Allergy friendly baked French toast

This was our Christmas day breakfast spread.  Yummmm…I want it all again now that I’m seeing it here.

I promised to share the recipe for the baked french toast because it was allergen free (except for eggs) and delicious (according to my family at least), so here it is.

Bonus: It can be made ahead of time so you can focus on hanging out with company while still serving an awesome breakfast!

I found these Udi’s French Baguettes in the freezer section at Whole Foods, but I know they are carried elsewhere.  There are other brands (i.e. Against the Grain Gourmet) but many have dairy in them so be sure to read labels!  The package contains two super soft fluffy baguettes that I wanted to inhale immediately upon opening.

Instead, I sliced them and placed them on the bottom of a greased 9×13 baking dish.  Don’t mind the holes in the bread, more room to hide yummy eggy stuff.

Gluten Free Baked French Toast [peanut free, tree nut free, seed free, soy free, dairy free, wheat/gluten free, vegetarian]

Ingredients:

• 2 GF sourdough baguettes, sliced (I used Udi’s, but any GF bread/rolls will work)
• 1/4 cup raisins
• 8 eggs
• 1 cup coconut milk
• 1 tsp cinnamon
• 1/4 cup brown sugar

Directions:

Arrange bread pieces on a greased 9×13 baking dish.  Sprinkle raisins on top/throughout.  In a large mixing bowl combine eggs, milk, sugar, and cinnamon.  Pour over bread and let soak for 10 minutes.  Flip bread as desired to get maximum absorption.  Bake at 350 degrees F for 30 minutes.

Notes:

This can be made ahead and reheated when serving.  It’s also possible blended silken tofu could work in the place of eggs (to make vegan), but I haven’t tried that.  Obviously it will then contain soy (for those allergic).

Serve with maple syrup, berries, or powdered sugar on top.

Sooooooo good.