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Cinnamon Roll French Toast Bake
This Cinnamon Roll French Toast Casserole is the the absolute best holiday brunch. It literally taste just like a cinnamon roll, without all the work of making cinnamon rolls. Plus, it's great to prepare the night before and either bake up for guests at home, or to bring along to a pot luck brunch.
- 27 ounces gluten free bread, cubed (about 11 cups of bread, see note)
- ¾ cup coconut sugar
- 1 tablespoon cinnamon, divided
- 4 tablespoons softened butter, ghee or coconut oil
- 2-1/2 cups milk-of-choice (we used almond milk)
- 8 eggs
For Cashew Cream Glaze (see note for alternative)
- Either leave out the bread overnight, or toast in a 350 degree oven for 15 minutes until toasted.
- Mix together coconut sugar, 2 teaspoons cinnamon and softened butter together in a small bowl until crumbly.
- Grease a 9x13 baking dish. Place half of the bread cubes in the greased pan. Sprinkle ⅓ of the cinnamon sugar mixture on top. Top with remaining bread cubes.
- Whisk together milk, eggs and 1 teaspoon cinnamon in a large bowl. Pour evenly over the top of the bread cubes. Using your hands, push down on the bread cubes to make sure they come into contact evenly with the milk.
- Sprinkle the remaining sugar mixture over the top of the bread cubes. Cover and let sit, refrigerated, overnight.
- When ready to bake, preheat the oven to 350ºF. Bake in the oven 35-40 minutes, until set.
- Meanwhile make glaze: Mix together cashew cream and maple syrup (see notes for alternative).
- Let the baked french toast casserole sit for 10 minutes before drizzling with glaze and serving.
- To make a classic powdered sugar glaze instead of the cashew cream glaze:
- Mix together ⅓ cup powdered sugar with 2 teaspoons milk-of-choice.
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