Want to show your Mom you love her? Make this. For real. This totally indulgent breakfast will be the best thing you’ve ever made her. It’s what I’m serving my Mom tomorrow! I made the recipe smaller (5 servings) because Mother’s Day will be just me, my Mom and Joe, but it’s super easy to double this recipe for bigger families.
If you’ve never made a french toast casserole – they are the best! You can prep everything the night before, put in the fridge over night and pop it in the oven. 35 minutes later you have an incredible breakfast!
I’m called this a Hawaiian French Toast Casserole because as it was cooking the smell of coconut and banana wafted through the apartment. It was better than any candle I’ve ever had. And, it smelled just like when I was at the beach in Hawaii. Totally tropical and delicious. If you want to make this breakfast a little bit healthier skip the brown sugar glaze. It’s totally indulgent and delicious though – and with it you don’t need to add any syrup. I’m definitely having mine with the glaze… but I also have a six mile run schedule for tomorrow! (It’s my longest ever!)
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- ¼ cup Coconut Oil
- 1 cup Brown Sugar
- 10 slices Bread
- 2 Bananas
- 1 teaspoon Agave
- ¼ coconut extract (or Vanilla)
- pinch Salt
- 1 tablespoon Flax Meal
- 1 ½ cup Soy Milk (or any milk of your choice)
- ½ cup chopped Macadamia nuts
- 1/8 cup shredded Coconut
- Preheat oven to 375°
- In a food processor mix flax, agave, coconut extract, salt, and 1/2 of a banana. Let sit while you prepare the glaze.
- In a small sauce pan heat coconut oil over medium heat until melted. Add brown sugar and mix until oil is absorbed. Pour mixture over the bottom of your casserole tray.
- Slice the remaining 1 1/2 bananas and place them on 5 of the slices, and cover with another slice creating a small sandwich. Layer the bread on top of the glaze. Pour macadamia nuts over bread.
- Add to your food processor the soy milk and blend until smooth. Pour the mixture over the bread, making sure to coat the edges of the bread.
- Put in the oven and cook for 35 minutes, then add coconut. Cook until coconut is lightly toasted and remove from the oven.
- Serve warm.