Overnight Baked French Toast Casserole

  • Prep Time: 20 minutes
  • Cook Time: 45-55 minutes
  • Servings: 8

Ingredients

  •  
  • 1 lb. gluten-free challah, cut into 1-inch cubes
  •  
  • For the Custard:
  • 2 cups Ripple Unsweetened Vanilla Milk
  • 1 cup pumpkin purée
  • 1/2 cup light brown sugar (or coconut sugar), packed
  • 2 tablespoons pure vanilla extract
  • 2 tablespoons arrowroot starch
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground turmeric
  • 1/2 teaspoon fine sea salt
  •  
  • For the Pecan Topping:
  • 1 cup pecans coarsely chopped
  • 1/2 cup almond flour
  • 1/4 cup light brown sugar (or coconut sugar), packed
  • 1/4 cup vegan butter, melted
  •  
  • For the Icing:
  • 3/4 cup powdered sugar
  • 2 tablespoons Ripple Unsweetened Vanilla Milk

Directions

  1. Scatter the cubed challah in the base of a 3 QT casserole dish that has been coated with cooking spray.
  2. Make the custard- In a medium mixing bowl add the Ripple Unsweetened Vanilla Milk, pumpkin puree, brown sugar (or coconut sugar), vanilla, arrowroot starch, cinnamon, nutmeg, turmeric, and salt. Whisk thoroughly.
  3. Pour the custard over the bread. Use your hands to gently press down on the bread so everything gets evenly soaked.
  4. Cover dish with plastic wrap and place in the refrigerator overnight.
  5. The next day, remove casserole from fridge.
  6. Preheat oven to 350°F.
  7. Make the pecan topping- In a small mixing bowl, add the pecans, almond flour, brown sugar (or coconut sugar), and butter.
  8. Stir together to combine and sprinkle evenly over the top of the casserole.
  9. Bake until the casserole has set, and the top is golden brown, 45-55 minutes.
  10. Remove from oven and allow to cool for 5 minutes before serving.
  11. While casserole is cooling, make the icing.
  12. In a small mixing bowl add powdered sugar and Ripple Unsweetened Vanilla Milk. Whisk until smooth.
  13. Drizzle over casserole and serve.

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