Prep 15 mins
Cook 30 mins
For the food-allergic people in your life, egg-free, dairy-free French toast casserole! Crispy on the outside, chewy on the inside, it's nice as a brunch item. This is our version of a recipe from a Food Allergy and Anaphylaxis newsletter ( http://www.foodallergy.org/ ). The original recipe called for unflavored rice milk, 1/4 tsp vanilla extract, and milk-free, soy-free margarine, so it can be converted to a soy-free dish as well, though we haven't tried it. I think the critical thing is using bread with a nice, crisp texture; it wouldn't be as good with bread that was soft and squishy!
- 2 tablespoons soy margarine, melted (milk-free)
- 1 cup vanilla-flavored soymilk
- 1⁄3 cup light corn syrup (we use Karo light corn syrup)
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon salt
- 1⁄8 cup dark molasses
- 1 (16 ounce) artisan bread (milk-free, egg-free) or 1 (16 ounce) French bread, cut into 1 inch cubes (milk-free, egg-free)
- 1⁄2 teaspoon cinnamon (again)
- Pre-heat oven to 400°F.
- Spray a 9x13" baking dish with cooking spray (note: do _NOT_ use butter-flavor cooking spray! This contains dairy ingredients).
- Combine melted margarine, vanilla soy milk, corn syrup, 1/2 tsp cinnamon, salt, and molasses in a large bowl.
- Fold bread into mixture so that it absorbs liquid evenly. Place in prepared baking dish, and cover with aluminum foil.
- Bake 15 minutes.
- Remove foil, and bake 15 minutes more.
- Sprinkle 1/2 tsp cinnamon over the top.
- Top as desired - allergen-safe syrup, fruit, or powdered sugar.
This casserole was good. I think I used too crispy of French bread (it was marked down because it had to be sold by the day I bought it, so it was a little harder than normal). Still, it turned out fine, and my boys devoured it. I love French Toast Casserole, and because my son is allergic to eggs, I have not had the pleasure of making it in almost 5 years! This totally satisfied my craving! Thanks for sharing such a wonderful treasure!
I have no allergies (at least to food), but I am Torah observant and do not eat meat and dairy together. We were having a meat meal and I wanted to serve some kind of bread pudding for dessert. After a quick search, this was the perfect choice. I used my own dairy-free, egg free challah recipe (Recipe #95386), and we always have dairy-free marg and soy milk in the house. I used date honey instead of molasses. It took me all of 30 seconds to put this together and the finished product was delicious! I served it with homemade, non-dairy vanilla ice cream and it was a huge hit. This is going to be a regular dessert at our Friday night Shabbat table, thanks!