Pumpkin Almond French Toast Casserole

Thanksgiving! You’re here!

I don’t have time to post much, since I’m going on six hours of cooking and I’m not even close to done.

All I have to say is…make this. Do it now. It’s easy. And PLEASE stick around for our insanely awesome no bake, soy-free, gluten-free pumpkin pie recipe, coming soon!

4-5 cups cubed crusty bread (I used a mix of ciabatta and French bread)

1 cup pureed pumpkin

1 1/4 cup coconut milk

3/4 cup raw cashews

1/2 cup sliced almonds

1/2 cup raisins

2 tsp pure vanilla

2 tsp cinnamon

• Blend together all ingredients except bread, almonds and raisins until smooth
• In a greased casserole dish, pour in bread cubes, almonds and raisins
• Pour pumpkin mix over bread and then cover and refrigerate overnight
• The next morning, remove cover and bake at 400 degrees for 30 minutes