This French toast casserole is a gorgeous breakfast for sharing, super easy to prepare and to cook in the morning for your family and friends. Day-old bread is soaked in a spiced coconut milk batter and then baked until the top is slightly crisp and the dish is warmed through. Decorate with cranberries for a festive touch and a nice tart taste that complements the sweet, creamy bread. It tastes equally as beautiful with a sprinkling of raisins!
Festive French Toast Casserole [Vegan]
- 7 slices of day-old white bread
- 1 cup canned coconut milk
- 1/2 cup soy/almond milk
- 1/3 cup coconut sugar or brown sugar
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 2 1/2 tablespoons cornflour/starch
- 1/2 cup fresh cranberries
- Generously grease a long baking dish with vegan butter and sprinkle with a little coconut sugar.
- In a bowl, whisk together coconut milk, soy/almond milk, coconut sugar, vanilla, lemon juice, and spices until smooth.
- Add the cornflour and mix again, making sure there are no lumps.
- Pour a small amount of the liquid on the bottom of the dish (about half an inch).
- Layer the slices of bread in the dish and sprinkle the cranberries over the bread, pushing some down the sides and in between the slices.
- Pour the rest of the liquid over the bread making sure it falls between the layers of bread and soaks the entire slice.
- Cover the dish with tin foil and place in the fridge either overnight or for at least an hour for the mixture to soak in.
- Preheat your oven to 350°F.
- Once the oven is heated to temperature, place in the oven with the foil still on and cook for 45-50 minutes.
- Take out the oven and serve.