Prep time6 hrs 15 mins (includes fridge time)
Cook Time1 hour
7 large eggs
2 ½ cups unsweetened vanilla almond milk (or sub any milk you prefer)
2 teaspoons pure vanilla extract
1 ½ teaspoons cinnamon
⅛ teaspoon nutmeg
½ teaspoon fine sea salt
1 tablespoon coconut sugar
1 loaf gluten free cinnamon raisin bread, sliced (or sub any gluten free bread you prefer)
5 tablespoons unsalted butter, melted
¼ cup pure maple syrup
⅓ cup coconut sugar
2 tablespoons coconut sugar
Spray a 13 x 9-inch baking dish with nonstick cooking spray.
In a small bowl, combine caramel ingredients - melted butter, maple syrup, and coconut sugar. Stir until smooth. Pour the mixture into the bottom of the prepared baking dish.
In a large bowl, whisk together the eggs, almond milk, vanilla extract, cinnamon, nutmeg, salt, and coconut sugar. Submerge a few slices of bread into the egg mixture at a time, allowing the bread to sit at least 1 minute to soak up some of the mixture. Place soaked bread in the baking dish on top of the caramel, at a slight angle and overlapping (not flat). Pour the remaining egg mixture over the bread. Cover with aluminum foil and refrigerate at least 6 hours but preferably overnight.
When ready to bake, preheat oven to 350℉ (180℃). Remove foil and sprinkle coconut sugar evenly over the bread. Bake uncovered for 50 minutes to 1 hour or until the french toast is golden brown and crisp.
Serve warm with butter, powdered sugar, and pure maple syrup. Enjoy!