French Toast Casserole

Instead of making traditional French toast on the stovetop where you can only cook a few servings at a time, try baking this casserole in the oven so that everyone can sit down at the table together to enjoy brunch at the same time!

French Toast Casserole
Yield: 8x8 pan

Ingredients
For Casserole:

• 6-8 cups cubed gluten free bread (I used this recipe)
• 1 1/4 cups almond milk
• 4 eggs, room temperature
• 6 Tbsp sugar
• 1 Tbsp vanilla
• 1 tsp cinnamon
  

For Topping:

• 1/4 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1/4 cup brown sugar (or coconut sugar)
• 4 Tbsp butter, softened
  
• 1 tsp cinnamon
  
• 1/8 tsp salt

Directions

1. Preheat oven to 350°F.
2. Grease 8x8 baking dish with nonstick cooking spray. Evenly layer bread cubes in prepared dish.
   
3. In medium bowl, whisk together almond milk, eggs, sugar, vanilla, and cinnamon. Pour mixture over bread.
4. In separate bowl, mix together topping ingredients with fork. Crumble over bread.
5. Bake 30-35 minutes, or until center is set and topping is browned.
6. Serve hot from the oven topped with maple syrup. Enjoy!
   

Recipe adapted from Sweet and Simple Living.

Honey Bread

I've been craving a peanut butter and jelly sandwich lately, so I figured I would pick up a loaf of gluten free bread at the store to get my fix. Unfortunately, I couldn't stomach the $6 price tag, so I decided to bake my own bread instead!

This aromatic loaf is the perfect canvas to build any type of sandwich, whether you're in the mood for something sweet (pb&j) or something savory (chicken salad), and could even be used to make french toast!

Honey Bread
Yield: 1 loaf

Ingredients

• 3 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1 1/2 tsp baking powder
• 3/4 tsp baking soda
• 1/4 tsp cinnamon
• 1 Tbsp instant coffee
• 1/2 cup boiling water
• 1/3 cup oil (or 2 oz tub of Gerber 1st Foods Prunes)
• 1 1/2 cups honey
• 3 eggs, room temperature

Directions

1. Preheat oven to 325°F. Grease loaf pan with nonstick cooking spray, line with parchment paper, and grease with nonstick cooking spray again; set aside.
2. In stand mixer fitted with paddle attachment, combine flour, baking powder, baking soda, and cinnamon; set aside.
3. Mix instant coffee with boiling water; add to flour mixture.
4. Blend in oil, honey, and eggs.
5. Pour batter into prepared pan.
6. Cover loosely with tin foil (to prevent over browning) and bake 30 minutes.
7. Remove tin foil and cook additional 30-40 minutes, or until toothpick inserted near center comes out clean.
8. Allow to cool in pan for 10 minutes, then lift from pan, discard parchment, and transfer to wire rack to cool completely.
9. Store wrapped in plastic wrap and then aluminum foil to keep fresh.

Recipe adapted from Nature Nate's.