French Toast Favs

This year National French Toast Day was on Thanksgiving so sadly I was not able to celebrate, but it doesn’t mean I’m not going to whip up one of my childhood favorites. French Toast was always my go-to on weekends when I was a kid. I would wake up early to make my favorite breakfast dish and watch the morning cartoons. This year, however, I want to recreate my favorite dish with a recipe I’ve never done before!

French Toast Casserole

So when I stumbled upon this recipe I thought it would be very complex but it’s really not! It’s great for an entire family to enjoy, or if you’re like me then you’ll eat it all on your own. Ideally, you’ll want to make this the day before you eat since it needs to chill in the fridge overnight. I’ve changed my recipe up a little bit but you can access the original recipe above.

Ingredients needed:

2 ½ cups of sandwich bread (cut in cubes)

1 cup of pecans (chopped)

8 large eggs

2 cups of almond milk (or coconut milk!)

¼ cup of real maple syrup

1 teaspoon of vanilla extract

1 teaspoon of kosher salt

1 ½ teaspoon of cinnamon

¼ teaspoon of nutmeg

Kelapo Coconut Oil Non-Stick Cooking Spray


4 tablespoons of Kelapo Ghee

½ cup of light brown sugar

1 ½ teaspoon of cinnamon

First thing is to grease a 9×13 inch pan with Kelapo Coconut Oil Spray. Next, cut up the bread slices into small cubes and add them into the pan. Make sure the bread pieces are separated as you cut. Then chop up the pecans, add them on top of the bread cubes and toss a bit so the pecans mix into the bread. In a separate large bowl add in the almond milk, vanilla extract, maple syrup, kosher salt, nutmeg, cinnamon, and eggs. Using a hand mixer whisk all the ingredients together. Once the mixture is finished, pour over all the bread cubes while making sure that each slice is soaked in the French toast mixture, so they do not come out bland. Next, cover the pan with a lid or aluminum foil, and place it in the fridge so the bread soaks the mixture overnight (4 to 6 hours). You can decide to pop it in the oven right then and there, but I highly recommend to place in the fridge overnight so the casserole is more flavorful.

To make the topping you can either make it the same day or the night before, but you only put it on top of the casserole when you’re about to put it into the oven. In a large bowl, add the Kelapo Ghee, brown sugar and cinnamon. Using a hand mixture, blend the ingredients together. They should come out to crumble-like texture not liquidy. Add more brown sugar if it’s too liquid. Pop into the oven covered at 350 degrees for about 25 to 30 minutes. Then uncover the pan and let bake for an additional 15 to 20 minutes. Once ready, remove from oven and serve with real maple syrup!

Did you try out this recipe? Let us know in the comments below.

Peace, love and Kelapo


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