Lightened-up cashew-chai French toast casserole smells amazing and tastes (and smells!) incredible! Put it together the night before you want to bake it, making for a super easy morning – perfect for Christmas!
For the past few months, I’ve been seeing recipe after recipe using cashew milk. And I’ll admit it, I was jealous. Where were they all getting cashew milk that was cheap enough to drink? I’ve only ever known it to be part of a juice cleanse and those are definitely not affordable.
Finally, I found it, right there next to the coconut milk I buy every week: Silk cashew milk. I brought some home and took a tentative taste, not fully knowing what to expect. It was thick and creamy, and definitely tasted strongly of cashews. I bought the unsweetened version; with a little honey stirred in and cinnamon dusted over the top, it’s just as delicious as the cashew milk I was familiar with.
I’m not sure why, but the idea of making French toast casserole with the cashew milk immediately jumped into my head. I love traditional French toast casserole (also known as baked French toast), but it’s typically loaded with eggs, cream, and enough sugar to make you jittery all day long. So, I lightened it up!
I scrapped the traditional custard and made one with cashew milk, bananas, and chia seeds. I cut way back on the sugar and used agave nectar instead of the corn syrup most recipes call for. Since I love warm spices with cashews, I infused the milk with chai and added lots of cinnamon and cardamom. (I think the cashew milk would also be delicious in my one-pot shrimp and udon bowls.)
My lightened up French toast casserole still has more calories than my typical breakfasts do, but it’s great for a special occasion! PS – I used regular butter, but if you use dairy-free butter the casserole would also be vegan.
This conversation is sponsored by Silk. The opinions and text are all mine.