Ingredients

The following ingredients have 4 Servings
  • 1 ½ cup (360 ml) milk ((I used whole))
  • ½ cup (65 g) cornstarch
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 4 tablespoons (60 ml) pure maple syrup
  • ¼ teaspoon black salt ((see note for substitute))
  • 1 tablespoon nutritional yeast
  • 2 teaspoons (10 ml) pure vanilla extract
  • 4 tablespoons (60 g) butter, (melted + more to butter the baking dish)
  • 6 slices of bread ((thick slices, approx.1-inch))
  • ½ cup pecans, (chopped (optional))
  • 3 tablespoons (36 g) granulated sugar
  • Pure maple syrup
  • Confectioner’s sugar (powdered sugar, for dusting)
  • Fresh blueberries (for serving )

Instruction

  • In a large bowl, mix milk, cornstarch, cinnamon, nutmeg, maple syrup, black salt, nutritional yeast, vanilla, and half of the melted butter (2 tablespoons - 30 g).
  • Arrange bread in overlapping rows in the prepared dish. Pour the egg-free custard over, pressing bread down into the custard to help soak it up; spoon some of the mixture in between the slices, if necessary. Let sit for 5 minutes, then press down once more. Cover with foil and refrigerate for at least 1 hour or up to overnight.
  • When ready to bake, preheat the oven to 375º F / 190º C.
  • Remove the foil. Top with pecans and sprinkle with 3 tablespoons sugar. Then drizzle with the remaining 2 tablespoons of melted butter. Bake, uncovered for 20 - 25 minutes, or until lightly brown on top. TIP: After the initial 20 -25 minutes of baking, I usually turn on the oven's broil and bake the casserole for additional 3- 5 minutes until the top is golden brown because we like it crunchier. If you like it soft, you don't need to do this extra step.
  • Dust with confectioner’s sugar, if desired, drizzle warm with pure maple syrup and fresh blueberries. Serve immediately.