Boozy Baked French Toast with Blueberry Syrup

As I’ve stated before, breakfast is big in the Metcalf household. This is one of my favorite recipes because it feeds a decent number of people and you can prepare it the night before!

First, you need to find a loaf of bread that will taste delicious. Traditionally, French bread or Italian bread is used or even Challah bread. I made this AMAZING vegan challah bread yesterday. You. Need. To. Make. It.

baked casserole ft.jpg

I used to make the traditional French toast version with eggs, but I adapted this recipe to make it vegan – I hope you enjoy it!

For the French toast casserole:
Adapted from Easy Not Cheesy

One loaf of bread, cut into about 1-inch cubes (like my challah bread)
2 1⁄4 c. almond milk, or another non-dairy milk
1⁄2 c. flaxseed, ground
3 T. coconut sugar
1/3 c. dark spiced rum, like Kraken
Dash of cinnamon

For the topping:
3 T. organic cane sugar
1⁄2 c. sliced almonds
1⁄4 c. pure maple syrup

For the blueberry syrup:
1 c. blueberries, fresh or frozen
1⁄2 c. pure maple syrup
Dash of cinnamon
Dash of lemon juice

For the French toast casserole:
The night before you plan on serving the casserole, grease a 9x13 oven-safe pan with coconut oil. Line the pan with the cubed bread, spreading the pieces out evenly.

In another bowl, combine the almond milk, flaxseed, sugar, rum and cinnamon. The next step is easy: pour the mixture over the cubed bread; try to cover all of the pieces. Cover the pan and put it in the fridge over night.

The next day:

Preheat the oven to 375°. Remove the casserole from the fridge. Whisk the topping together and top the casserole. Spread it out as much as you can. Pop it in the oven! Cook the casserole, uncovered, for 35-45 minutes. When you pull it out of the oven, there should still be a small amount of liquid on the bottom of the dish.

While the casserole is cooking, grab a small saucepan and set the heat to medium-high. Add the blueberry syrup ingredients to the saucepan and cook for about 20 minutes, or until the mixture is slightly reduced.

I served this dish when some friends were visiting us – it was a big hit! The French toast was delicious and the blueberry syrup made everything look fancy.

Make this dish; you won’t regret it!

Cheers,
-Aileen