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Paleo Blueberry Peach French Toast Casserole

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INGREDIENTS:

  • Ghee for greasing your pan
  • 1 loaf Easy Paleo Bread (recipe below) cubed into one-inch pieces
  • 2 cups fresh organic blueberries (may use frozen)
  • 4 organic peaches pitted and chopped into bite-sized chunks
  • 6 eggs
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon freshly grated ginger
  • 1 cup full-fat coconut milk
  • ½ cup Choc Zero maple syrup
  • 1 tablespoon vanilla

INSTRUCTIONS:

  1. Preheat the oven to 350°F.
  2. Grease a 13 x 9-inch glass pan with ghee.
  3. Arrange the bread cubes evenly along the bottom of the pan. Pour the blueberries and peaches over the bread cubes.
  4. Whisk the eggs until fluffy. Add the cinnamon, pumpkin pie spice, grated ginger, coconut milk, maple syrup, and vanilla.
  5. Pour the mixture over the bread and berries. Use your hands to mix them until bread is thoroughly coated with an egg mixture.
  6. Place in preheated oven and bake for 50-60 minutes. Remove from oven and allow to sit for 15-20 minutes before serving. Serve with coconut milk yogurt if desired.

Easy Paleo Bread

Adapted from Danielle Walker’s Against All Grains Blender Recipe

PREP TIME: 15 minutes mins COOK TIME: 65 minutes mins TOTAL TIME: 80 mins

INGREDIENTS:

  • Ghee for greasing your loaf pan
  • 10 eggs
  • 1/2 cup unsweetened macadamia nut milk
  • 4 teaspoons apple cider vinegar
  • 2 cups raw cashew butter
  • 7 tablespoons coconut flour
  • 2 teaspoons baking soda
  • 1 teaspoon sea salt

INSTRUCTIONS:

  1. Preheat the oven to 325°F. Lightly grease a silicone loaf pan with ghee.
  2. Combine the remaining ingredients in a high-speed blender and blend until smooth. Transfer the batter to the prepared loaf pan.
  3. Bake for 60 to 70 minutes, until a toothpick inserted into the center, comes out clean.
  4. Allow the bread to cool in the pan for 30 minutes, then gently remove the loaf and allow it to cool on a wire rack before cutting.
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