Maple Cinnamon Raisin Dairy-free French Toast Skillet Casserole

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!

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!

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!

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

More Brunch Options

• Monkey Bread Muffins
• Chai Spiced Scones
• Maple Pecan Cinnamon Rolls

Maple Cinnamon Raisin Dairy-free French Toast Skillet Casserole

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• Author: Ansley Beutler
• Prep Time: 20
• Cook Time: 30
• Total Time: 50 minutes
• Yield: 1 Skillet 1x
• Diet: Low Lactose

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Description

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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Ingredients

Scale 1x2x3x

For the French Toast

• 1 loaf Raisin Wheat Angelic Bakehouse Bread
• 6 eggs
• ½ cup almond milk
• ¼ cup maple syrup
• 1 tsp vanilla
• ⅓ cup chopped pecans

For the Strudel

• 2 Tbsp coconut oil, melted
• ¼ cup coconut sugar
• ¼ cup almond flour
• 1 tsp cinnamon

For the Drizzle

• ¼ cup coconut butter, melted (optional)

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Instructions

1. Slice the bread into triangles but slicing a large X into the loaf.  Scatter the bread piece in a 8-inch cast iron skillet.  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
2. 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.
3. 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.
4. Drizzle with melted coconut butter, if desired, and serve while warm!

• Category: Breakfast
• Method: Bake
• Cuisine: American

Keywords: dairy-free french toast casserole, french toast skillet casserole, day of french toast casserole, healthy french toast casserole