Prep Time: 10 minutes Cooking time: 35 minutes Serves: 6-8 ppl
This casserole is the perfect make-ahead brunch or special Sunday morning breakfast that you don’t have to feel guilty about. The egg whites and almond milk bump up the protein in this dish to keep you full longer. Make it the night before and pop it in the oven when you wake up. It will be ready before you are finished getting dressed. I like to use a sprouted grain bread in this dish, but use whatever good quality whole grain bread you enjoy.
1 1/2 loaves of a good quality whole grain bread
1/2 cup of coconut oil
1 tsp cinnamon
a few grinds of fresh nutmeg
1/4 tsp cardamom
1/4 tsp ground cloves
2 cups almond milk
1 cup of liquid egg whites
1 cup of maple syrup
Melt the coconut oil in a 9X13 pan in the oven for a few minutes. Remove the pan and add the cloves, cinnamon, nutmeg and cardamom to the oil. Place the pieces of bread in 3 even layers over the spices and coconut oil. Mix the egg whites and almond milk together in a bowl and pour over the bread. Cover and let sit overnight in the fridge. The next morning, preheat oven to 350 degrees and bake french toast for 30 minutes. Once done, pour the maple syrup over top and place under the broiler until the syrup is bubbly. Serve warm with fresh fruit.