French Toast Casserole (dairy, nut, soy, egg free)

For the French Toast base:

• 1/2 loaf bread of choice (great use for the other half of the loaf you got for the stuffing)

• 1/2 cup garbanzo bean flour (chickpea flour)

• 2-3 tablespoons demerara or coconut sugar

• 1 teaspoon cinnamon

• 1/4 teaspoon sea salt

• 1/4 teaspoon nutmeg

• 1 cup dairy free heavy whipping cream or extra creamy oat milk

• 1/3 cup melted beef tallow or coconut oil

• 1 teaspoon vanilla extract

Cut bread into cubes (about 1-inch square) and place in a large mixing bowl. Add dry ingredients (1/2 cup garbanzo flour, 2 tbsp sugar, 1/2 tsp cinnamon, 1/4 tsp salt, and 1/4 tsp nutmeg) to a small mixing bowl and give them a stir. Add 3/4 cup non-dairy whipping cream or oat milk, 1/3 cup melted coconut oil or beef tallow, and 1 tsp vanilla, and stir with a whisk until you have a smooth batter. (Don't taste the batter! It's awful before it's cooked). Pour the mixture over the bread cubes and fold them over with a rubber spatula until they are well coated and have soaked up all of the batter.

Put 2 tablespoons of any neutral-flavored oil in the bottom of an 8" x 8" casserole dish and then pour in the saturated bread cubes and top with berries.

For the berry topping:

• 1 cup berries (frozen is fine)

• 1/4  cup coconut oil or beef tallow

• 1/2 cup all-purpose flour, wheat or gluten free mix

• 1/2 cup whole oats

• 1/4 cup brown sugar or ¼ cup coconut sugar with 1 tsp molasses

• 1/2 teaspoon cinnamon

• 1/8 teaspoon salt

• 1/8 teaspoon baking soda

Layer your berries over the top of the bread/batter combo. For the crumble topping, add coconut oil, flour, oats, brown sugar, cinnamon, salt, and baking soda to a medium-sized mixing bowl. Mix with the back of a fork or a pastry cutter until crumbly. Sprinkle the top of the casserole with the crumble topping. Bake immediately, or cover and place in the fridge for up to 48 hours before baking.

To bake, Preheat your oven to 375° F, then once it reaches temperature, place the casserole in the oven uncovered for 40-45 minutes until the top is slightly brown and crispy. Scoop out with a spatula and serve with a drizzle of real maple syrup or raw honey.

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