French Toast Casserole
- 1 loaf of bread about 18 slices
- 1/2 cup sugar brown, white or any sweetener you prefer - I used monk fruit sweetener
- 1 tsp. cinnamon
- 3/4 cup milk cow's, almond, coconut or any milk you prefer
- 2/3 cup flavoured coffee creamer I used hazelnut, but you can use cinnamon vanilla, Irish cream or any flavoured creamer you like best
- 4 eggs
- 1/4 cup butter melted
- 3 Tbsp. maple syrup
- 1 tsp. vanilla extract
- 1 large (gallon) freezer bag or reusable silicone bag
- optional: 1 medium (quart) freezer bag
- additional maple syrup
Optional for topping:
- 1/2 cup rolled oats
- Cut up the bread slices into small bits.
- Put the bread pieces, sugar, and cinnamon in a large bowl.
- In another bowl, mix in all of the wet ingredients (milk, coffee creamer, eggs, melted butter, maple syrup, and vanilla).
- Gently pour the liquid onto the bread pieces.
- Fold over carefully until all of the bread has absorbed the liquid.
- Use a large spoon and gently transfer the wet bread into a large resealable freezer bag.
- Squeeze all the air out and seal. Lay flat and freeze.
- If you are using the oats and cinnamon topping, put that in a medium-sized resealable bag and staple it to the large bag above the seal.
- On the day of baking, move from the freezer to the fridge the night before or thaw for 30 minutes so you can pour it out of the bag into a 9x13 glass oven-friendly container.
- Sprinkle the oats topping and bake at 400° for 30-40 minutes until the top is golden brown.
- Allow it to cool for 5-10 minutes.
- Pour maple syrup over the entire casserole or over individual portions when serving.
- Cool completely.
- Put a lid on the container and save it in the fridge for 5 days.
- Reheat before serving.
Calories: 145kcal | Carbohydrates: 24g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 58mg | Potassium: 82mg | Fiber: 1g | Sugar: 18g | Vitamin A: 133IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg