Orange Praline French Toast Casserole
Overnight Orange Praline French Toast Casserole, non-dairy and gluten free
Ingredients
- 6 tbs butter miyokos vegan butter
- 1/2 cup light brown sugar
- ½ cup coconut sugar
- 2 tbs maple syrup
- ½ cup chopped pecans
- 1 cups non-dairy milk recommended MALK
- 1 cup orange juice
- ¼ cup maple syrup
- 1 tsp vanilla extract
- 1 tsp orange zest
- ½ tsp cinnamon
- 1 pinch salt
- 2 tbs chia seeds
- 1 loaf gluen free bread 16 oz, cubed*
Instructions
- Heat oven to 300° Place cubed bread in oven for 15 minutes to dry out.
- Combine butter, brown sugar, coconut sugar, maple syrup in bottom of 9x13 pyrex dish and place in oven with bread till sugar is melted, stirring to mix. Once melted add in the chopped pecans.
- While bread and sauce are in the oven, place the orange juice, milk, maple syrup, vanilla, orange zest, cinnamon and chia seeds into a blender and blend well.
- Mix bread with the milk mixture and pour over brown sugar mixture. Press down so bread adheres to brown sugar mixture.
- Place covered in fridge, overnight.
- In the morning, place cold dish in oven and set to 350°. Bake for 30 minutes covered, then bake an additional 10-15 minutes uncovered.
- Serve with maple syrup and a dash of powdered sugar.
Notes
*Can sub brioche or French bread if no gluten sensitivities.