French Toast Bake

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This easy French Toast Bake is loaded with cinnamon and vanilla. Top with fresh blueberries, coconut whipped cream, and date syrup or maple syrup for a delicious weekend breakfast.

Prep Time1

Cook Time1

Total Time2

Course: Breakfast

Cuisine: American

Keyword: breakfast, dairy-free, gluten-free, grain-free

Servings: servings

Calories: 202.71kcal

Ingredients

For the french toast bake:

1 recipe grain-free sandwich bread
2 cups coconut milk or another nut milk of your choice
5 eggs
1 tbsp ground cinnamon
1 tbsp vanilla extract
¼ tsp salt
2 tbsp maple syrup, honey, or date syrup
zest of one lemon

For the coconut whipped cream:

1 can full-fat canned coconut milk
½ tsp vanilla extract
1 tbsp maple syrup
fresh blueberries to add on top
maple syrup for drizzling on top

Instructions

Take the can of full-fat coconut milk and store it in the refrigerator upside down while making the remainder of the recipe.
Make the grain-free bread recipe according to the instructions and allow it to cool.
Once the bread has baked and cooled completely, or if you are using store-bought bread, cut the bread into ¼-1/2 inch cubes. Arrange the cubes on a large plate and allow them to dry out overnight, uncovered if possible. If not, arrange on a baking tray and bake in a 350 preheated oven for about 15 minutes, toss and then bake another 15 minutes.
Preheat the oven to 350 degrees. Once the bread has dried out, place the cubes in a greased 8x8 baking pan. Mix together the eggs, coconut milk, cinnamon, vanilla, salt, lemon zest, and maple syrup. Pour on top of the bread cubes and allow to soak for 10-20 minutes.
Place in the oven and bake for about one hour or until the internal temperature reaches 160 Fahrenheit. If the Bake gets too brown on top before being cooked through, cover with aluminum foil.
While the French toast is baking, make the coconut whipped cream. Remove the canned coconut milk from the refrigerator and open the bottom. Drain off the water, but keep the cream. Place the cream in a bowl with the vanilla extract and whip with a whisk or in a stand mixer until light and fluffy. Store in the fridge, covered until ready to use on the French toast.
Once baked, allow the French Toast to cool slightly before topping with coconut whipped cream, a drizzle of maple syrup or date syrup, and fresh blueberries. Enjoy!

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