If you are dairy free, or know someone that is dairy free, this dairy free french toast casserole is a must try for the holidays!
I almost did not share this recipe because I know most of my readers are not dairy free. But then I realized that there may be a few of you like my daughter, who is missing some of her favorite foods that we always have this time of year.
The holidays are really hard when you deal with food allergies and intolerances, so I decided to go ahead and share this dairy free breakfast treat.
One of my favorite things to do during the holidays is to cook a special breakfast. My mom almost always did this when I was growing up and it is a tradition I have continued with my family.
French toast casserole is one of the things that I have made many times for a special breakfast. My family loves it and I love it because it is easy to make the day before. This makes breakfast the morning you serve it very quick and easy.
French toast casserole is full of dairy though which means my daughter, who eats dairy free, can’t have it. I knew I really wanted to come up with a version this year that she could have, so I went to work on creating a dairy free version.
French toast casserole tends to be rich and delicious. It is the dairy that makes it so good, so I knew I had to pick the right dairy free replacement for it. There are many different milk replacements out there. Some are rich and creamy and some are not much better than using water in most recipes.
For this I knew I wanted something more rich and creamy so I went with both canned coconut milk and coconut milk beverage. I thought the combination of the two would work well. It did. The canned coconut milk gives it the richness and the coconut milk beverage helps give it the right texture.
Using them both in the recipe gave me just the taste and texture I was looking for. And my dairy free daughter loved it. For the holidays I will be making a pan of regular french toast casserole and a pan of dairy free.
If you are not dairy free and want to make this just use milk in place of the coconut milk and coconut milk beverage. And if you are gluten free just use gluten free bread. I did and it works fine.
- 10 slices of bread, cut into 1 inch cubes ( I use gluten free bread)
- 8 eggs
- 1- can lite coconut milk ( This is the canned kind found in the asian aisle)
- 1¼ cup coconut milk beverage ( This is the refrigerated kind found in the dairy section)
- ¼ cup sugar
- 1 teaspoon vanilla.
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- In a large bowl combine eggs, coconut milk, coconut milk beverage, sugar, vanilla, cinnamon, and salt. Whisk until well combined.
- Carefully fold in bread cubes. Stir just to combine well.
- Spread into a 9x13 pan. Cover and place in refrigerator overnight or for about 8 hours.
- Remove from fridge about 1 hour before baking. Bake at 350 for 40-45 minutes.
- Note: I often do not preheat my oven for this and just place the cold pan from the fridge into the oven while it preheats. This has always worked for me and I have never had a pan break. But you can also do as above and let the pan come to room temperature for about 1 hour. My family is just usually to impatient for me to do that.