Description
Banana Blueberry French Toast Casserole with Golden Beets that’s perfect for a spring/summer breakfast or brunch with a gluten-free option!
Ingredients
- 1 small loaf (~12 slices) stale seeded bread (vegan/gluten-free as needed)
- 3 medium bananas, mashed (~1 heaping cup)
- 1 13.5 oz. can coconut milk lite
- 1 cup unsweetened almond milk
- 1/2 cup flax meal
- 1 TBSP vanilla protein powder (optional)
- 1 TBSP lemon juice
- 1/2 teaspoon cinnamon
- 3/4 cup blueberries, plus more for topping
- zest from one large lemon (optional)
- 1/4 cup Love Beets Honey + Vinegar Golden Beets
For serving
- maple syrup
Instructions
- Cut the bread into small 1-inch cubes using your hands or kitchen shears.
- Add bread cubes to a large 9 x 13 baking dish.
- Add the smashed banana, almond milk, coconut milk, flax meal, optional protein powder, lemon, and cinnamon. Stir to combine. Set aside for 5 minutes allow the flaxseed to gel.
- Pour the liquid ingredients over the bread and toss until the cubes are evenly coated. Press down gently to pack the bread in the pan in an even layer.
- Cover the pan with foil and place it in the fridge overnight, or at least 4 hours.
- In the morning, preheat the oven to 375 degrees F.
- Remove the cover and bake pan for 45 minutes, until the top is slightly browned and crispy. Allow the dish to cool for 15 minutes before serving.
- Top with fresh blueberries, lemon zest, golden beets, and maple syrup.
- Store leftovers in the fridge for up to one week and reheat before serving.
Notes
Recipe adapted from Emilie Eats and Well Plated
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Breakfast, Brunch
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free Option, Oil-Free, Refined Sugar-Free