Maple Cinnamon Raisin Dairy-free French Toast Skillet Casserole

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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!

Overhead photo of the freshly baked  Maple Cinnamon Raisin Dairy-free French Toast Skillet Casserole in a cast iron skillet on a white marble slab.  A spoon, cinnamon sticks and several scalloped plates and forks are sitting nearby.
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Side view closeup photo of a freshly baked Maple Cinnamon Raisin Dairy-free French Toast Skillet Casserole in a cast iron skillet sitting on a white dish towel on a marble slab.  A glass of milk and a coffee cup can be seen in the background.

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
Overhead photo of a freshly baked Maple Cinnamon Raisin Dairy-free French Toast Skillet Casserole in a cast iron skillet with a loaf of Angelic Bakehouse Raisin Wheat Bread that was used in this recipe.  A spoon has been placed on the side of the skillet and cinnamon sticks are stacked nearby.

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.

Overhead photo of a freshly baked Maple Cinnamon Raisin Dairy-free French Toast Skillet Casserole in a cast iron skillet with a serving spoon.  A serving of the casserole has been placed on an adjacent white scalloped plate with a fork placed nearby.  A glass of milk and cup of coffee can be seen in the background.

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!

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Bake in the oven and drizzle with melted coconut butter, if desired, when ready to eat!

Dairy-free French Toast Casserole FAQs

Can I make this ahead of time?

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.

What are some milk substitutions?

Any nut milk or oat milk will work in this recipe. Replace 1:1 with the almond milk.

How can I store this skillet casserole

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.

Warm and ready to be enjoyed this is an overhead photo of the Maple Cinnamon Raisin Dairy-free French Toast Skillet Casserole in a cast iron skillet sitting on a white dish towel on a marble slab.  A serving of the casserole has been placed on a plate nearby.  A glass of milk and a cup of coffee can be seen in the background.

More Brunch Options

Recipe

Maple Cinnamon Raisin Dairy-free French Toast Skillet Casserole

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.  Made with fluffy sprouted raisin wheat bread by Angelic Bakehouse for an elevated twist!
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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6 servings
Calories: 272kcal

Ingredients
  

For the French Toast

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

Nutrition

Calories: 272kcal | Carbohydrates: 19g | Protein: 8g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 106mg | Potassium: 118mg | Fiber: 2g | Sugar: 13g | Vitamin A: 242IU | Vitamin C: 0.2mg | Calcium: 84mg | Iron: 1mg
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3 Comments

  1. 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?

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