Raspberry French Toast Bake (Vegan)
A delicious breakfast casserole that's easy to put together the night before and baked in the morning for a stunning breakfast or brunch entree.
Servings: 6
Calories: 268kcal
Equipment
- blender
- casserole dish
Ingredients
- 1 loaf gluten free bread or bread of choice
- 1 pint raspberries or your favorite
- 3/4 cup cashews
- 1½ cup purified water
- 3 dates, pitted or sub 1 tbsp of maple syrup
- 1 tsp vanilla
- ½ tsp cinnamon
- 2 tbsp almond flour
Instructions
- Cut the loaf of bread into slices and then cut each slice diagonally to make triangles.
- In a blender combine the cashews, water, dates, vanilla, cinnamon and almond flour. Blend on high until creamy and smooth. Pour into a bowl.
- Lightly oil the casserole dish. Preheat oven to 350.
- Dip bread slices into the cashew mixture and place in dish with the long side down. Repeat until the bread fills the dish.
- Pour remaining cashew mixture over the bread evenly. Scatter the berries between the bread peaks.
- Bake at 350 for 30-40 minutes.
Nutrition
Serving: 111g | Calories: 268kcal | Carbohydrates: 36g | Protein: 7g | Fat: 11.5g | Polyunsaturated Fat: 2.4g | Monounsaturated Fat: 6.5g | Sodium: 248mg | Potassium: 304mg | Fiber: 5.7g | Sugar: 7.4g | Vitamin A: 0.8IU | Vitamin C: 9.5mg | Calcium: 46.8mg | Iron: 1.6mg