2 (14 oz) cans full fat coconut milk
4 eggs
2 TBSP cinnamon
1/2 tsp nutmeg
1.5 tsp vanilla extract
1.2 C maple syrup
4 C diced Ezekiel bread (Or your fave thick GF bread)
1/2 C coconut sugar
In a large bowl, whisk together coconut milk, eggs, 1 tsp cinnamon, nutmeg, vanilla and syrup until combined. Add bread crumbs and toss. Place mixture in 13×9″ baking dish, cover and refrigerate at least 30 mins or overnight.
When ready to bake casserole, preheat oven to 375
In small bowl, combine remaining 1 tsp cinnamon, coconut sugar. Sprinkle over french toast casserole until top is covered with mixture. Bake for 30 mins or until top is browned. Let cool for 30 mins (it sets more as it cools).