Each year, the fourth of July finds our family seated on the curb of Pinehurst eagerly awaiting the magnificence that is the Onion Creek Fourth of July Parade. All of the kiddos gather in front of Grandmother's house, ready to scramble into the street for the tossed candies and goodies. We all clap and cheer as the old folks cruise past in their old cars... because that is pretty much all there is in the parade. But the kids don't mind, as long as they get their candy!
After the parade, its time for brunch. This year I have elected to make a gluten free, dairy free breakfast casserole that is safe for Layla and I to eat... I sure hope it tastes good enough to fool everyone else!
Sausage and French Toast Casserole
1 loaf gluten free bread, cubed (Udi's is our favorite)
1/2 lb breakfast sausage links, sliced
1 can coconut milk
1 Tbsp sugar
1 tsp cinnamon
6 eggs
pinch of salt
Grease a 13x9-inch baking dish. Place bread and sausage in baking dish. In a seperate bowl, combine sugar and cinnamon whisk eggs in a large bowl. Whisk in coconut milk and salt and pour evenly over the bread mixture. Press down on the bread to allow the milk mixture to coat the top. Cover and refrigerate for at least and hour or up to 24 hours. Bake uncovered in a preheated 350' F oven for 40 - 50 minuets or until the center is set. Pull out of the oven, cut into squares and serve with maple syrup.
No comments:
Post a Comment