Vegan French Toast Casserole

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Pink Himalayan Salt Fine

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JustIngredients Pink Himalayan Salt Fine

Take French toast to the next level with this plant-based casserole!


450g Bread
550ml Oat milk
2 1/2 tablespoons Cornstarch
3 tablespoons Ground linseed
2 teaspoons Ground cinnamon
2 teaspoons Vanilla extract
1/4 teaspoon Himalayan pink salt
Raspberries chopped
Icing sugar


Add the milk, sugar, corn starch, linseed, cinnamon, vanilla and salt to a mixing bowl and whisk to combine.

Add the slices bread to a casserole dish and evenly drizzle the milk mixture on top of the bread and leave for 15 minutes.

Top with chopped raspberries, preheat the oven to 180C and bake for 40 to 50 minutes or until golden brown. Leave to cool for 10 minutes, sprinkle with icing sugar and serve with maple syrup.

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