Legit Paleo French Toast Casserole sound like a good idea?! Of course it does, find out what inspired a recreation of this favorite down below!

Back in the gluten-indulging days of yesteryear, I had a pretty committed obsession with Paula Dean’s French Toast Casserole. I made it whenever we had guests come in from out of town because it’s a proven fact that anyone can be won over with enough sugar and fat. 

I literally had a dream the other night about this casserole and in my dream I told myself to make a mental note to make it with Legit Bread. I woke up still thinking about it and was rather pleased with my ability to make a to-do list in my sleep…Type A personality anyone?

Life got in the way a little bit and so unfortunately my Legit Paleo French Toast Casserole dreams had to take a pause while I worked on other things like keeping my children alive, but today I woke up and knew it was THE day to finally make it happen. 

If you haven’t tried using Legit Bread as a sub for many of your favorite recipes, be sure to check out some of the possibilities HERE! You can make everything from stuffing to dinner rolls, bread pudding, panzanella (bread salad), and so much more. 

So if you’re ready to indulge and hopefully impress your family and friends, check out my grain free version of an old fave and sink your teeth into some serious comfort food!

Legit Paleo French Toast Casserole

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• Author: Jennifer Robins

Ingredients

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For the French Toast Casserole:

• 1 Loaf Legit Bread (Blonde or Original), sliced
• 5 eggs
• 1 teaspoon vanilla extract
• 1 cup dairy free milk
• 1/4 cup maple syrup
• 1/2 teaspoon ground cinnamon

For the Praline Topping:

• 1 teaspoon vanilla extract
• 6 ounces pecan pieces
• 1/4 cup ghee
• 1/3 cup maple syrup

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Instructions

1. Preheat your oven to 300 and arrange your sliced Legit Bread on a baking sheet
2. Bake for 10 minutes then flip the slices over and bake for another 10 minutes. The slices should be toasted but not burned
3. While the slices are baking, mix the eggs, dairy free milk, vanilla extract, maple syrup and ground cinnamon in a large mixing bowl
4. Once the bread slices are toasted, remove them from the oven and soak them briefly on each side in the egg mixture
5. Arrange them on the diagonal so they are touching but not stacked vertically in a medium casserole dish. Mine measured 9×7
6. Set the prepped casserole aside and combine the praline topping ingredients in a small saucepan and bring them to a simmer over low/medium heat for about 3 minutes
7. Now spread the praline topping over the top of your casserole and place back into your oven
8. Increase the temperature to 325 and bake for around 15-20 minutes or until the egg mixture is cooked through and your praline mixture caramelizes
9. Serve warm