Yummy French Toast Casserole - Egg-Free, Dairy-Free |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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For the food-allergic people in your life, egg-free, dairy-free French toast casserole! Crispy on the outside, chewy on the inside, it's nice as a brunch item. This is our version of a recipe from a Food Allergy and Anaphylaxis newsletter ( / ). The original recipe called for unflavored rice milk, 1/4 tsp vanilla extract, and milk-free, soy-free margarine, so it can be converted to a soy-free dish as well, though we haven't tried it. I think the critical thing is using bread with a nice, crisp texture; it wouldn't be as good with bread that was soft and squishy! Ingredients:
2 tablespoons soy margarine, melted (milk-free) |
1 cup vanilla-flavored soymilk |
1/3 cup light corn syrup (we use karo light corn syrup) |
1/2 teaspoon cinnamon |
1/4 teaspoon salt |
1/8 cup dark molasses |
1 (16 ounce) artisan bread (milk-free, egg-free) or 1 (16 ounce) french bread, cut into 1 inch cubes (milk-free, egg-free) |
1/2 teaspoon cinnamon (again) |
Directions:
1. Pre-heat oven to 400°F.
2. Spray a 9x13 baking dish with cooking spray (note: do _NOT_ use butter-flavor cooking spray! This contains dairy ingredients).
3. Combine melted margarine, vanilla soy milk, corn syrup, 1/2 tsp cinnamon, salt, and molasses in a large bowl.
4. Fold bread into mixture so that it absorbs liquid evenly. Place in prepared baking dish, and cover with aluminum foil.
5. Bake 15 minutes.
6. Remove foil, and bake 15 minutes more.
7. Sprinkle 1/2 tsp cinnamon over the top.
8. Top as desired - allergen-safe syrup, fruit, or powdered sugar.
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