This week has been totally amazeballs. I picnicked for dinner not once, but twice in Central Park with the foxy hus. AND I’ve hit up a class at Core Fusion every day since Sunday. (Nothing like yuppie scumming on my $40 unlimited week-long pass!).
So pretty much all week I’ve been craving french toast for some odd reason. Random, I know. So without eggs, and a little gluten intolerance thang, I thought I’d experiment with a gluten-free, vegan version of it. And hey, why not make it soy-free too.
I’ll admit that I haven’t had too many experiences with vegan, allergen-free baked goods. The ones I’ve had have been good, but I hadn’t made any myself. I mean, I’m pretty skeptical that anything can be sweet and delish without all the “good stuff.”
Banana French Toast Casserole
Gluten-free, vegan, soy-free
- 6 slices of sprouted grain bread (I used Ezekiel)
- about 1c unsweetened vanilla almond milk (any other milk could probably be substituted)
- super-ripe bananas (I used 3)
- 1/4c maple syrup
- vanilla extract (2 tbsp)
- Oil a square oven-safe dish.
- Cut the bread into cubes and sprinkle in the dish.
- Mash bananas.
- Mix in almond milk, maple syrup, vanilla, and cinnamon.
- Pour liquid mixture evenly over the bread cubes. You may want to add more almond milk to get the desired consistency.
- You can now pop this in the oven right now. 20 minutes at 375 and it will be allergen-free perfection. I do, however, recommend letting the casserole hang out in the fridge overnight to let the bread soak everything up (yum!). Prior to baking it, I’ll drizzle a little more maple syrup and cinnamon on top.