Baked French Toast

I don't like cooking but love to bake. It's most likely because there is a lot of prep in cooking, and so many dishes and pots are used. One bowl recipes are right up my alley, and this one is delicious! You can use substitutes for eggs (if you're vegan you can use 1/4 c puréed banana, applesauce or oil per egg or even 1T ground flaxseed with 3 T water), sugar (honey, molasses and artificial sweeteners) and milk (water, soy milk, rice milk, and even white grape or apple juice).  This is a baked dish, so the overall texture is easy to obtain.  The substitutes work based on taste. INGREDIENTS 1 loaf of french or other baguette style bread, cut into 1-inch cubes.  Sourdough makes a tangy meal. You'll get about 6 cups  6 eggs or egg substitute  3 cups Skim or soy milk 1 Tablespoon Organic sugar or 1/4 cup honey 1 teaspoon vanilla extract TOPPING 2 tablespoons butter, cubed 3 Tablespoons organic sugar 2 teaspoons ground cinnamon 3 Tablespoons crushed pecans Maple syrup or agave to taste

DIRECTIONS

Put cut up bread cubes in a greased baking dish approximately 13-in. x 9-in. x 2-in.  You can use other sizes depending on how much bread you cut. In a separate bowl, mix together all of the other non- topping ingredients. Pour over bread. Cover and refrigerate for 8 hours.  Its easier to let it soak overnight.  Be sure that your substitutes have added enough moisture to soak the bread thoroughly.

Remove from the refrigerator 15-20 minutes before baking. If you like a rich taste, you can dot the top with butter. Combine sugar and cinnamon, add ground nuts and sprinkle over the top. Cover and bake at 350 degrees F for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes. Serve with syrup if desired.