Make and Bake Cashewmilk French Toast ~ Almond Breeze Style
All the baked French Toast recipes I kept seeing required letting the dish sit in the fridge overnight. I devised my own that you make, bake and then you can eat. One bowl, one dish and everybody gets to eat it while it is hot.
Also check out the link at the bottom for a great chance to win a Kitchen Prize Pack from Blue Diamond Almond Breeze! Imagine the Blendabilities ...
6 slices Texas Toast or other thick bread torn or sliced into bite sized pieces
2 cups Blue Diamond Almond Breeze Almondmilk Cashewmilk Blend (I used unsweetened)
3 tablespoons sugar
1 teaspoon vanilla
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup maple syrup or commercial syrup product
*optional - sprinkle some brown sugar over the top before you bake for a nice sweet crusty top!
Preheat oven to 425 degrees F. Grease 9 x 13 glass baking dish. Pour about 1/2 cup of syrup in the bottom of the casserole dish. Layer torn bread on top of the syrup. In a large bowl beat eggs, milk, sugar, vanilla, salt and cinnamon. Pour egg mixture evenly over bread in casserole dish and press bread down to make sure it's completely soaked. Drizzle remaining syrup over top. Bake for 30-40 minutes until casserole is puffed up and golden brown on top. Remove from oven.
Drizzle with syrup (if you really love syrup)
Dollop with preserves - this was pretty good, I used strawberry
Top with Blue Diamond Blueberry Almonds - I really liked the added crunch and fruity flavor!
Who said you can't have fun with your food. Any other fun topping ideas?
This post is sponsored by Almond Breeze Almondmilk. Enter for a chance to win the Ultimate Kitchen Prize Pack, get great savings and ideas for delicious Blendabilities at AlmondBreezeBlendabilities.com.
Contest ends January 4, 2016.