Paleo Vanilla Cinnamon French Toast Casserole
Two-component low-carb breakfast casserole: a quick coconut flour bread baked separately, then cubed and layered with a cinnamon-vanilla egg custard. Baked until set, it delivers a custardy texture with warming spices. Naturally gluten-free, adaptable to various sweeteners for different dietary approaches.
Ingredients
- 2 tbsp butter or coconut oil, melted
- 2 ½ tbsp coconut flour, sifted
- 2 ½ tbsp golden flax meal
- 3 ½ tbsp unsweetened almond milk or coconut milk
- 4 eggs, beaten
- ½ tsp baking soda
- 1 tsp apple cider vinegar
- 1 ¼ tsp baking powder(optional)
- 5 eggs, beaten
- ⅓ cup unsweetened almond milk or coconut milk
- 2 tbsp pure maple syrup or sweetener of choice
- 1 tsp gluten-free vanilla extract
- ½ tsp cinnamon
- ¼ tsp allspice
- 2 tsp butter or coconut oil, melted
- 2 tsp coconut sugar or erythritol
Instructions
- 1
Preheat oven to 400F and grease an 8x4 inch loaf pan.
- 2
Combine quick bread ingredients in a large bowl and stir vigorously with a fork, breaking up coconut flour clumps until smooth.
- 3
Pour or spoon batter into prepared loaf pan and bake for 20 to 25 minutes until center is firm.
- 4
Remove and let cool completely.
- 5
In a medium bowl, whisk together eggs, almond or coconut milk, sweetener, vanilla extract, cinnamon, and allspice until thoroughly combined.
- 6
Preheat oven to 400F and oil a 9 inch casserole dish.
- 7
Chop cooled quick bread into cubes and place in prepared casserole dish.
- 8
Pour vanilla cinnamon batter over bread cubes.
- 9
Drizzle melted butter or coconut oil over top and sprinkle with granular sweetener.
- 10
Bake for 25 to 30 minutes until egg batter is firm.
- 11
Cool slightly and serve with syrup and optional berries.
Tips
Ensure coconut flour is sifted before measuring to prevent clumping in the quick bread.
Cool the quick bread completely before cubing to maintain distinct texture layers in the final casserole.
Whisk the egg batter thoroughly to distribute spices evenly.
Good to Know
Covered in refrigerator up to 3 days. Reheat gently in oven or microwave.
Quick bread can be baked 1 day ahead and cubed just before assembling the casserole.
Serve warm with maple syrup, coconut syrup, or other syrup of choice, and fresh berries if desired.
Common Mistakes
Do not skip sifting coconut flour to avoid dense, clumpy quick bread.
Do not skip cooling the quick bread completely to avoid mushy texture from residual heat.
Do not underbake the casserole to avoid runny egg custard.