GF Holiday Morning French Toast Bake
GF Holiday Morning French Toast Bake
Recipe by Julia Gibson
Ingredients
16
Time
40m
Serves
6
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
3
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
1
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.
2
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.
3
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.
4
Serve with fresh fruit and maple syrup.
Explore More
More Recipes by Julia Gibson
Julia Gibson is a Certified Nutritional Practitioner, functional foods recipe developer and writer currently based in Toronto. She hopes to inspire and empower others through thoughtful writing, living a sustainable life, promoting holistic healing and creating deliciously nourishing food.
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