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Overnight Cinnamon Crumble Baked French Toast: [Gluten, Sugar & Dairy Free]
Prep Time
15
minutes
minutes
Cook Time
50
minutes
minutes
Total Time
1
hour
hour
5
minutes
minutes
Servings
8
Calories
319
kcal
Author
Brenda Bennett
Ingredients
6
eggs
1/2
cup
egg whites
1
13.5 ounce can light coconut milk
2
teaspoons
ground cinnamon
2
teaspoons
liquid vanilla stevia
2
teaspoons
vanilla extract
2
tablespoons
ground flax seed
5
cups
or 10 slices cubed Gluten Free bread
I used Udi's Omega Flax & fiber
Cinnamon Crumble
1
cup
quick oats
1
cup
shredded unsweetened coconut
2
teaspoons
ground cinnamon
1
teaspoon
salt
1
teaspoon
ground cloves
2
teaspoons
vanilla extract
1/4
cup
honey
1/4
cup
coconut oil
melted
Instructions
Preheat oven to 350 degrees.
Whisk together all ingredients except bread and crumble topping.
Spray a baking dish with cooking spray.
Place bread into dish, pour egg mixture over bread.
In a large bowl, stir together topping ingredients.
Sprinkle cinnamon crumble topping over top.
Refrigerate overnight and bake in the morning or bake immediately.
Bake uncovered for a good 45-50 minutes until center is not visibly liquidy. Serve with fresh berries and honey if desired.
Notes
Weight Watchers PointsPlus: 9*
Nutrition
Serving:
1
g
|
Calories:
319
kcal
|
Carbohydrates:
32
g
|
Protein:
13
g
|
Fat:
18
g
|
Cholesterol:
159
mg
|
Sodium:
241
mg
|
Fiber:
6
g
|
Sugar:
11
g