Healthy French toast casserole is a breakfast recipe of champions

The healthy comfort food cookbook is filled with delicious recipes.

TV star, entrepreneur, mom of three and best-selling author Kristin Cavallari has heartwarming recipes that she concocted for her new cookbook, “True Comfort: More Than 100 Cozy Recipes Free of Gluten and Refined Sugar.”

Cavallari joined “Good Morning America” to share a simple brunch recipe and explained why she chose to focus on some of the most requested dishes that are hardest to find, healthy comfort food.

The new book, a follow-up to her bestseller “True Roots,” includes everything from cozy breakfasts like an apple Dutch baby and espresso overnight oats to soul-satisfying dinners like red wine braised short ribs and oat crust chicken pot pie.

Cavallari’s latest cookbook also includes tips and tricks that readers need to assemble a well-stocked pantry, fridge and freezer.

Check out her full recipe for a delicious gluten-free French toast casserole below.

French Toast Casserole

2 (14-ounce) cans full-fat coconut milk
4 eggs
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
1½ teaspoons pure vanilla extract
½ cup pure maple syrup
4 cups diced Ezekiel bread (or your favorite gluten-free bread)
½ cup coconut sugar
Cashew Crema (recipe included), for the topping


In a large bowl, whisk together the coconut milk, eggs, one teaspoon of the cinnamon, nutmeg, vanilla, and maple syrup until combined. Add the bread cubes and toss to coat. Place the mixture in a 13 by 9-inch baking dish, cover, and refrigerate for at least 30 minutes or overnight.

When you are ready to bake the casserole, preheat the oven to 375 degrees.

In a small bowl, combine the remaining one teaspoon cinnamon with the coconut sugar. Sprinkle this over the French toast casserole until the top is covered with the mixture. Bake for 30 minutes or until the top is golden brown. Let it cool for 30 minutes before serving (the center will set more as it cools).

To make the cashew crema, place one cup of raw cashews in a high-powered blender and add ½ cup of water. Blend on high speed until the crema is completely smooth, two minutes.

Spoon some cashew crema over each piece to serve.

The crema will keep well in an airtight container in the fridge for up to five days.

Recipe courtesy of TRUE COMFORT: More Than 100 Cozy Recipes Free of Gluten and Refined Sugar Copyright © 2020 by Kristin Cavallari. Published by Rodale Books, an imprint of Penguin Random House.

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