Soft slightly sweetened center, a crunchy pecan topping and cinnamon fragrance swirling around. French toast elevated and simplified. No dipping and flipping necessary for this recipe. Simply Delicious!
1 lb. loaf of Italian bread, cut in small cubes
1 15oz. can of Coconut Milk
1/2 c. Almond Milk
1/3 c. Dark Brown sugar
2 tbsp. Ground flax seed
2 tsp. Cinnamon
1/2 tsp. Nutmeg
2 tsp. Vanilla extract
1/2 tsp. Sea salt
- Whisk all ingredients and set aside for 10 mins to thicken.
1/3 cup Unbleached all-purpose flour
1/3 cup Dark Brown sugar
1/2 cup Pecans, chopped
2 1/2 tbsp. Coconut oil
-Combined all topping ingredients until it is crumbly
Add the cubed bread to a greased 8x11.5 baking dish.
Pour custard mixture evenly over the bread and set aside for about 10 mins. to allow it to soak in.
Pre-heating the oven to 350
Add pecan crumble to the top and bake for 45-50 minutes.
Sprinkle with cinnamon (optional)
Enjoy warm with Maple syrup drizzled on top.