Chai Almond Butter & Nutella French Toast Casserole

Honestly, you could put “asphalt and couch cushion” before the words “French Toast Casserole” and I’d probably still eat it.

I love French Toast. It is HIGH on the hierarchy of brunch and breakfast foods for me (calories not withstanding, obviously). I like the crunchy edges, the semi-soggy innards, and the wafting scent of cinnamon and powdered sugar. It’s all just wonderful.

I had a ton of potato bread leftover from a package I bought, so I wanted to use it all up and immediately French Toast came to mind. I cut up 6 slices of it into 2-inch pieces, then tossed them into a casserole dish. Next I poured the custard over the bread and dropped dollops of chai-spiced almond butter on top. Baked and finish with Nutella and…oh my. The HEAVENLY aroma.

I honestly try to avoid sugar as much as possible (believe it or not), so I didn’t add any additional sugar outside of the powdered sugar on top. Most FT casseroles will call for a fair amount of white sugar and I wanted to try this without it. The little bit of powdered sugar and the little bit of Nutella (and syrup, duh) was all the sweetness I needed.

And if you don’t like chai spice, you can obviously use almond butter or even peanut butter if you want. And I used almond milk because regular milk hates me. I’m not lactose intolerant but I am sensitive to milk for some reason. Cheese? No problem. It makes no sense.

But I digress. Enjoy.

Chai Almond Butter & Nutella French Toast Casserole

  • 6 slices potato bread
  • 5 large eggs
  • 3/4 cup almond milk
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • Powdered sugar, sifted, for dusting on top
  • 7-8 tbsp almond butter
  • 7-8 tsp Nutella (or more, because Nutella)

Directions

  1. Preheat oven to 350.
  2. Cut the bread into 2-inch cubes or rectangles. Whatever shape works for you. Toss into casserole dish.
  3. Make the custard. Beat the eggs, milk vanilla and cinnamon in a large bowl until smooth and pale yellow. Pour over the bread in the dish and toss gently to make sure all the pieces are coated.
  4. Drop dollops of almond butter on top and pop in the oven, uncovered, for 25-30 minutes or until a knife inserted in the center comes out clean.
  5. Remove from oven and let sit for a minute or two. Drop the small dollops of Nutella on top of the almond butter bits and sprinkle with powdered sugar.
  6. Serve immediately with some maple syrup or have it plain. No one is judging your syrup decisions.

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