Ingredients

• 1 loaf of your favorite GF bread (I recommend my Cinnamon Swirl Bread from Everyday Grain-Free Baking.)
• 1 1/2 cups of unsweetened almond milk
• 3 tbsp pure maple syrup
• 1 tsp pure vanilla extract
• 1/2 tsp ground cinnamon
• 1/8 tsp sea salt
• 6 large pastured eggs
• 1 tbsp unsalted butter

Instructions

1. Cut the bread into 1x1x1-inch cubes. (I recommend my Cinnamon Swirl Bread from Everyday Grain-Free Baking.) You'll need approximately 6 cups of bread cubes – enough bread cubes to cover the bottom of a 9x13-inch baking dish without the cubes overlapping. Remove bread cubes from baking dish and transfer to a large bowl. Oil the baking dish with coconut oil (best for non-stick baking) or olive oil and set aside.
2. In a medium bowl, whisk together the milk, maple syrup, vanilla, cinnamon and salt until well incorporated. Then whisk in the eggs and beat until frothy. Pour the egg mixture over the bread cubes. Using a rubber spatula, mix until bread cubes are well coated in egg mixture. Transfer bread mixture to the oiled baking dish and use spoon to evenly distribute the bread cubes across bottom of pan.
3. Sprinkle casserole lightly with additional ground cinnamon. Cut 1-2 tablespoons of butter into small pieces and evenly distribute across top of casserole as shown in photo below. Cover with foil and allow the casserole to sit about 10-15 minutes so the bread can absorb the egg mixture.
4. When ready to bake, preheat oven to 375 degrees. Bake covered for 20 minutes. Then remove the foil and continue baking for another 22-25 minutes. Allow to cool about 5 minutes. Serve with a drizzle of pure maple syrup and fresh berries.