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.

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Cashew-Chai French Toast Casserole

Prep Time 8 hours hours

Cook Time 30 minutes minutes

Total Time 8 hours hours 30 minutes minutes

Servings 6

Calories 450kcal

Author Lauren Keating

Ingredients

• 1 loaf 16 ounces Italian bread
• 2 cups Silk unsweetened cashew milk
• 3 bags chai tea
• 2 bananas
• 2 tablespoons brown sugar
• 2 Tablespoons chia seeds
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon
• ½ teaspoon ground cardamom

For the Topping:

• 4 Tablespoons butter or dairy-free butter cut into small pieces
• ¼ cup brown sugar packed
• 2 tablespoon light agave nectar
• ½ teaspoon cinnamon
• ¼ teaspoon ground cardamom
• ⅓ cup cashews roughly chopped

Instructions

• Cut the bread into 1-inch pieces; place in a large mixing bowl.
• In a saucepan, bring the cashew milk to a simmer. Remove from heat and add the tea bags. Let the tea steep for 5 minutes, then discard the bags. Transfer the cashew milk to a blender. Add the banana, brown sugar, chia seeds, vanilla, and spiced; blend until smooth. Pour the liquid over the bread; turn to coat.
• Transfer the bread and any extra liquid to a 9x13-inch casserole dish. Cover and refrigerate overnight.
• The next morning, heat the oven to 350ºF.
• In a small bowl, combine the butter, brown sugar, agave, and spices; mix with a form until the mixture is crumbly. Stir in the cashews. Spread the topping over the uncovered casserole.
• Bake 30 minutes, or until puffed and golden brown.

Nutrition

Calories: 450kcal | Protein: 10.1g | Fat: 17g | Cholesterol: 12mg | Fiber: 5.3g

This conversation is sponsored by Silk. The opinions and text are all mine.