French Toast Casserole

For the French Toast

• 4 cups of cubed French bread
• 1/4 cup of non-dairy margarine
• 3 tbsp of ground flaxseed
• 1/2 cup of warm water
• 2 cups of non-dairy creamer, either almond or coconut
• 1 cup of almond milk
• 1/2 cup of granulated sugar
• 1 tbsp of vanilla extract
• 1/4 tsp of ground cinnamon
• 1 tsp of salt

For the Praline Topping

• 1/4 cup of all-purpose flour
• 1 cup of light brown sugar
• 1 cup of chopped pecans
• 1/4 cup of non-dairy margarine

For the French Toast

1. Generously spread the margarine in the bottom of a large glass or ceramic baking dish.
2. Place cubed French bread in baking dish.
3. In a small bowl, whisk the flax seed and water together. Set aside for 5 minutes.
4. In a large bowl, add flax seed mixture, creamer, almond milk, granulated sugar, cinnamon, vanilla, and salt. Beat with an electric mixer until well blended.
5. Pour this mixture over cubed bread, making sure the bread is covered evenly.
6. Cover and refrigerate for two hours.
7. While the bread mixture is resting, prepare the praline topping.
8. Cover the dish with the bread mixture in foil. Put in a water bath and bake at 350 degrees Fahrenheit for two hours.
9. Uncover, put praline topping on and continue to bake for 15 minutes.

For the Praline Topping

1. Combine the brown sugar and flour in a mixing bowl.
2. With a pastry blender or fork, blend in the margarine into the brown sugar and flour mixture.
3. Add chopped pecans (if desired).
4. Set aside.