Banana-Walnut French Toast Casserole

SERVES 4 TO 6 · VEGETARIAN, GF ADAPTABLE, DF ADAPTABLE

This version of the classic breakfast is very easy to make and allows me to get a few more protein-rich eggs into our breakfast. I’ll use whatever bread I have on hand, from sprouted sliced bread to hamburger buns to the ends that no one wants—they will all work here (cinnamon raisin is especially delicious). Most of the time I make the casserole without the streusel on weekday mornings and save the added sweet crunchy topping for the weekends. Even though there is no added sugar, the bananas provide enough sweetness that you can enjoy this without adding maple syrup.

Unrefined coconut oil or unsalted butter (not DF), for pan

5 large eggs

1¼ cups unsweetened almond milk (here) or milk of choice

2 teaspoons pure vanilla extract

1 teaspoon ground cinnamon

⅛ teaspoon ground nutmeg

¼ teaspoon sea salt

6 slices sprouted bread (certified-GF, if necessary) (thawed if frozen), cut into 1-inch pieces (about 5 cups)

2 large ripe bananas, sliced into ½-inch slices

STREUSEL (OPTIONAL):

3 tablespoons certified-GF oat flour

¼ cup certified-GF old-fashioned rolled oats

⅓ cup raw walnuts, chopped

2 tablespoons maple sugar, muscovado or brown sugar

2 tablespoons pure Grade A or B maple syrup

Pinch of sea salt

3 tablespoons unrefined coconut oil or unsalted butter (not DF)

Accompaniments: pure maple syrup, Greek yogurt (not DF) or DF yogurt of choice

1. Prep the night before you plan to serve this dish: Grease an 8- or 9-inch square glass baking dish with a little coconut oil or unsalted butter.

2. In a large bowl, beat together the eggs, almond milk, vanilla, cinnamon, nutmeg, and salt. Add the bread cubes, pressing on the bread to make sure it soaks up half of the egg mixture. Gently stir in the bananas. Pour into the prepared baking dish.

3. Cover and refrigerate the dish overnight.

4. Make the streusel, if using: Combine all the streusel ingredients until moistened. Cover and refrigerate overnight.

5. The next morning, preheat the oven to 350°F.

6. Crumble the streusel into small clumps on top of the bread mixture and bake, uncovered, for 40 to 45 minutes, or until set. Serve warm with desired accompaniments.

Note: To double this, use a 9 × 13-inch baking dish and bake for closer to 55 to 60 minutes.

ASK PAMELA: Is sprouted bread the most healthful? Sprouting grains is a traditional method that has been used since ancient times. This process significantly increases the grains’ health benefits and digestibility by reducing antinutrients and by breaking down the starches and enzyme inhibitors. Important minerals, such as calcium, copper, iron, magnesium, and zinc, as well as B vitamins, vitamin C, and antioxidants, are also more easily assimilated by the body. You can also look for sprouted English muffins, waffles, and my personal favorite, tortillas. Although sprouting reduces gluten, sprouted breads are often not gluten-free, however, and therefore are not appropriate for individuals with celiac disease or gluten intolerance.

QUICK BREAKFASTS WHEN THERE’S NO TIME FOR BREAKFAST

Smoothies that include protein and good fats

Yogurt and fruit with or without granola

Chopped banana in a bowl with a drizzle of nut or seed butter, raisins, coconut, and bee pollen

Whole-grain or sprouted toast with goat cheese or ricotta, plus sliced ripe stone fruit or berries and a drizzle of raw honey

Whole-grain or sprouted toast with hummus and sliced radishes

Chopped hard-boiled egg (made the night before and refrigerated) with cubed avocado plus a drizzle of olive oil and sea salt. Chopped fresh tomatoes are great in here, too, as is hot sauce.

Roasted sweet potato (made the night before and refrigerated, reheated in the toaster oven or microwave) drizzled with nut or seed butter with fruit

Sweet potato toast: slice sweet potato into lengthwise slices ¼ inch thick and toast through two cycles of the toaster oven. Top as you would toasted bread!