MMMMMMmmmmmmmmm, can you smell it?? Soft baked cinnamon covered french toast with a  little crumbly topping!!!

The most divine smell to wake up overnight guests or your family for the start of the day! Perfect for a lazy weekend brunch or easily made the night before, baked in the morning and ready for the work or school day.

Actually it’s even transportable and the hubby or you can take a piece to work and heat it up there!

 

 

 

Topped with some fresh berries, honey or even cream if you like!

 

 

 

 

Would you believe this is actually sugar free, gluten free and dairy free? Yes, yes it is!

Of course you don’t have to use gluten free bread as I did. You can use whatever bread you like! Of course you can use all eggs and skip the egg whites (add 2 eggs to replace whites I used!)

Of course you don’t have to use coconut milk. You can use whatever milk you like! And of course you don’t have to use stevia in the egg mixture, change it to 1/4 cup of honey instead.

Really so adaptable and will still be excellent anyway you make it!

Just and FYI: any adaptions you make will change all the nutrition info! I use nutrition data.com for entering ingredients and do the rest on weight watchers online for points.

 

 

I tested this recipe out on one of my daughter’s friends who slept over. One who specifically doesn’t ever eat anything like I make and was a little unsure. She tried one bite, topped with some maple syrup and ate the whole piece! Said she loved it and I made sure to tell her momma!

P.S. I never ever tell them them the details of a recipe until after they’ve tried it. I only shared it was baked cinnamon oatmeal.

 

Nutrition Info

Servings: 8* Calories per serving: 319* Fat: 18g* Cholesterol: 159mg* Sodium: 241mg* Carbs: 32mg* Fiber: 6g* Sugars: 11g* Protein: 13g* Points+: 9*

 

 

 

 *adapted from my Peach Baked French Toast

Overnight Cinnamon Crumble Baked French Toast [Dairy, Sugar & Gluten Free]

Ingredients

• 6 eggs
• 1/2 cup egg whites
• 1 (13.5 ounce) can light coconut milk
• 2 teaspoons ground cinnamon
• 2 teaspoons liquid vanilla stevia
• 2 teaspoons vanilla extract
• 2 tablespoons ground flax seed
• 5 cups or 10 slices cubed Gluten Free bread ( I used Udi’s Omega Flax & fiber)

Cinnamon Crumble

• 1 cup quick oats
• 1 cup shredded unsweetened coconut
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 teaspoon ground cloves
• 2 teaspoons vanilla extract
• 1/4 cup honey
• 1/4 cup coconut oil, melted

Directions

Preheat oven to 350 degrees. Whisk together all ingredients except bread and crumble topping. Spray a baking dish with cooking spray. Place bread into dish, pour egg mixture over bread. In a large bowl, stir together topping ingredients. Sprinkle cinnamon crumble topping over top. Refrigerate overnight and bake in the morning or bake immediately. Bake uncovered for a good 45-50 minutes until center is not visibly liquidy. Serve with fresh berries and honey if desired.