Baked French Toast Casserole

BAKED FRENCH TOAST CASSEROLE

Basic Recipe: (Makes 4-6 servings; may be doubled/tripled)

Ingredients:

4 slices bread (preferably sprouted wheat or gluten free bread; recommended brands: Canyon Bakehouse, Udi, Angelic Bakehouse, Ezekiel)

5 egg whites

1 whole egg

1/2 cup plant based milk (unsweetened almond, coconut, cashew etc)

2 scoops protein powder (collagen, bone broth or grass fed whey)

Optional:

-canned pumpkin puree

-mixed berries, chopped fruit, etc.

-stevia, spices like cinnamon, extracts, etc.

*You may add more or less milk depending on your preference. We usually start with a 1/2 cup and mix with the eggs and whatever other optional ingredient.

DIRECTIONS:

Take your bread slices and break them apart into bite size pieces. Layer into an oiled baking dish or loaf pan (you can use any size…we have used a 11 x 7 Pyrex, and also a silicone loaf pan). Mix together your wet ingredients and spices (eggs, milk, etc) and pour over the bread pieces.

*Optional: Cover and leave overnight and bake in the AM so the wet ingredients soak into the bread.

Bake the casserole at 375F for about 40-45 minutes or until the bread is toasted on the outside. Feel free to bake a little less or more depending on how you like it…. I personally like the outside to be toasted but the middle to still be moist.