This plant-based, vegan gingerbread french toast casserole is a make-ahead breakfast recipe the whole family will love! It's perfect for Christmas morning!
free from: gluten/ wheat, egg, soy, dairy, fish, shellfish, tree nuts, peanuts
Make flax eggs by combining milled/ ground flax seeds with warm water in a small bowl and allowing to set for a few minutes, until flax and water form a gelatinous, egg white-like consistency.
Whisk together flax eggs, molasses, spices, coconut milk, and almond milk in a large mixing bowl.
Reserve one tablespoon each of dried cranberries and pumpkin seeds.
Add remaining cranberries, pumpkin seeds, and cubed bread and gently toss.
Prepare 1 1/2 quart casserole dish with a nonstick spray and pour french toast casserole mixture inside. Top with reserved pumpkin seeds and dried cranberries.
Cover and place in refrigerator overnight, or at least 6 hours.
When ready, bake in a 350 degree oven for 45-60 minutes until the top is crisp and browned. Optionally dust with powdered sugar and serve while warm.
Nutrition information may vary, and does not include powdered sugar or maple syrup for toppings. :)