French Toast Casserole

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians. It was specifically designed for college & university food service.

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Servings: 12

Serving Size: 4 ounces

Ingredients

1 ½ quarts French bread, cubed
¼ cup Non-dairy margarine
3 tablespoons Flax seeds, ground
½ cup Warm water
1 pint Non-dairy creamer, almond or coconut
1 cup Almond milk
½ cup Sugar, granulated
1 tablespoon Vanilla extract
¼ teaspoon Ground cinnamon
1 teaspoon Salt

Praline Topping
¼ cup All-purpose flour
1 cup Light brown sugar
1 cup Pecans, chopped
¼ cup Non-dairy margarine

Preparation

Day 1
1. Generously spread the margarine in the bottom of a ½ hotel pan.
2. Place cubed French bread in ½ hotel pan.
3. In a small bowl, whisk the ground flax seed and water together. Set aside for 5 minutes.
4. In a large bowl, add flax seed mixture, creamer, almond milk, granulated sugar, cinnamon, vanilla, and salt. Beat with an electric mixer until well blended.
5. Pour this mixture over cubed bread, making sure that all of the bread is covered evenly.
6. Cover and refrigerate overnight.
Day 2
1. Preheat oven to 300 degrees.
2. Prepare the praline topping by combining the brown sugar, flour, and chopped pecans. Using a pastry blender or fork, blend in the margarine.
3. Top casserole with praline topping. Cover with foil.
4. Bake for 2 hours with a water bath.
5. Uncover and bake for another 15 minutes.

Nutrition information

Calories: 417 Total Fat: 19g Saturated Fat: 3g Monounsaturated Fat: 7.5g Polyunsaturated Fat: 4g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 55g Fiber: 3g Total Sugars: 23g Protein: 7g Sodium: 560mg Vitamin A: 0μg Vitamin C: 0.2mg Calcium: 92mg Iron: 2.4mg Folate: 98μg