Paleo Easter Brunch French Toast Bake

Paleo French Toast Bake recipe

Serves: Makes 8 servings


  • 4 tablespoons butter flavored shortening, melted ( you can also use whole grass fed butter, or another non-dairy butter flavored spread)
  • ¾ cup firmly packed coconut sugar or maple sugar
  • 1 ½ to 2 packages Snackin’ Free Bread of choice, cubed (or preferred paleo/gluten-free bread)
  • 8 large eggs, lightly beaten
  • ½ cup non-dairy milk of choice ( nut, seed, or other)
  • 1 tablespoon pure vanilla extract ( almond or other extracts can also be used)
  • ¾ cup orange juice (fresh preferably)
  • Zest of 1 orange
  • ¼ teaspoon freshly grated nutmeg
  • Pinch of pink himalayan salt
  • ½ cup chopped nuts (pecans, walnuts, or other) (optional)
  • ½ cup dried fruit (currants, raisins, cranberries, blueberries) (optional)


  1. In a 13″ x 9″ x 2″ baking dish, combine the melted shortening and coconut sugar until smooth and sugar is dissolved.
  2. Mix together bread cubes and dried fruit if using and place in the dish. In a large mixing bowl, whisk together with other ingredients (eggs, milk, vanilla, orange juice, orange zest, nutmeg, and salt).
  3. Pour egg mixture over the bread slices, allowing bread to absorb the mixture, this step may take a while so cover with plastic wrap and refrigerate for at least 3 hours and up to overnight (the longer the better).
  4. Remove from refrigerator and allow to come to room temperature about 30 minutes before placing in the oven.
  5. Top with nuts of your choice if using and place in a preheated 350°F on a center rack.
  6. Bake approximately 30 to 45 minutes until browned and set.
  7. Remove, cool slightly, and serve with your favorite syrup, maple sweetener of choice, or fresh fruit topping.