French Toast Bake
This easy overnight French toast bake is dairy-free, made to feed a crowd, and perfect for holidays or brunch. Prep it the night before and bake fresh in the morning.
Servings: 12
Ingredients
- 1- pound loaf challah crust on, cut into 1-inch pieces (about 15 cups)
- 8 large eggs
- ½ cup egg whites
- 2 cups Almond Breeze Unsweetened Vanilla almondmilk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon ground cinnamon
- ⅓ cup pure maple syrup + more for topping
- ½ cup sliced almonds
- 2 Tablespoons brown sugar
- ¼ cup dried cranberries
Instructions
- Spray a 9x13 baking dish with cooking spray. Arrange bread in a single layer in the baking pan.
- In a large bowl, whisk together the eggs, egg whites, Almond Breeze Unsweetened Vanilla almondmilk, vanilla, almond extract, cinnamon and maple syrup.
- Pour the egg mixture over the bread in the baking dish, spreading it around so the liquid saturates the bread. Cover and refrigerate overnight. If you don't have time to let it soak overnight you can get by with 30 minutes.
- Preheat the oven to 350°F. Uncover the baking dish, sprinkle on sliced almonds and brown sugar and bake for 50 minutes.
- Top with dried cranberries and serve warm or at room temperature with more maple syrup for drizzling.
Notes
- Bread texture matters: Slightly stale bread works best. If your bread is very fresh, let it sit out for a few hours or lightly toast it before assembling.
- Sweetness level: This bake is lightly sweetened. If you prefer it sweeter, drizzle extra maple syrup on top when serving.
- Storage: Store leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the full dish in the oven until heated through.
- Adapted from The Food Network.
Nutrition
Serving: 1/12 of recipe | Calories: 364kcal | Carbohydrates: 53g | Protein: 13g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 109mg | Sodium: 755mg | Fiber: 3g | Sugar: 10g