This week I will be featuring my favorite Mother’s Day recipes to make your mother swoon and feel so appreciated! This is one of my mother’s favorites!

Ingredients: 

coconut oil cooking spray OR butter

1 loaf of gluten-free bread (I use Paleo Almond Flour Bread)

1 1/2 cups raspberries (fresh or frozen)

1 cup raw slivered almonds {optional}

zest of 1 lemon

8 large eggs

1 1/2 cups your choice: vanilla almond milk or coconut milk creamer (you can also use coconut or almond milk)

1 Tablespoon cinnamon

1 Tablespoon vanilla

Grade B maple syrup to taste

Directions: 

Coat a medium 9×9 baking dish with cooking spray or butter.

Layer chunks of bread, almonds, berries and lemon zest in your baking dish.

In a medium bowl, combine eggs, milk, cinnamon and vanilla and whisk until completely mixed.

Pour egg mixture over bread mixture.

French Toast Casserole can be assembled to this point, covered and placed in fridge overnight until you’re ready to bake it, or you may bake it now.

Preheat your oven to 350.

Bake casserole on middle oven rack uncovered for 20 minutes, then covered for 20-25 minutes, so the top doesn’t brown too much.

The casserole is fully cooked when a butter knife inserted in the center comes out clean.

Serve warm with as much maple syrup as your little hearts desire!

Enjoy!

Fit Chic

 

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