Gingerbread French Toast Casserole
Overnight Gingerbread French Toast Casserole, non-dairy and gluten free
Ingredients
- 2 cups non-dairy milk Recomended MALK
- ¼ cup maple syrup
- 2 tbs blackstrap molasses
- 1 tsp vanilla extract
- 2 tbsp chia seeds
- 1 pinch salt
- 1½ tbs ground cinnamon
- 1½ tbs ground ginger
- 1 tsp allspice
- 1 tsp nutmeg
- ¼ tsp cloves
- ½ cup pecans
- 1 loaf gluten free bread, cubed*
Instructions
- Heat oven to 300° and place cubed bread in oven for 15 minutes to dry out.
- Place all spices, milk, maple syrup, molasses, vanilla, and chia seeds into blender and blend well.
- Remove bread cubes from oven and combine with milk mixture. Pour into a greased 9x13 pyrex dish, put the pecans on top and refridgerate overnight.
- In the morning, place dish in cold oven and set temp to 350° Bake covered for 30 minutes, remove cover and bake an additonal 10-15 minutes.
- Serve with maple syrup and a dash of organic powdered sugar.
Notes
*Can sub brioche or french bread if no gluten sensitive.