Say hello to brunch's new bff - maple cinnamon dairy-free french toast skillet! No soaking over-night, this skillet casserole can be made day of or prepped ahead of time. It's soft yet crispy with a delectable cinnamon strudel on top.
This Dairy-free French Toast Skillet Casserole post is sponsored by Angelic Bakehouse. All thoughts are my own. Thank you so much for supporting brands that make The Fit Peach possible!
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Maple Cinnamon Raisin Dairy-free French Toast Skillet Casserole
Yes, this skillet casserole has all the infamous fall flavors like maple, cinnamon, and pecans. It's also a must-have for brunch! I don't know about you, but when the temperature starts to dip and we're spending time with family and friends over the holidays, my mind goes to one thing - BRUNCH. French toast is a typical brunch item but french toast skillet casserole is the perfect way to spice things up and feed a crowd!
This is not your average french toast casserole. It's even better. Here's what we have going on in this cast iron:
- Maple infused raisin bread soaked in a vanilla almond milk egg mixture with chopped pecans
- Cinnamon strudel sprinkled on top
- Melted coconut butter drizzle
Angelic Bakehouse Sprouted Raisin Wheat Bread
We all know the key to a good french toast lies within the bread choice. I'm a huge fan of Angelic Bakehouse's sprouted bread anyways - it's all whole grain with a 7-grain sprouted wheat blend and ingredients I can understand. But their raisin wheat has to be my absolute favorite. It's so deliciously fluffy and spongy with specks of raisins scattered in the mix. It's great on it's own but it's also BOMB in a dairy-free french toast skillet casserole.
Because Angelic Bakehouse uses clean and wholesome ingredients and no preservatives, it makes the ultimate french toast bread. Leave a loaf out on the counter for a day or two to dry out and it's the prefect texture to soak up all the french toast mixture.
How to make dairy-free french toast skillet
This french toast skillet can be made day-of or the night before. If making ahead of time, simply leave out the egg mixture until you're ready to bake in the morning!
- First, cut a loaf of Angelic Bakehouse's Raisin Wheat bread into triangles. I do this by slicing a big X into the bread. Scatter the bread in a cast iron skillet. Make sure to put pieces along the sides.
- Next, whisk the eggs, vanilla, maple syrup, almond milk together. Add the chopped pecans and stir. Pour evenly over the bread. You may need to move some pieces around to make sure each piece soaks up the egg mixture. Set aside while you prepare the strudel.
- Make the strudel by siting the melted coconut oil, coconut sugar, and cinnamon together until it looks like dark sand. Sprinkle over top of the skillet.
- Then, preheat oven to 350 F. We wait to preheat the oven to give the skillet enough time to rest so the bread can soak up the egg mixture.
- Bake in the oven and drizzle with melted coconut butter, if desired, when ready to eat!
Dairy-free French Toast Casserole FAQs
Yes, this skillet casserole can be made ahead of time. Simply prepare the bread by cutting into triangles. Make the egg mixture and strudel and store in separate containers in the fridge. When ready to make in the morning, pour the egg mixture over the bread slices and sprinkle with strudel. Allow it to soak while you preheat the oven.
Any nut milk or oat milk will work in this recipe. Replace 1:1 with the almond milk.
This casserole is best enjoyed on the same day it's baked. However, if there are left overs, it easily reheats. I recommend placing a portion on a plate and microwaving in 20 second intervals until desired temperature.
More Brunch Options
Recipe
Maple Cinnamon Raisin Dairy-free French Toast Skillet Casserole
Ingredients
For the French Toast
- 1 loaf Raisin Wheat Angelic Bakehouse Bread
- 6 eggs
- ½ cup almond milk
- ¼ cup maple syrup
- 1 teaspoon vanilla
- ⅓ cup chopped pecans
For the Strudel
- 2 tablespoon coconut oil - melted
- ¼ cup coconut sugar
- ¼ cup almond flour
- 1 teaspoon cinnamon
For the Drizzle
- ¼ cup coconut butter - melted (optional)
Instructions
- Slice the bread into triangles by slicing a large X into the loaf. Scatter the bread piece in a 8-inch cast iron skillet.1 loaf Raisin Wheat Angelic Bakehouse Bread
- Prepare the egg mixture by whisking the eggs, almond milk, maple syrup, and vanilla together. Stir in the chopped pecans. Pour evenly over the bread slices, making sure each slice soaks up some of the mixture. You may need to move some pieces around with your hands. Set aside to soak while you prepare the strudel.6 eggs, ½ cup almond milk, ¼ cup maple syrup, 1 teaspoon vanilla, ⅓ cup chopped pecans
- Make the strudel by melting coconut oil and mixing with the coconut sugar, almond flour, and cinnamon until small clumps form. Sprinkle over top of the bread pieces.2 tablespoon coconut oil, ¼ cup coconut sugar, ¼ cup almond flour, 1 teaspoon cinnamon
- Preheat oven to 350 F. Waiting to preheat the oven allows the skillet casserole to soak for a few more minutes. Bake in the oven for 30-40 minutes until the top layer of bread pieces are golden brown.
- Drizzle with melted coconut butter, if desired, and serve while warm!¼ cup coconut butter
The instructions include "Stir in the chopped pecans" but I don't see pecans in the ingredients list. What quantity of chopped pecans are needed?
Hi there! 1/3 cup of chopped pecans is what I used.