French toast casserole
Ingredients
- Slightly stale bread, sliced
- 300g silken tofu
- 400ml can full fat coconut milk
- 2 tbsp cornstarch
- 4 tbsp cane sugar
- 2 tsp pure vanilla extract
- ½ tsp cinnamon
- Pinch of nutmeg
- ¼ tsp salt
- 1 tsp lemon juice
- 4 tbsp butter, melted
- 3 tbsp cane sugar
- ½ tsp cinnamon
- ¼ tsp nutmeg
- Pinch of salt
- 2 cups frozen blueberries
- ¼ cup water
- 1 ½ tsp cornstarch
- ½ tsp lemon juice
- Maple syrup
Steps
- Add the tofu, coconut milk, cornstarch, sugar, cinnamon, nutmeg, vanilla and salt to your blender and blend until smooth.
- Pour the blended mixture into a deep bowl and soak each piece of bread individually in the mixture.
- Lay the bread in your casserole dish. Cover and store in the fridge until you're ready to cook it.
- Preheat the oven to 180°C and heat the butter in the microwave until melted and mix in the sugar, cinnamon, nutmeg and salt.
- Pour the butter mixture over the slices of bread.
- Bake, uncovered, for 30 – 40 minutes until the edges of the toast are nicely browned and caramelized.
- Add blueberries to a small pot. Dissolve cornstarch in water and add it to the blueberries along with the lemon juice.
- Simmer sauce until thickened.