French Toast Bake
Ingredients
STREUSEL TOPPING:
- 1/3 cup superfine blanched almond flour
- 1/2 cup (1 stick) unsalted grass-fed butter cold and cubed, OR solid ghee or refined coconut oil
- 1/4 cup golden monk fruit sweetener OR brown sugar substiute of your choice (can also use coconut sugar for paleo_
FOR THE FRENCH TOAST BAKE:
- 1 loaf Keto bread OR paleo bread
- 6 large eggs
- 1 1/4 cups almond milk OR non-dairy milk
- 1/4 cup golden monk fruit sweetener OR brown sugar substiute of your choice (can also use coconut sugar for paleo_
- 2 tablespoons Lakanto sugar-free maple syrup OR pure maple syrup
- 1 teaspoon ground cinnamon
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
ICING:
- 1-2 teaspoons Lakanto sugar-free maple syrup OR maple syrup
- 4 Tablespoons Kitehill dairy free cream cheese OR regular cream cheese, softened
- 1-2 Tablespoons almond milk
Instructions
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Lightly grease a 9x9-inch square baking dish or 2.5-quart casserole dish.
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CUT BREAD INTO CHUNKS: Preheat oven to 300F. Using your favorite grain-free bread, cut into slices and then even-sized chunks or cubes. Spread out onto a baking sheet. Bake for 10 minutes and then flip and bake for another 10 minutes. Once cooled add them to the bottom of greased casserole dish.
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Make the streusel topping: In a medium bowl, combine the flour, brown sugar, cinnamon and salt together. Cut in the cubed butter with a pastry blender or two forks.
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In a large bowl or measuring cup, whisk together the eggs, milk, cinnamon, brown sugar, maple syrup, and vanilla.
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Arrange half of the bread cubes in the bottom of the pan. Pour with 1/3 of the egg mixture and sprinkle with 1/3 of the streusel topping. Top with remaining bread cubes. Pour in remaining egg mixture, pressing down the bread cubes to absorb mixture.
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Cover pan with foil. Allow to chill in the refrigerator for an hour or overnight. When ready to bake, remove french toast from the fridge.
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Preheat oven to 350 F. Bake covered with foil for 30 minutes. Remove the foil and bake for another 22-25 minutes or until fluffy and golden.
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Meanwhile, make the icing: Combine maple syrup, cream cheese and milk in a medium bowl and whisk until smooth. Add more or less milk depending on consistency desired.
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Remove french toast from the oven and allow to cool for 5 minutes. Top with syrup and or cream cheese icing, if desired. Serve warm.