Healthier Day Before French Toast Casserole

Healthier Day Before French Toast Casserole | The Little Homeplace

Yes. You read that right.

Today we're talking about FRENCH. TOAST. CASSEROLE.

Have I ever told you how much I love food? Well, consider this your warning.

I'm a big fan of delicious food. I'm also a big fan of eating healthy and nourishing my body. Can the two be one and the same?

Why yes, dear friend, they can.

Take, for instance, this glorious slice of heaven. *insert angelic chorus*

French toast casserole is one of my all-time favorite recipes from my mom's kitchen. I have wonderful memories of waking up to its' amazing smell on Sunday mornings or family vacations in the mountains.

But, I'm going to let you in on a little secret. 

This isn't the original recipe. I've made a few tweaks to make it my own, just like I do with many recipes.

This baby is refined sugar free, and made with organic sprouted grain bread, which is much easier to digest. It could also easily be dairy-free if you left out the cream cheese, and/or gluten free if you decided to use your favorite gluten-free bread. Oh, the possibilities!

Even my husband, who is a devoted Costco muffin supporter, was swooning. (Tip: Don't let husbands in on aforementioned secret until after they have chewed and swallowed a minimum of one bite. Studies have shown that their sense of taste is negatively affected if the word "healthy" is mentioned prior to food consumption.)

All that being said, let me tell you how to bring this beautiful thing into existence in your very own kitchen. Here's what you'll need:

one loaf of sprouted grain bread (or feel free to try gluten-free bread instead!)
2 cups fresh or frozen fruit of your choice
8 oz cultured cream cheese (if you can't find it, regular cream cheese works too, it's just not as gut-friendly)
one can of unsweetened, full-fat coconut milk
10 eggs

8 Tbs. melted coconut oil
1/4 cup maple syrup (plus a little extra for mixing with coconut milk)

The first thing to do is cut the bread up into cubes and spread half of it into a greased 9x13 pan, like so.

french toast casserole

Next, sprinkle half of your desired fruit and your best attempt at cubed cream cheese over the top. If your "cubes" look anything but, don't fret. Mine didn't either, but that doesn't make it taste any less delicious, I promise.

Layer the rest of the bread over that and top with the remaining fruit and cream cheese.

french toast casserole

In a separate bowl, beat the eggs, then add maple syrup, coconut oil, and all but 1/4 cup of the canned coconut milk. Mix a little bit of syrup in with the rest of the coconut milk and save it for pouring over your masterpiece when you're ready to eat it.

Pour the mixture over the bread and press the bread so that is becomes saturated. Make sure all the bread has soaked up the egg mixture - any dry pieces will end up tasting like stale bread once you bake it. No one wants croutons in their french toast casserole.

Cover with plastic wrap and refrigerate overnight. In the morning, uncover and bake at 350 degrees for 40-50 minutes, or until it puffs up a bit and the top turns a heavenly golden brown.

Slice, serve topped with the coconut milk syrup, and rejoice.

I want to make sure that you are fully equipped for this divine task, so here is a condensed version of this recipe too:


Healthier Day Before French Toast Casserole
from: the Clifton kitchen

Ingredients:
one loaf of sprouted grain bread
2 cups fresh or frozen fruit of your choice
8 oz cultured cream cheese
one can of unsweetened, full-fat coconut milk
10 eggs
8 Tbs. melted coconut oil
1/4 cup maple syrup (plus a little extra for mixing with coconut milk)

Directions:
1. Cube bread and layer half in a grease 9x13 pan.
2. Spread half of fruit and cubed cream cheese over bread.
3. Add the rest of the bread and top with remaining fruit and cream cheese.
4. In a separate bowl, mix eggs, syrup, melted coconut oil, and all but 1/4 cup coconut milk.
5. Combine leftover coconut milk with desired amount of syrup. Save for serving.
6. Pour egg mixture over bread and press bread to absorb it.
7. Cover with plastic wrap and refrigerate overnight.
8. Uncover and bake at 350 degrees for 40-50 minutes, or until it puffs up and turns golden brown on top.
9. Slice and serve drizzled with coconut milk syrup.


There you have it, my friend. Your life is about to me forever changed. Give it a try and head back over here to let me know what you think! What kind of fruit did you use? Was is husband-approved? I can't wait to hear all about it.