Veganized Chocolate Chip French Toast Casserole that's perfect for breakfast or dessert! Use up your stale bread, reducing your waste, turning into something super tasty
Ingredients
1 (400ml) can of coconut milk
½ cup soy/almond milk
⅓ cup coconut sugar or brown sugar
1 tsp vanilla extract
1 tsp cinnamon
½ tsp ground nutmeg
2.5 tbsp. cornflour/starch
½ cup vegan chocolate chips
2 day old sourdough baguette * (16x1" inch slices)
Instructions
Firstly, whisk together the almond/soy milk with the cornflour until there are no lumps.
In a large bowl, whisk the coconut milk, coconut sugar, vanilla, cinnamon, nutmeg and the cornflour mixture together.
In a large circular or rectangle baking dish, lay the bread so it just overlaps at the crusts.
Pour over the wet mixture evenly then sprinkle the vegan chocolate chips on top, pushing some chips down between the bread layers.
Cover the dish in tin foil and place in the fridge overnight or a minimum of 30 minutes.
When you are ready to bake, preheat your oven to 375F/190C/Gas Mark 5.
Place the Casserole in the oven with the foil on for 50-60 minutes
Remove from the oven and let cool slightly before serving.
Notes
* You can also use regular bread, but the firm texture of sourdough works really well in this recipe. You can also use a stale loaf of bread in place of a baguette.
Recipe by The Hungry Herbivores at https://www.thehungryherbivores.com/chocolate-chip-french-toast-casserole/