Pre-prepare an easy veganized French toast casserole to impress your guests. Festive cranberries with creamy coconut French bread.
Ingredients
7 slices of day old white bread (1")
1 cup canned coconut milk
½ cup soy/almond milk
⅓ cup coconut sugar or brown sugar
1 tsp vanilla extract
2 tbsp. lemon juice
½ tsp nutmeg
½ tsp cinnamon
½ tsp ginger
2.5 tbsp. cornflour/starch
½ cup fresh cranberries
Instructions
Generously grease a long baking dish* with vegan margarine and sprinkle with a little coconut sugar.
In a bowl, whisk together coconut milk, soy/almond milk, coconut sugar, vanilla, lemon juice and spices until smooth.
Add the cornflour and mix again, making sure there are no lumps.
Pour a small amount of the liquid on the bottom of the dish (about half an inch)
Layer the slices of bread in the dish and sprinkle the cranberries over the bread, pushing some down the sides and in between the slices.
Pour the rest of the liquid over the bread making sure it falls between the layers of bread and soaks the entire slice.
Cover the dish with tin foil and place in the fridge either overnight or for at least an hour for the mixture to soak in.
Pre heat your oven to 180C/350F/Gas Mark 3.
Once the oven is heated to temperature, place in the oven with the foil still on and cook for 45-50 mins**
Take out the oven and serve up!
Notes
* We used a 11" by 5" ceramic dish ** If you want it crispy on top (which we recommend), take the foil off the dish after 35 minutes, and return to the oven for 10 more minutes
Recipe by The Hungry Herbivores at https://www.thehungryherbivores.com/festive-french-toast-cassrole/