Me & My Momma!
For Mother’s Day this year the family decided to do brunch for the first time ever! I was really excited about this because that meant less meat at the table! Actually, I was surprised to find out that there was NO meat at the table! No bacon, no sausage, no meat!
My mother asked me to make the pancakes so my husband & I would be sure to have something vegan that we could eat. She said my sister would be making french toast casserole… non-vegan of course. What?!?! I want french toast casserole too!!! So, I guess I’ll need to make it myself! I asked my sister for her recipe and proceeded to veganize it! Yep, anything you can eat, I can eat vegan!
The vegan french toast casserole was AMAZING, cholesterol free and lower in fat in calories! But, don’t get me wrong, this is no healthy breakfast dish!
It was really easy to make… just make sure to start it the night before for best results. You want to give the liquid time to soak into the bread!
1.5 cup non-dairy milk (I used Almond Milk)
1/3 cup flour or ground flaxseed
2 tablespoon brown sugar
2 tablespoons maple syrup
1.5 teaspoons vanilla
1 teaspoon cinnamon
10-12 slices bread, 1 inch think (I like used french bread)
3 tablespoons vegan butter (I use Earth Balance)
1/2c brown sugar
2/3c maple syrup
2c chopped pecans
Spray 13×9 baking dish with non-stick cooking spray and layer bread slices into dish.
Mix together the rest of the ingredients from part 1 and evenly pour on top of bread.
Cover and refrigerate overnight or for at least an hour. Turn bread slices half way through.
Preheat oven 350*
Melt butter and add remaining ingredients from part 2. Pour over bread and bake 45 minutes – 1 hour. It should be golden brown and bubbly. Allow to sit for 10 mins before serving.