Sprouted French Toast Casserole
Serves: 6
  • Unrefined coconut oil or unsalted butter to grease pan
  • 8 slices sprouted bread (thawed if frozen), cut into 1-inch pieces (cinnamon-raisin is a great option), about 6 cups
  • 6 large eggs
  • 1 ½ cups unsweetened almond milk or milk of choice
  • 1 Tablespoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • ¼ teaspoon sea salt
  • ½ cup sliced almonds, chopped walnuts, or chopped pecans
  • optional: 1 cup fresh or frozen blueberries, diced apples or bananas
  • accompaniments: pure maple syrup or fruit sauce, sautéed banana or apple slices
  1. The night before you plan to serve this, grease an 8 x8 or 9 x 9 glass baking dish with a little coconut oil or unsalted butter.
  2. Place the bread cubes in the baking dish.
  3. In a large bowl, beat together the eggs, almond milk, vanilla, cinnamon, nutmeg and salt. Pour over the bread cubes, pressing on the bread to make sure it all soaks up the egg mixture.
  4. Cover and refrigerate the dish overnight.
  5. The next morning, preheat the oven to 350 degrees.
  6. Scatter the fruit and nuts on top and bake uncovered for 45-50 minutes or until set.
  7. Serve warm with desired accompaniments.
To double this, use a 13 x 9-inch baking dish and bake for closer to 55-60 minutes.
Recipe by Pamela Salzman at https://pamelasalzman.com/sprouted-french-toast-casserole-recipe/