Last day of the holidays 🥳
Who else is really feeling it? 😅 Despite still having to study for exams (upcoming Tuesday neuro) I can still say that I’m grateful for all the baking and brunching I’ve managed!
We are making the most of our last day of calm with this scrumptious baked streusel french toast. 🥰
Gluten Free, Dairy Free morning deliciousness dressed with with a decadent cinnamon streusel topping! Plus, all done in a casserole dish saving the pain of pans (and the anxiety of flipping 😂).
Perfect for children and adults with a dominant inner child too ✨
Baked Streusel French Toast
(GF, Ve, DF)
-4-5 thick slices of waitroseandpartners GF sourdough
-4 clarence_court eggs
-1 cup plenishdrinks cashew milk (or other nut milk)
-1 tsp vanilla
-2 tbsp coconut sugar (optional for sweetness)
-1/2 tsp cinnamon
-coconut oil to grease casserole dish
-2 tbsp melted coconut oil
-2 1/2 tbsp buckwheat/almond flour
-3 tbsp coconut sugar
-1 tsp cinnamon
1. Preheat oven to 180°C.
2. Mix all the french toast wet ingredients in a bowl. Dip the sourdough slices in the mixture and lay them in a greased, small casserole dish. Pour the remaining mixture evenly over the soaked bread. Set aside for 5 minutes and bake for 30 min.
2. Meanwhile make your streusel by combining all ingredients. Take the toast out of the oven and spread the streusel on top. Place back in oven for another 10-15 minutes until top is golden brown.
Serve warm with lots of coffee 🥰