This healthy dairy free baked french toast casserole is sure to become a family favourite on Christmas morning because it is totally make ahead sponsored by So Good dairy-free milk!
The holidays are mere days away, and that means it’s time to start on your culinary game plan for the day. I’ve already got a few Christmas Dinner appropriate recipes on the blog (try here, here, here, here, and here) but we often forget about the other meals that have to happen on or around that special day. When I was growing up, Christmas morning was the most exciting few hours of the year. My sister and I would wake up super early (like 4 AM early- oy vey!) and would open the stockings that Santa left for us outside our doors. This was supposed to hold us over until we were allowed to wake mom and dad at 6 AM (spoiler alert- it didn’t, we were still sick to our stomachs with excitement/ lack of sleep). When it was time to open gifts, we were usually so famished, we were contemplating eating the truffles Santa left us or the crusty old candy-canes we hung on the tree. If this sounds like your family, this recipe is for you because it’s a healthy make-ahead breakfast casserole that you can prep the night before and simply bake when you wake up in the morning
This recipe for Dairy Free Baked French Toast by Chef Voula Halliday will fill your home with the warm, cozy smells of the holidays but won’t leave you feeling like a stuffed Santa. It tastes super decadent, but is actually very healthy thanks to the whole grain bread and So Good Vanilla Soy milk. I don’t know about you, but I don’t always do too well with lactose, and there’s often so much decadent dairy items around the house during holidays, so whenever possible, I try to cut back where I can.
Make Ahead, No Stress Dairy Free Baked French Toast
This Dairy Free Baked French Toast recipe is a perfect opportunity to bust out the So Good Soy, because the custard is so moist, and creamy, you’re family will never know. Actually, I prefer the mild sweet undertone of Soy milk in this breakfast bake because it compliments the fragrant cinnamon and dates beautifully. And just because you can’t digest lactose shouldn’t mean you shouldn’t enjoy all of the inherent health benefits of regular milk! Since So Good Soy is fortified with 15 essential nutrients, it has as much calcium, vitamin D and B12 as its dairy counterpart, plus 7 grams of protein for a morning energy boost (and you’re going to need it to get through your cooking schedule). I particularly like the So Good brand because it’s made exclusively with North American Non-GMO Soybeans, which I think is becoming increasingly important for Canadian consumers.
I serve this make-ahead bake with some plain Greek yogurt (which is easier to digest than other forms of dairy), and fresh berries if desired. For some more great recipes using lactose-free milk alternatives like this one, check out www.sogoodbeverage.com !
Dairy Free Make-Ahead Cinnamon Baked Breakfast Slice
- 12 slices whole wheat or whole grain bread
- 8 dried dates
- 1 cup So Good Vanilla soy beverage 250 mL
- 1. tsp ground cinnamon 7 mL
- 3 large eggs
- Plain Greek yogurt optional
- Fresh berries optional
- Lightly oil or spray an 8x8-inch (20x20-cm) square baking pan and set aside. Cut crusts off of bread and set bread slices aside.
- Remove pits from dates and discard. Coarsely chop dates then place into the bowl of a food processor or blender with So Good Vanilla and cinnamon. Pulse ingredients until mixture is smooth. Add eggs into mixture and pulse until well combined. Set aside.
- Place 4 pieces of bread, making a square, to cover the bottom of the pan. If necessary, squish the bread a bit to fit the slices in. Pour about 1/3 of the So Good mixture onto the bread base, trying to evenly cover each slice. Repeat this process with the bread and the So Good mixture twice more, for a total of 3 layers. Use a spatula or the back of a spoon to evenly spread mixture over the top layer. Cover and refrigerate overnight.
- To bake, remove pan from the fridge and set aside to come to room temperature. Heat oven to 350°F (180°C). Bake, uncovered, in preheated oven for 25 to 30 minutes, until golden and the bread starts to pull away from the edges. Allow to rest in the pan for 10 minutes.
- Run a knife along the inside edge of the pan, then cut into the 4 sections. Using a spatula, remove each section to a cutting board. Cut each section into 4 even slices and serve 2 per person. Serve warm, at room temperature or chilled. If desired, sprinkle with additional cinnamon, and top with yogurt, and fresh berries.
Disclaimer: The preceding blog post was created in partnership with So Good, however, as always, all opinions are genuine.
Updated on January 8th, 2018
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.