While cooking French toast for a large group is time consuming, this recipe is put together the night before, and just popped in the oven the next morning. This recipe from Amy at chewoutloud.com is a great way to use up my einkorn bread that has been in the freezer for awhile.
What you need:
8 cups cubed einkorn bread
7 large eggs, lightly beaten
1 1/4 cup milk (I use coconut milk)
1 cup half & half
2 tsp vanilla
2 tsp almond extract
2 tsp ground cinnamon
1/2 cup melted butter
1 cup coconut sugar
3 Tbs maple syrup
What you do:
Butter a 9X13 baking dish and arrange the bread cubes evenly in the dish.
In large bowl, add all the remaining ingredients and beat until fully incorporated
Evenly and slowly pour liquid mixture over the bread crumbs, gently tossing to ensure that all bread is coated with egg mixture.
Cover with foil and refrigerate over night.
Remove casserole from refrigerator and uncover
Preheat oven to 350 degrees
Bake uncovered for 45 to 55 minutes, or until French toast is quite puffy and golden brown
Let casserole rest for at least 5 minutes before cutting and serving
Serve with butter, syrup and berries
Enjoy!
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