Cinnamon Roll French Toast Casserole
Sourdough bread baked in a cinnamon custard topped with a crunchy cinnamon topping and a cream cheese maple drizzle
Servings 12
Equipment
- 1 9x13 baking pan
Ingredients
- 1 loaf sourdough bread
- 1/2 cup melted butter
- 1/2 cup dairy free heavy cream
- 3/4 cup coconut sugar
- 11/2 tbsp cinnamon
- 6 large eggs
- 1 1/2 cups dairy free milk
- 2 tsp vanilla
Toppings
- 1/2 cup rolled oats
- 1/2 cup flour
- 1 tbsp cinnamon
- 2 tbsp butter
- 3 tbsp melted coconut oil
- 1/2 cup coconut sugar
Maple Cream Cheese Frosting
- 2 tbsp softened butter
- 1/4 cup soften cream cheese
- 1/2 cup maple syrup
Instructions
- Chop bread into cubes. If bread is not slightly stale or a day old, bake at 350 for 10 minutes on a baking sheet till slightly dried.
- Grease a 9x13 baking pan.
- In a large bowl add cream, butter, sugar , milk, eggs, vanilla, cinnamon. Whisk till well combined.
- Add bread to the baking dish in an even layer. Pour custard evenly over the bread.
- Let sit covered for 1 day in the fridge to let the bread soak up the custard.
- In a bowl combine all the topping ingredients and mix till smooth.
- Sprinkle over top of the casserole in a even layer.
- Bake at 350 degrees for 25 minutes. Then cover and bake for another 35 minutes until French toast is set and bread is golden. Can bake for another 5-10 uncovered to get the topping nice and crisp.
- In a bowl beat all the frosting ingredients together until smooth and set aside.
- Slice the casserole and pour over the frosting when ready to serve.
- Keep leftovers in fridge for 3-5 days.
Notes
Nutrition facts calculated without toppings
Nutrition
Serving: 1g