Breakfast is my all time favorite meal. Any kind of breakfast included. On special weekdays, my mom used to let me help her make French toast. It was one of my truly favorite dishes and so easy to make. My husband loves French Toast and bread pudding – talk about carb overload 🙂 Since I just love him so much, I decided to make a gluten free combination of both! I also added a little bit of gluten free oats to give it some more texture and fiber. This makes about 8-10 servings so it is great for a brunch – I’m thinking Christmas or Easter morning!
1 loaf of dry gluten free cinnamon raisin bread (regular bread with work also)
1 cup gluten free oats (I love Bob’s Red Mill)
6 eggs (or about 1 cup of egg whites)
2 cups plain or vanilla yogurt (get those probiotics!)
1-2 cups almond milk
1 Tbsp vanilla extract
2 Tbsp ground cinnamon
1 tsp nutmeg
1 cup maple syrup
Make sure your bread is dry. This recipe is great to use up those leftover loaf pieces that no one wants. To dry your bread, tear it into little cubes and leave it on the counter overnight. To quickly dry it, bake cubes on a baking sheet for about 15 minutes on 250F. Place dry bread cubes in a large mixing bowl with oats. Add in eggs, yogurt, milk, vanilla, cinnamon and nutmeg. Mix ingredients together with hands (or a fork) until bread is coated and slightly mushy. Start with 1 cup of milk. If the bread is still dry, add in additional milk as needed. Pour mixture into a greased 3 qt baking dish- a 9×13 cake pan works great. Bake at 350F for about 40 minutes. Top with maple syrup and bake for another 10 minutes or until set. Serve with additional maple syrup if desired.