French toast for me is a favorite childhood breakfast. Long before the days of being paleo, gluten-free, and grain-free, this was what Dad would make for weekend breakfasts. (That, and pancakes… which he’d serve like a taco with a scoop of ice cream in the middle.)
I don’t love french toast made with homemade cassava bread. It’s okay, but since homemade bread can be a little dense, it’s not the fluffy, cake-like treat I remember.
If you soak the bread for a longer time (like overnight), it makes a pretty nice French toast. It still takes time though, and everyone’s breakfast is ready at different times. Enter the French toast casserole.
I actually came up with the idea (not for French toast casserole, obviously that’s been around a long time) when I realized the bag of bread cubes in the freezer was ready to overflow. Since I’ve been honing my cassava bread recipe I’ve been making more bread than we can eat. Even if I wasn’t making so much bread, each loaf gets stale in about 3 days, so I’ve been cutting it into cubes and freezing it for stuffing. There’s only so much stuffing we’ll eat, but French toast? Yum.
What makes this work with stale bread is soaking it overnight. If you can’t soak it overnight and are making it the day you want to eat it, soak the bread cubes as long as you can. It will still taste good. 😉
4. Mix together topping ingredients (melted butter, cinnamon, & maple sugar) and drizzle over the top of the casserole.
5. (a) If preparing in advance, cover and let sit overnight. The next morning, pull it out 30 minutes before cooking and allow to come to room temperature while oven is heating.
(b) Bake at 350 degrees (F) for 45 minutes until egg is completely cooked.
PALEO OPTION: instead of milk, use milk alternative such as almond milk, OR skip the milk altogether and add in extra eggs to make up the correct volume (probably 8 more eggs) so the bread cubes are saturated. For the topping, use melted coconut oil instead of butter.
VEGETARIAN OPTION: leave out the sausage.
TOPPING VARIATIONS: Consider adding chopped pecans (or other nuts) before baking. You can also slice some bananas, strawberries, or other fruit and serve alongside or on top.
For the past 20+ years, I've been cooking to accommodate a variety of food preferences, allergies, and styles. Lately, I've been working on paleo breads and baking with cassava flour since we've realized it's sooooooo much easier to send The Wee Man to preschool with sandwiches in his lunch. Visit our About Us page to learn more.Read More