup brown sugar or coconut sugar
½ loaf Native Honey oat bread (or other gluten free sandwich bread) 3-5 days old/stale – sliced to 1” thick
6 eggs (or 1 ½ cups apple butter, canned pumpkin or mashed bananas)
1 ¼ cups soy or coconut nog or can use non-dairy milk
2 teaspoons vanilla extract
2 teaspoons cinnamon
½ teaspoon sea salt
Melt butter and pour to cover the bottom of a 9×13 baking dish. Sprinkle enough brown sugar/coconut sugar to cover. Reserve ¼ cup of sugar to sprinkle on top of the casserole before baking.
Lay slices of bread on top of the butter/sugar mixture. It is ok if the slices overlap slightly.
In a separate bowl, whisk together eggs/egg substitute, nog, vanilla, cinnamon, salt; pour on top of the bread to evenly coat each slice. Sprinkle remaining sugar, nuts, if using and cover pan tightly with plastic wrap. Refrigerate overnight.
Pre-heat oven to 350 degrees F. Remove plastic wrap and cover loosely with aluminum foil. Bake for 35 minutes. The bread should have soaked up most of the liquid, if not, you can remove the foil and bake an additional 5-10 minutes.
Top with fresh fruit, DF vanilla yogurt, maple syrup and enjoy.
Keywords: Overnight French Toast, Gluten Free Breakfast, Dairy Free Breakfast