Raspberry Macadamia Nut Overnight French Toast Casserole
12 slices whole grain sandwich bread
1 14oz. can coconut cream
1/4 cup whole milk (can sub non-dairy milk if needed)
1/4 cup maple syrup
1 tsp vanilla extract
1 tsp almond extract
2 tsp cinnamon
1/4 cup white chocolate chips
1/2 cup macadamia nuts, chopped
1 cup frozen raspberries
Additional white chocolate chips and macadamia nuts for topping
- Grease a 9×13 casserole dish. Set aside. Slice each piece of sandwich bread into quarters. Arrange the bread chunks in a single layer on the bottom of the greased casserole dish. Arrange any extra pieces on top of the bottom layer. Set aside.
- In a large mixing bowl, combine the eggs, coconut cream, whole milk, maple syrup, extracts, and cinnamon. Whisk until smooth. Set aside.
- Sprinkle the white chocolate chips and macadamia nuts over the bread in the casseorle dish, spreading them out evenly. Then add the frozen raspberries to the egg/milk mixture and stir to break apart any chunks. Pour the liquid mixture into the casserole dish, over the bread chunks. Adjust the bread chunks so they are mostly covered and no dry portions of bread are sticking out. Cover the casserole dish completely and place in the refrigerator overnight.
- In the morning, bake the Raspberry Macadamia Nut Overnight French Toast Casserole uncovered for 45 minutes at 350 degrees. You can sprinkle extra white chocolate chips and macadamia nuts over the casserole just before baking if desired. If any of the bread pieces start to brown too much while baking, cover with foil and return the casserole to the oven until the middle of the dish is set and the top has started to brown. Enjoy!