A French Toast Favorite
I made this for our staff meeting this past Saturday morning, and it was so good the coaches went for seconds!
It is delicious and tastes great left over!
1 loaf Udi’s Gluten Free Raisin Bread
2 cups unsweetened vanilla almond milk
1/2 cup heavy cream half and half would work too
1/4 cup organic palm sugar
1/2 cup brown coconut sugar (or organic brown sugar)
1/2 tablespoon vanilla extract
1 tablespoon of cinnamon
1/2 teaspoon of pumpkin spice
1/2 cup almond flour
1/2 cup unsalted grass-fed butter or earth balance cold and cut into small squares
1 cup of Real Grade B (if you can find) Maple Syrup
Spray a 9×13 pan with cooking spray and preheat your oven to 350 degrees.
In a large bowl, add the eggs, milk, coconut creamer, sugars, flour, vanilla, cinnamon and pumpkin spice.
Chop the bread into 3/4 – 1 inch cubes and put it in the casserole dish.
Pour the egg mixture over the bread, and toss well until all the liquid is absorbed.
Cut in the butter with a knife into squares and top over bread mixture.
Top with 1 cup of Real Maple Syrup.
*For added deliciousness you can add chopped pecans and/or unsweetened coconut flakes.
The O-Board Says…
A: EMOTM 10
odd: Pistol Work
even: KB Snatch
B: For Time
KB STO (2-ct)
Toes to Bar
**50 Doubles after each round
Posted By: Annie