Vegan French Toast Casserole

🧂 Ingredients

• 2 ripe bananas
• 1½ cups almond milk

  or other non-dairy milk of choice
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon

  divided
• 1 french baguette

  slightly stale and torn/cut into large cubes
• 1/3 cup vegan butter

  I love Earth Balance
• 3/4 cup brown sugar
• 1 cup chopped pecans
• 1/4 teaspoon ground nutmeg
• maple syrup

  for topping

Instructions

• 1 Blend bananas, milk, cornstarch, 3/4 teaspoon cinnamon and vanilla in a blender
  [https://amzn.to/4eyu6Ve] until smooth.
• 2 Tear the baguette into cubes and place into a well-greased 9×13 baking pan. Pour
  the banana mixture over the bread and press down to make sure all of the cubes
  are touching the mixture. Cover, and place in the fridge for 4 hours or
  overnight.
• 3 The next day, preheat oven to 350 degrees F.
• 4 Melt the butter in a medium saucepan over medium-low heat. Add the sugar and
  whisk together until sugar has melted and become like a caramel-sauce. Turn off
  heat and add the pecans, nutmeg and remaining 1/4 teaspoon of cinnamon.
• 5 Spread the pecan topping evenly over the prepared casserole and place in the
  oven. Bake for 40 minutes, until puffed and lightly golden.
• 6 Serve with maple syrup and fresh berries, if desired.

Nutrition Info