Description
This easy, gluten-free french toast bake is bursting with sweet strawberries and tangy rhubarb. It’s a perfect, make-ahead spring breakfast or brunch!
Ingredients
- FOR THE CASSEROLE:
- 2 cups Unsweetened Vanilla Almond Milk, Divided
- 4 Large Eggs
- 4 Tablespoons To 6 Tablespons Honey (See Note)
- 2 teaspoons Vanilla Extract
- Pinch Of Salt
- 10 cups Cubed Gluten Free White Bread, Lightly Packed
- 1 cup Strawberries, Sliced
- ½ cups Rhubarb, Sliced
- FOR THE CRUMBLE:
- ½ cups Almond Flour
- ½ cups Gluten Free Rolled, Old Fashioned Oats
- ¼ cups Coconut Sugar
- 2 Tablespoons Plus 2 Teaspoons Coconut Oil, At Room Temperature (should Be The Consistency Of Softened Butter)
- FOR THE SAUCE:
- 2 cups Strawberries, Roughly Chopped
- 1 cup Rhubarb, Sliced
- 2 Tablespoons Honey
- 2 Tablespoons Water
Preparation
In a very large bowl, whisk together 1 1/2 cups of the almond milk, eggs, honey, vanilla and salt until well combined. Add cubed bread, sliced strawberries and rhubarb into the mixture and gently toss until the bread is evenly coated in the egg mixture.
Pour the mixture into a greased casserole dish. Cover with tinfoil and refrigerate for at least 6 hours, up to overnight.
The next day, preheat oven to 350ºF.
Pour remaining 1/2 cup of almond milk of the casserole, to give it some extra moisture, and gently press the bread cubes down so they are nice and packed together.
For the crumble, in a small bowl, stir together almond meal, oats and coconut sugar. Add coconut oil and stir, using your hands, until well mixed and crumbly. Sprinkle the crumbs evenly over the casserole and bake until eggs feel set and casserole begins to bubble up, about 50 minutes to 1 hour. Once cooked, broil the casserole on high for 2–3 minutes until crumble is lightly golden brown and crunchy. Watch it closely because the crumbs burn quickly!
While the casserole cooks, combine all of the ingredients for the sauce in a medium pot on medium heat. Bring to a steady simmer and cook until the strawberries soften, stirring frequently, about 7–8 minutes. Lightly mash the rhubarb and strawberries with a fork, but make sure to leave some texture, and then cook and additional 6–7 minutes until the sauce thickens and slightly reduces.
Serve the sauce over the casserole and devour.
Note: The hubs and I liked it with 4 tablespoons honey, but some of his co-workers said that it wasn’t sweet enough. If you know you have a sweet tooth, I would recommend using 5 or 6 tablespoons of honey.
