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PW’s Baked French Toast Made Dairy Free

by on May 12, 2010 in Dairy Free, Special Dietary Needs May 12, 2010 Dairy FreeSpecial Dietary Needs
5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Description

I find myself salivating over many of Ree’s recipes, but since I am allergic to dairy, I don’t try most of them. I saw this one and thought I would try it, but make non-dairy adjustments.

The result was quite delightful. It had a custardy essence with a crunchy top. I used vanilla soy milk which added a subtle creme brulee-ness to the whole project. I had mine with non-dairy butter but my son had maple syrup.

Ingredients

  • ½ loaves Crusty Sourdough Or French Bread
  • 4 whole Eggs
  • 1 cup Vanilla Soy Milk
  • ¼ cups Soy Creamer
  • ⅜ cups Sugar
  • 1 Tablespoon Mexican Vanilla
  • _____
  • FOR THE TOPPING:
  • ¼ cups Flour
  • ¼ cups Brown Sugar
  • ½ teaspoons Cinnamon
  • ⅛ teaspoons Salt
  • 1 pinch Nutmeg
  • ½ sticks Non-dairy Margarine
  • 1 cup Chopped Pecans (optional)

Preparation

Grease an 8×8 pan with vegetable cooking spray. Tear or slice bread into cubes and distribute in the baking dish. Mix eggs, soy milk, soy cream, sugar and vanilla and pour over bread. Cover with plastic wrap and put in the refrigerator overnight.

To make the topping, combine the remaining dry ingredients and cut the margarine into the mixture with a pastry blender. Then stir in the pecans. Store this in the refrigerator until ready to bake.

Preheat oven to 350F. Sprinkle topping over the top of the bread mixture. Bake for one hour.

Serve with extra margarine, maple syrup and powdered sugar. All or any combination will be lovely.

2 Comments

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cookfromscratch on 12.17.2010

This looks amazing. My son is allergic to dairy, and my husband to tree nuts, so I’m always on the lookout for great recipes. Thanks SO much!

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annie56 on 5.12.2010

I also halved this recipe because, well – I don’t cook for a house full of hungry farm hands. I cook for a house full of city slickers.

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cookfromscratch on 3.1.2011

LOVE this recipe. I make it with cubed challah bread instead – it stays a bit softer. I’ve also used just the “liquid” part to dip challah in for traditional french toast. We leave off the pecans due to nut allergies in the house, and drizzle it with maple syrup after it comes out of the oven. Delicious!

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darlab71 on 7.19.2010

I made this for a brunch last Saturday, and it was delicious! Even my dairy-loving family loved it. I did not use soy creamer (I used dairy-free creamer), and I did not use the pecans (my son is allergic), and it was perfect.

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