Vegan French Toast Casserole
Posted May 27, 2012on:
For Earth Day, I linked up with my fellow blogger moms for a fun day to celebrate. You can find the amazing, fun creations here for our Earth Day Blog Hop.
We all do our best to reduce waste by using reusable bento boxes each day, eliminating plastic bags and packing leftovers for our kids. A good friend of mine makes wonderful croutons by coating the scraps with olive oil and sprinkling herbs de Provence over them and baking.
One of the favorite ideas from Earth Day was one that Lunches with Love suggested. Please click on the link below or the picture to find her original recipe.
Many of us have used it for the use of our leftover bread scraps. I store them in the freezer in a gallon bag until the bag is full. For the sake of my vegan readers, I am showing you how I converted her great recipe for those who have milk and egg aversions, casein free diets, allergies and vegans. You can use any kind of bread for this casserole so it can be gluten free too depending on your bread. We buy Rudi’s Whole Grain bread about 90% of the time so that’s what is in ours.
Preheat your oven to 400 degrees.
You will need:
(= about one gallon sized ziploc bag full)
(You can also add bread to casserole dish and pour the milk-egg mixture over it. If you do, let the dish stand for a couple of minutes until all the liquid is absorbed. I like tossing the bread – even though it is messy – because it coats the bread faster)