Details

• Servings: 10
• Serving Size: 1/2 cup

Ingredients

• Non-stick cooking spray
• 1 (12 oz) loaf gluten-free cinnamon raisin bread
• 3 large eggs
• 3 egg whites
• 1 1/2 cups unsweetened vanilla almond milk
• 1 Tbsp brown sugar
• 1 Tbsp orange zest
• 2 tsp vanilla extract
• 2 tsp ground cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground cardamom
• 1/4 cup maple syrup
• 1/4 cup unsalted pecans, toasted and roughly chopped
• 1/2 cup fresh blueberries, for serving
• 1/2 cup fresh raspberries, for serving

Preparation

1. Grease a 7x11-inch (2-quart) casserole dish with nonstick cooking spray.
2. Cut each slice of bread in half diagonally to make triangles. Arrange slices, point side up, around the edge of the dish overlapping in a spiral pattern toward the center of the dish; set aside.
3. In a large mixing bowl, whisk together the eggs and egg whites. Add milk, brown sugar, orange zest, vanilla, cinnamon, nutmeg, and cardamom; whisk until well combined. Pour egg mixture evenly over the bread. Sprinkle mixed berries evenly on top of the bread. Cover tightly with plastic wrap and refrigerate for at least 1 hour or overnight.
4. Preheat oven to 375°F. Uncover casserole and bake for 30 to 35 minutes, or until golden and a knife inserted in the center comes out clean.
5. During the last 5 minutes of baking the casserole, warm up the maple syrup. Add maple syrup to a small saucepan and cook over medium heat, stirring occasionally, for 3 to minutes, until warm. Remove from heat.
6. Drizzle the warmed syrup over the French Toast Casserole and slice into 10 servings. Top each serving with pecans, blueberries and raspberries. Enjoy!