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Berry French Toast Casserole

This casserole is perfect for the holidays or any special occasion for that matter. It's also perfect for preparing ahead of time. I actually threw this all together Sunday afternoon and let it sit in the fridge until Tuesday morning when I baked it. The flavors had just the right amount of time to get to know each other; so it was pretty perfect, if I do say so myself (and I do). If you find yourself making plans like this, make sure to allow the casserole some time to come to room temp before you shove her in the oven. Apparently it's better that way.

3 c mixed berries
1 c water
1 orange
1 lemon
1 French baguette (14-16 oz), cubed
2 bananas, mashed
1/2 c apple pear butter
3 tsp Ener-G egg replacer + 4 tbsp water
1 c non-dairy milk
1 can coconut mil k, refrigerated overnight
1/4 c coconut sugar
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp vanilla
1/4 c maple syrup
2 tbsp dark rum

  1. Preheat oven to 425. 
  2. In a saucepan, bring the mixed berries and water to a simmer. Add the juice and zest from the orange and lemon. Let simmer until the mixture halves it self and gets all thick. Pour the berry sauce in the bottom of a 9x13 baking dish.
  3. Add the cubed Italian bread on top of the berry sauce.
  4. Blend up the bananas, apple pear butter, egg replacer, non-dairy milk, and the hard cream from the can of coconut milk (we won't be using the coconut water that separated from the thick cream part so you can disregard it), and all the spices. Pour on top of the bread evenly. 
  5. Top the whole thing off with a mixture of maple syrup and rum.
  6. Bake covered for 30 minutes. Then another 15 minutes uncovered. 


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