PP Mixed Berry Vegan French Toast Casserole
Chef: Shane Martin, Shane and Simple
Makes: 10 Servings
Prep Time: 20 min
Chill Time: 30 min
Cook Time: 50 min
Total Time: 1 ½ hrs
INGREDIENTS
1 16 oz day-old whole-grain, sourdough, or a French loaf of bread slide and cut into 1” squares. Do not regular loaf bread. It needs to be a hearty, crusty loaf.
1 ½ c unsweetened almond or non-dairy milk of choice
½ c maple syrup
1 t vanilla
2 T ground flaxseed
2 T arrowroot powder (you can also use cornstarch or tapioca flour)
2 t cinnamon
1 T baking powder
1 12 oz bag of frozen mixed berries (strawberries, blueberries, and raspberries)
DIRECTIONS
Line a 9” x 13” baking dish with parchment paper and place the cubed bread into the baking dish. (You may also use a nonstick baking dish or silicone baking dish, as well.)
To a large bowl add the milk, maple syrup, vanilla, ground flaxseed, arrowroot powder, cinnamon, and baking powder. Whisk until everything is well combined then set it aside and let it rest for 10 min. DO NOT SKIP THIS STEP!
Pour the custard mixture over the bread. Gently toss the bread with a wooden spoon or your hands until all the pieces are covered.
Cover the dish with plastic wrap, place it in the fridge, and let it sit for 30 minutes. Preheat the over to 375 F while the bread is soaking and chilling.
Take the bread out of the fridge and discard the plastic wrap. Cover the baking dish with aluminum foil, place in the oven, and bake covered for 30 min. Then, remove the cover, add the berries, and bake for 20 more min.
Serve with vegan whipped cream (PS), warm maple syrup, chopped nuts (PS), and fresh fruit
TIPS
Day-old stale bread is a MUST for this recipe. If you only have fresh bread simply cut it up, lay the pieces on a baking sheet, and let the bread sit uncovered for a day or so. You want crusty bread similar to croutons, but not quite as hard.
Cover leftovers with plastic wrap and store them in the fridge for up to 2-3 days. Reheat for a couple of min in the microwave when you are ready to enjoy.
In January of 2013, two weeks before his 40th birthday, Shane was topping the scales at 300 lbs., dealing with Type 2 diabetes, had a fatty liver, high blood pressure, and his cholesterol was over 400! Depressed, sick, and at the end of his rope, a friend recommended he watch the documentary Forks Over Knives. The next day he went all-in on a plant-based diet and in 3 months dropped 55 lbs., was no longer diabetic, his blood pressure was normal, and his cholesterol dropped over 200 points. To date, Shane has lost over 100 lbs. and is super passionate about helping people when it comes to cooking, eating, and health. Shane likes to tell people, "If this Mississippi-meat-cheese-and-mayonnaise-eating-boy can do it, ANYONE can!" Shane shares healthy vegan recipes that are practical, affordable, that anyone can make and love! Visit Shane’s amazing site at Shane and Simple, Facebook, Pinterest & Instagram.