Overnight French Toast Casserole (Vegan

• Vegetarian

• Produce

  • 1 cup Pumpkin puree

• Refrigerated

  • 1 cup Almond milk
  • 4 Flax eggs* learn how to make flax eggs

• Canned Goods

  • 1/2 cup Coconut milk

• Condiments

  • 7/16 cup Maple syrup
  • 1 1/2 tbsp Vegan butter

• Baking & Spices

  • 7 tbsp Almond flour
  • 1 tsp Cinnamon, ground
  • 1 Pinch Salt
  • 1 tbsp Vanilla extract

• Nuts & Seeds

  • 3/4 cup Pecans

• Bread & Baked Goods

  • 14 oz French loaf or challah, gluten free

Found on jessicainthekitchen.com

Description

Ingredients

• 14 ounces gluten free French loaf or challah, broken or torn into 1 pieces
• 1 cup pumpkin purée
• 4 flax eggs* learn how to make flax eggs
• ½ cup coconut milk
• 1 cup almond milk
• ¼ to 1/3 cup maple syrup (depending on how sweet you want it. ¼ is minimum, 1/3 is more noticeable)
• 1 teaspoon ground cinnamon
• Pinch salt
• 1 tablespoon vanilla extract
• 7 tablespoons almond flour
• 3 tablespoons maple syrup
• 1 1/2 tablespoons melted vegan butter
• 3/4 cup pecans, coarsely chopped

Directions

• Set the french loaf in a casserole dish (I used a 1.5 QT).
• Mix together the pumpkin puree, flax eggs, coconut milk, almond milk, maple syrup, ground cinnamon, salt and vanilla extract. Mix thoroughly.
• Pour over the bread and press down so every bit gets soaked in batter.
• Cover with saran wrap and place in the fridge overnight, or at least 6 hours.
• Remove from fridge when set. Preheat oven to 350 degrees.
• In a small bowl, mix the almond flour, maple syrup, vegan butter and chopped pecans. Stir together to combine and spread over the top of the casserole.
• Bake for 45 to 60 minutes. I prefer about 50 which is set but still soft on the inside. If you want it completely baked, definitely aim for 60 minutes. The top may get a bit crispy after the first 20 minutes so cover with foil if necessary and keep baking.
• Remove from oven and allow to cool slightly. Serve with maple syrup and enjoy!