Author Angela Litzinger at test.angelaskitchen.com
Ingredients
1/2cupgluten & dairy free margarine OR 6 tablespoons coconut oil
3/4cuppacked brown sugar
1cupchopped pecans
2tablespoonmaple syrup
1/2teaspoonground cinnamon
1/4teaspoonground nutmeg
one loaf gluten & dairy free French bread cut into1" cubes
8large eggs
1 1/4cupsunsweetened milk substituteI like almond
1 14ozor about 1 3/4 cup canned coconut milk (not light)
2tablespoonsmaple syrupsugar, brown sugar or sweetener of choice
1tablespoonsgluten free vanilla extract
1/2teaspoonground cinnamon
1/4teaspoonground nutmeg
Instructions
Oil a 9x13 baking dish. Set aside.
In a small saucepan heat margarine or coconut oil, brown sugar, first measure of maple syrup, first measure of cinnamon and first measure of nutmeg. Cook together until sugar dissolves. Remove from heat. Stir in pecans. Pour mixture into baking pan.
Put bread cubes evenly in pan. Blend eggs, milk substitute, coconut milk, second measures of maple syrup, cinnamon and nutmeg and vanilla until well incorporated. Carefully pour egg mixture over bread cubes.
Cover pan and place in refrigerator overnight.
In morning, preheat oven to 350 degrees F. Bake casserole for 45 to 50 minutes until baked through and set. Let casserole sit for 10 minutes after baking. Run a knife around the edge of pan, loosening it. place a rimmed cookie sheet or large platter onto of baking pan and flip over. The caramel and pecan mixture will now be on top of the casserole.
To freeze: Assemble casserole in a freezer safe pan. Do not bake. Carefully double wrap, removing as much air as possible, label and freeze.
To serve: Thaw. Bake casserole for 45 to 50 minutes in 350 degree oven until baked through and set. Let casserole sit for 10 minutes after baking. Run a knife around the edge of pan, loosening it. place a rimmed cookie sheet or large platter onto of baking pan and flip over. The caramel and pecan mixture will now be on top of the casserole.