very berry french toast casserole

I am officially on vacation. Summer in the city is not so bad after all. All my friends are staying in Athens for the summer as well, so I am not as cranky as I expected. And I decided to start my vacation with a very hearty breakfast. Berry sauce and French toast. Combined. We threw a summer barbeque party last night (unfortunately not vegan as I was the only vegan in the house, but some of my friends enjoyed my veggie dogs more than the reg burgers) and as we had some leftover bread I thought to use it for french toast. This was heavenly delicious.

very berry french toast casserole


for the french toast
8 slices whole wheat bread
1 cup soy milk (or other non dairy milk)
1/4 cup chickpea flour
2 TS light agave nectar
pinch of salt
1 ts cinammon
1/2 ts ground nutmeg
1/2 ts ground ginger
1/2 ts vanilla extract

for the very berry sauce
2 1/2 cup frozen mixed berries (strawberries, blueberries, raspberries, blackberries)
2 TS light agave nectar
1 ts lemon zest
2 TB cornflour mixed with 1/4 cup of water

very berry french toast casserole

Cut the bread into small squares. Combine all the other ingredients for the french toast in a baking pan, mix well and then add the bread. Let the bread soak in that mixture for a few minutes. Preheat oven to 180C/350F and bake for 15 minutes. In the meantime prepare the berry sauce. Add berries and agave to a saucepan and bring to a boil. Add lemon zest and cornflour mixture and stir to combine. Lower the heat and cook until thick ( about 10 minutes). Remove the french toast from the oven and top with the berry sauce. Return to oven and bake for 15-20 more minutes. Serve. Enjoy!

very berry french toast casserole

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