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Thursday, December 26, 2013

Lactose-free Baked French Toast

I hope you had a wonderful Christmas! We had a great Holiday with my sister and older brother visiting us for the day. Having the house full of loved ones was the best present I could get (although, the bed Kev and I bought for the guest room is also a pretty great present). Aspen loved all the extra attention, and she's pretty psyched Sophia will be here until school starts up again in January.

For Christmas morning, Sophia and I prepared baked french toast. We managed to get Aspen to eat a little breakfast before opening presents, but the rest of us waited and had our feast at brunch time. I thought we were supposed to let it soak overnight (CORRECT) but we didn't read the recipe on Christmas Eve so we missed that part. Regardless, it turned out great and we covered our toast with berries, syrup, and bananas. SO GOOD.

Pioneer Woman's Baked French Toast (lactose-free version)

  • ½ loaves Crusty Sourdough Or French Bread

  • 4 whole Eggs

  • 1 cup Almond Milk

  • ¼ cups Soy Creamer

  • ⅜ cups Sugar

  • 1 Tablespoon Vanilla


  • ¼ cups Flour

  • ¼ cups Brown Sugar

  • ½ teaspoons Cinnamon

  • ⅛ teaspoons Salt

  • 1 pinch Nutmeg

  • ½ sticks Non-dairy Margarine

  • -Preheat oven to 350F.
    -Grease an 8×8 pan with vegetable cooking spray.
    -Slice bread into one-inch pieces and distribute in the baking dish.
    -Mix eggs, almond milk, soy cream, sugar and vanilla and pour over bread. Cover with plastic wrap and put in the refrigerator overnight (OR FORGET THIS PART AND JUST COOK IT AFTER CHILLING FOR ONE HOUR).
    -To make the topping, combine the remaining dry ingredients and cut the margarine into the mixture with a pastry blender. Store this in the refrigerator until ready to bake.
    -Sprinkle topping over the top of the bread mixture. Bake for one hour.
    -Top with syrup, fruit, buttery spread, powdered sugar etc...

    And don't forget the bacon!

    Also, thanks for all the kind comments regarding the baby we're expecting next year. I'll share more about that later this week.

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