So there are about 6 times per year that I completely let loose and make the dairy free french toast casserole I’m about to talk about. The reason it’s only 6 times per year is simple: this isn’t something you want to be eating every single day unless your end goal is “My 600 Pound Life”. I’m serious.
Just because this is dairy free, that is not code for healthy or calorie friendly. If you’re not interested in the dairy free version, I’ve also provided the dairy version. (dairy full? dairy friendly?) Eh, you get it…the one chock full of dairy!
Truthfully, I have never measured anything that goes into this — I just sort of get going and it usually turns out fabulous. The other day, my friend Jill texted and said “What is your french toast casserole recipe?” And then I realized it was probably about time I sat down and figured it out. I pulled my base from a couple different recipes and then created my dairy-free portion separate.
So, let’s get down to it.
You Will Need:
For The Casserole:
1.5 packs of sweet bread (36 mini rolls of Kings Hawaiian if you are able to use them. If you’re making this recipe gluten free, make two loaves of this recipe.)
3 teaspoons vanilla
8 large eggs
2 cups full fat coconut milk (you would just use regular milk here, or cream if you’re feeling extra indulgent!)
3/4 teaspoon ground cinnamon
2/3 cup brown sugar
For The Creamy Bits:
8 oz. dairy free cream cheese (for dairy: just use regular cream cheese!)
4 tablespoons confectioner’s sugar
1 tsp. ground vanilla beans
1. Pull apart your bread and put it in a baking dish.
2. Whisk together eggs.
3. Add coconut milk to eggs.
4. Stir in vanilla extract, cinnamon & brown sugar.
5. Pour over bread chunks and smash down the bread until it’s all covered in eggy mixture.
6. In a bowl, combine dairy free cream cheese, confectioner’s sugar and ground vanilla. When fully combined, place dollops of it throughout casserole.
6. Cover casserole in tinfoil and let sit overnight in the refrigerator. It needs a good 8 hours so if you’re serving it at night, make it in the morning and refrigerate all day.
7. Remove tinfoil and bake at 375 for 30-40 minutes.
8. Halfway through, take 2 tbsp. COLD coconut oil and cube it up in a dish with two forks. Sprinkle in some extra brown sugar and sprinkle mixture on top of the casserole.
9. When your casserole looks browned, remove from oven and serve immediately.