115 oz loafgluten-free bread, cut into 1-inch cubes (I like Canyon Bakehouse)
1 3/4cupalmond milkor milk of choice
1/3cupPure Maple Syrup from Canada+ extra for drizzling
1/4cupmelted better or coconut oil
4large bananas(1 banana should be very ripe to use inside the french toast, and the other 3 are used for topping after the french toast is baked)
Grease a 9x13-inch baking dish and place bread cubes evenly on greased dish.
Whisk eggs, almond milk, maple syrup, melted butter/coconut oil, mashed banana, vanilla and spices in a large measuring cup or bowl.
Pour wet ingredients evenly on top of cubed bread. If there are dry pieces sticking out of the egg-milk mixture, try gently pressing down so all the pieces get we (it’s okay if they still stick out of the egg-milk mixture).
Cover and put in refrigerator for at least 2 hours or overnight.*
When ready to bake, put in a preheated 350 degree oven for 45-50 minutes or until a knife inserted in center comes out clean.
Cut the 3 remaining bananas into small even slices and top immediately. Drizzle with additional maple syrup and cinnamon and enjoy!
* The longer the dish sets (goal = overnight), the more custardy and moist it is! Although 2 hours will suffice.