Mother’s Day French Toast Casserole

by Barb on May 9, 2019

I’ve worked with Little Northern Bakehouse in the past (remember this delicious Ricotta-Garlic Toast with Tomato + Basil?) and I’m excited to partner with them again to create something extra special for Mother’s Day!

Vegan + Gluten-Free Mother’s Day Brunch

My mom is “mostly vegetarian/a lot vegan”, and at one point was gluten-free (although she no longer is) so it was easy to think of what she would enjoy as I was dreaming up this recipe.

You might be thinking that gluten-free bread isn’t a great choice for french toast casserole but (at least with Little Northern Bakehouse bread), you’d be wrong. Plus, being gluten intolerant shouldn’t keep your mom from enjoying such a decadent breakfast or brunch!

I’ve been on kind of a baked french toast casserole lately (there are two recipes for it in my new cookbook) but I had yet to do one in the oven. I also knew I didn’t want one that needed to sit in the fridge overnight because I was going for simplicity.

So, I used Little Northern’s Wide White Slice, which I let sit out for a couple hours to help it get a little bit “stale”, fresh berries, a touch of Kala Namak salt for that eggy taste, and a whole lotta real maple syrup. From New England. Because if it’s not from New England, I’m not eating it 😉

Did I mention that Little Northern Bakehouse’s breads are all plant-based, non-GMO, and are also all certified Glyphosate Residue Free? Well they are. I’m not gluten-free personally, but this is the second time I’ve had their products and I’m quite happy with them! Especially their cinnamon raisin bread, toasted and smothered in vegan butter… I could do a whole separate post on that, let me tell you!

The only question now is, what will my silly little dog get ME for Mother’s Day????

Barb

Mother’s Day Baked French Toast

Print Recipe

Prep Time 15

Cook Time 1

Total Time 1 15

Servings: 4

Course: Breakfast, brunch

Ingredients Method Notes

Ingredients

6 slices Little Northern Bakehouse Wide White Slices a little on the stale side
1 banana
1 can coconut milk lite or full fat
1/4 cup real maple syrup plus more for serving
1 tsp vanilla extract
1/4 tsp salt
1/4 tsp Kala Namak salt
2 cups fresh blueberries and chopped strawberries plus more for serving

Method

Preheat oven to 350 degrees.
Chop the bread into ~1″ cubes
In a large mixing bowl, mash the banana with a fork, then add the remaining ingredients. Mix well, then gently stir in the bread and fruit. Don’t over-stir or the bread will fall apart.
Pour the mixture into a 7×11 baking dish and bake for 50-60 minutes. Check after ~40 minutes and if the top is getting too crispy cover it with foil.
Allow to cool for a few minutes before serving. Top with butter, maple syrup, and fresh berries!

Notes

How long to bake this casserole is a judgment call. I like mine softer in the center, so I tend to take it out after 50 minutes. But if you want it baked firmer throughout, keep it in there a little longer!

*I was provided free product to review but the opinions are 100% mine!