Strawberry Rhubarb French Toast Bake

• Produce

  • 1 1/2 cup Pieplant
  • 3 cup Strawberry

• Refrigerated

  • 4 Eggs, large
  • 2 cups Vanilla almond milk, unsweetened

• Condiments

  • 2 tbsp Honey
  • 4 tbsp Honey * see notes

• Baking & Spices

  • 1/2 cup Almond flour
  • 1/4 cup Coconut sugar
  • 1 Pinch Salt
  • 2 tsp Vanilla extract

• Oils & Vinegars

  • 2 2/3 tbsp Coconut oil

• Bread & Baked Goods

  • 1 10 cups cubed gluten free white bread, Gluten free lightly packed

• Liquids

  • 2 tbsp Water

• Other

  • 1/2 Cup Gluten free rolled (old fashioned oats

Found on foodfaithfitness.com

Description

Directions

• In a very large bowl, whisk together 1 1/2 cups of the almond milk, reserving the rest for later, along with the eggs, honey, vanilla and salt until well combined.
• Add the cubed bread, sliced strawberries and rhubarb into the mixture and gently toss until the bread is evenly coated in the egg mixture.
• Pour the mixture into a greased casserole dish. Cover with tinfoil and refrigerate for at least 6 hours - overnight.
• The next day, preheat your oven to 350 degrees.
• Pour the remaining 1/2 cup of almond milk of the casserole, to give it some extra moisture, and gently press the bread cubes down so they are nice and packed together.
• In a small bowl, stir together the almond meal, oats and coconut sugar. Add in the coconut oil and stir, using your hands, until well mixed and crumbly.
• Sprinkle the crumbs evenly over-top of the casserole and bake until the eggs feel set and the casserole begins to bubble up, about 50 mins - 1 hour. Once cooked, broil the casserole on HIGH for 2-3 minutes until the crumble is lightly golden brown and crunchy. Watch it closely because the crumbs burn quickly!
• While the casserole cooks, combine all of the ingredients for the sauce in a medium pot on medium heat. Bring to a steady simmer and cook until the strawberries soften, stirring frequently, about 7-8 minutes.
• Lightly mash the rhubarb and strawberries with a fork, but make sure to leave some texture, and then cook and additional 6-7 minutes until the sauce thickens and slightly reduces.
• Serve the sauce over the casserole and DEVOUR.