Gluten-Free Holiday Morning French Toast Bake

Name: Gluten-Free Holiday Morning French Toast Bake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Ingredients: Gluten-Free Sourdough Bread; Chopped Pecans; Large Eggs; Cashew Milk; Coconut Sugar; Orange; Vanilla Extract; Cinnamon; Ginger; Allspice; Kosher Salt; Kosher Salt; Melted Butter; Raspberries; Pomegranate Seeds; Maple Syrup

Recipe by Julia Gibson

Ingredients

Time

40m

Serves

A holiday breakfast that comes together quick and can feed a crowd. Full of warm spices and citrus flavour from orange zest, it’s a blood sugar balancing dish that’s naturally sweetened and pairs wonderfully with a drizzle of maple syrup and fresh seasonal fruit.

Breakfast

Gluten-Free

Ingredients

6 cups

Gluten-Free Sourdough Bread

cubed

1/2 cup

Chopped Pecans

Large Eggs

1 1/4 cup

Cashew Milk

2 Tbsp

Coconut Sugar

divided

1/2

Orange

zested

1 tsp

Vanilla Extract

2 tsp

Cinnamon

divided

1/2 tsp

Ginger

1/4 tsp

Allspice

1/4 tsp

Kosher Salt

1/8 tsp

Kosher Salt

2 Tbsp

Melted Butter

1 cup

Raspberries

1/2 cup

Pomegranate Seeds

1/4 cup

Maple Syrup

Instructions

Preheat oven to 375℉ and lightly grease a square baking pan with butter. Add the sourdough bread to the pan along with the pecans and toss.

In a mixing bowl, whisk together the eggs, milk, 3 tablespoons coconut sugar, orange zest, vanilla, 1 teaspoon cinnamon, ginger, allspice and 1/4 teaspoon kosher salt. Pour over the bread mixture then toss to coat all the bread in the custard mixture.

In a small bowl, whisk together the melted butter, 2 tablespoons coconut sugar, 1 teaspoon cinnamon and 1/8 teaspoon kosher salt. Drizzle over the French toast. Place in the oven and bake for 30-40 minutes until golden brown and cooked through. Allow to cool for 10 minutes before serving.

Serve with fresh fruit and maple syrup.