I was worried about how this would turn out, and was a little worried it was too goopy. But tipsy brunch goers and a 3-year-old loved it, so I feel good about it. I think I'll use less egg replacer next time.
What I changed:
Used cashew milk instead of almond milk
Used Bob's Red Mill egg replacer instead of making flax eggs
Skipped the sugar topping
Didn't torch it to make it brulee
Source: Rabbits & Wolves | Serves: 1 casserole dish | Time: ~1 hr + chill time
1 large loaf of French bread
2 cups cashew milk
4 Bob's Red Mill egg replacers
1/2 cup applesauce
3 tbsp maple syrup
1 tbsp vanilla
Cut up the bread into large pieces. Let sit out for a bit to dry out. Then place about half the bread in a single layer in the bottom of a 9x13 inch pan.
In a large mixing bowl, add the cashew milk, maple syrup, and applesauce. Whisk to combine.
Now add the egg replacers and vanilla to the wet mixture. Whisk until fully combined.
Pour half the mixture on top of the bread. Then add the remaining bread, filling in any gaps and pressing together. Pour the remaining wet mixture over all of the bread. Press everything together and down in the custard like mixture to get all the bread to soak it up. Cover and place in the fridge overnight.
In the morning, preheat oven to 350 degrees. Bake the casserole uncovered for 35-45 minutes until firm and crisp on top.