- 1 loaf of crusty sourdough or French bread
- 8 whole eggs
- 2 ½ cups Oatsome Original oat milk
- 3/4 cup granulated sugar
- 2 Tbsp vanilla extract
- warm pancake syrup, for serving
- 1 cup fresh berries, for serving
For the French toast: Grease the baking pan with butter. Tear the bread into chunks, or cut it into cubes, and evenly distribute it in a greased 9×13 pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, granulated sugar, and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (overnight preferably).
When you’re ready to bake the casserole, preheat the oven to 350°F. Remove the casserole from the fridge and bake for 45 minutes for a softer, more bread pudding texture or for 1 hour or more for a firmer, crisper texture.
Scoop out individual portions. Top with berries and drizzle with warm pancake syrup.