Every time I have a baby, I have to go dairy-free. Something about how I (don’t) process milk in MY digestive system, makes it so that it goes into my milk and my babies have issue with it, too. Three babies later, I’m finally getting the hang of it. Here is my (mostly) dairy-free french toast casserole. The topping is contains butter. If you are totally dairy-free, skip it. I’ve found that butter is pretty much the only dairy I can eat while nursing, so I still include it :).
For the French Toast
- 1 loaf of bread. Crusty, fancy bread is awesome, but even your bag of freezer crusts will work :).
- 8 whole eggs
- 2-1/2 c sweetened vanilla almond milk
- 1/3 c sugar
- 1 tsp vanilla extract, optional (it’s in the almond milk, too)
For the Topping
- 1/2 c flour
- 1/2 c packed brown sugar
- 1 tsp cinnamon
- 1/4 tsp salt
- 1 stick of cold butter, cut into pieces
- pinch of nutmeg, optional
Grease a 9×13 pan with butter. I like to use the butter wrapper itself. Tear or cut bread into chunks and evenly distribute in pan.
In a medium sized bowl, mix eggs, almond milk, sugar and vanilla. Pour evenly over bread; use a piece of aluminum foil or plastic wrap to ensure that all bread is mushed into egg/milk mixture. Cover and store in fridge for several hours or overnight.
In another bowl, mix flour, brown sugar, cinnamon, nutmeg and salt. Add butter pieces and cut them into the flour with a pastry blender or two forks until the mixture looks like small pebbles. Store in fridge.
Preheat oven to 350F. Sprinkle flour/butter mixture over the top. Bake for 45-75 minutes, depending on consistency desired. For bread pudding like consistency, aim for 45 minutes. For a more firm casserole, leave it for 60-75 minutes.
Top with butter and maple syrup.
This post is linked to Works For Me Wednesday @ We Are THAT Family, and