Ingredients

The following ingredients have 12 Servings
  • 2 cups Unsweetened vanilla almond milk (divided)
  • 4 Large eggs
  • 4-6 Tbsp Honey * See notes
  • 2 tsp Vanilla extract
  • Pinch of salt
  • 10 Cups Cubed Gluten free white bread (lightly packed (1 18z loaf))
  • 1 Cup Strawberries (sliced)
  • 1/2 Cup Rhubarb (sliced)
  • 1/2 Cup Almond flour
  • 1/2 Cup Gluten free rolled (old fashioned oats)
  • 1/4 Cup Coconut sugar
  • 2 Tbsp + 2 tsp Coconut oil (at room temperature (should be the consistency of softened butter))
  • 2 Cups Strawberries (roughly chopped (260g))
  • 1 Cup Rhubarb (sliced (130g))
  • 2 Tbsp Honey
  • 2 Tbsp Water

Instruction

  • In a very large bowl, whisk together 1 1/2 cups of the almond milk, reserving the rest for later, along with the eggs, honey, vanilla and salt until well combined.
  • Add the cubed bread, sliced strawberries and rhubarb into the mixture and gently toss until the bread is evenly coated in the egg mixture.
  • Pour the mixture into a greased casserole dish. Cover with tinfoil and refrigerate for at least 6 hours - overnight.
  • The next day, preheat your oven to 350 degrees.
  • Pour the remaining 1/2 cup of almond milk of the casserole, to give it some extra moisture, and gently press the bread cubes down so they are nice and packed together.
  • In a small bowl, stir together the almond meal, oats and coconut sugar. Add in the coconut oil and stir, using your hands, until well mixed and crumbly.
  • Sprinkle the crumbs evenly over-top of the casserole and bake until the eggs feel set and the casserole begins to bubble up, about 50 mins - 1 hour. Once cooked, broil the casserole on HIGH for 2-3 minutes until the crumble is lightly golden brown and crunchy. Watch it closely because the crumbs burn quickly!
  • While the casserole cooks, combine all of the ingredients for the sauce in a medium pot on medium heat. Bring to a steady simmer and cook until the strawberries soften, stirring frequently, about 7-8 minutes.
  • Lightly mash the rhubarb and strawberries with a fork, but make sure to leave some texture, and then cook and additional 6-7 minutes until the sauce thickens and slightly reduces.
  • Serve the sauce over the casserole and DEVOUR.