French Toast Bread Pudding
I am the french toast Queen.
My brother used to make me cook him and all his hungover friends french toast on the weekends. So at a young age, I was already on the way to becoming a french toast master.
This recipe is great because you don't have to worry about a few slices burning, not being cooked evenly, or getting dry in the warming drawer. When it's done, its done and everyone can devour it at the same time :)
1 loaf whole wheat french bread or sourdough bread (to make this gluten free, I suggest using 1 package of Udi's french baguettes-which can be found in the freezer section at the grocery store)
1 C diced strawberries (or any other fruit-can be frozen)
8 organic eggs
2 C milk (I used unsweetened cashew milk)
1 tbsp cinnamon
3/4 C maple syrup
1 tbsp vanilla ext
1/2-1/3 C coconut sugar
1/3 C quick oats (make your own by quickly pushing rolled oats in a processor)
1/3 C coconut oil
1/2 tsp cinnamon
Grease 8 x 11 pan or line with parchment paper
Slice bread thick and then cube into 1" pieces. Spread bread in greased pan and top with strawberries
Mix together milk, cinnamon, maple syrup, and vanilla extract. Add whisked eggs and pour over bread evenly
Cover and refrigerate for 3 hours (this can also be left overnight)
Preheat oven to 350°
While oven is preheating, prepare the crumble by mixing all ingredients together
Using your hands, crumble mixture on top of soaked bread
Bake for 55 minutes
Serve immediately and enjoy!