Paleo Baked French Toast Casserole

About a year ago I came across a pin that peaked my interest.  I followed the link to a great blog called the Paleo Spirit.  She had created the most amazing dinner rolls.  I have made them many times.  In fact, I have the recipe memorized.  I even wrote to the blogger and told her my intentions to create something from these fabulous rolls.  Well, I have finally done it.  This French Toast Casserole is great.  It has a crunchy top, chewy custard bottom, and a good cinnamon flavor.  The other benefit is its not super sweet.  If you have someone that wants a sweeter version, then just need to add a drizzle of maple syrup, but it really doesn't need it.  I hope you enjoy this recipe for your upcoming holidays, or just some random weekend.  :)

Paleo Baked French Toast Casserole

3 batches of dinner rolls (link to the recipe), you may want to overcook the rolls slightly, cooled and cut into quarters
8 eggs
2 cups milk of choice (almond, coconut, dairy)
1/4 cup maple or coconut sugar
3 tbsp vanilla

Topping
3/4 cup almond flour
1/4 cup maple or coconut sugar
1 tbsp cinnamon
1/4 tsp sea salt
8 tbsp cold butter (you can try another fat, but I recommend grass fed butter)


Grease a 9x13inch pan.  Place the quartered rolls in the pan and allow to sit and get slightly stale for about an hour or two.  In large bowl mix eggs, milk, sugar, and vanilla.  Pour the mix (through a colander if you don't like the stringy parts of the eggs) over the rolls.  Gently toss to ensure all pieces of roll get coated in the egg mixture.  Cover the pan and place in the refrigerator for at least several hours, but overnight works even better.  Cut the butter into small pats.  Either pulse the topping ingredients in a food processor, or use forks/pastry blender to mix the topping.  Continue until the topping is formed into crumbs.  Place the crumbs in a container or bag and store in the refrigerator until you are ready to bake.  Preheat the oven to 350 degrees.  Pour the topping over the casserole.  Bake for 45 minutes to 1 hour.  If you want it less crisp and more custard-like then cook for 45 minutes, if you prefer it more crisp, cook for the hour.  Serve warm and enjoy!!

Paleo waffles (version 3.0)

I have created multiple versions of paleo waffles. I really believe this is the best version yet. These waffles freeze wonderfully and can be quickly cooked up in the toaster. I make an enormous batch so that I only have to make them once a month. These things are lifesavers on weekday mornings. I hope you enjoy them!

Paleo Waffles

2/3 cup + 2 tbsp coconut flour

2 1/4 cup almond flour

1/4 cup + 2 tbsp tapioca flour (arrowroot probably works as well)

1 1/4 tsp salt

1 1/4 tsp baking soda

20 eggs (10 whites separated, beaten to stiff peaks with 1 tbsp coconut or maple sugar)

5 tsp vanilla

1 2/3 cup milk of choice (coconut, almond or pasture raised cow milks all work great)

In large bowl mix together the dry ingredients (flours, salt and baking soda). Add the 10 whole eggs and 10 egg yolks, vanilla and milk. Stir until smooth. Gently fold in half of the beaten egg whites. When fully incorporated, add remaining egg whites. Cook in your waffles iron according to the irons instructions. If you plan to freeze and toast you can cook until only lightly browned. If eating immediately, cook until golden brown. Serve and enjoy or freeze and enjoy another morning. 

*when freezing the waffles, lay them on a parchment lined cookie sheet until partially frozen. Then place in storage container or bag. This will prevent the waffles from sticking together.