Ingredients
For The Casserole:
- 2 cups unsweetened vanilla almond milk divided
- 4 large eggs
- 4 tablespoons honey
- 2 teaspoons vanilla extract
- Pinch of salt
- 1 18-ounce loaf gluten-free white bread cubed, lightly packed
- 1 cup strawberries sliced
- 1/2 cup rhubarb sliced
For The Crumble:
- 1/2 cup almond flour
- 1/2 cup gluten-free rolled old-fashioned oats
- 1/4 cup coconut sugar
- 2 tablespoons + 2 teaspoons coconut oil at room temp, should be the consistency of softened butter
For The Sauce:
- 2 cups strawberries roughly chopped
- 1 cup rhubarb sliced
- 2 tablespoons honey
- 2 tablespoons water
Instructions
- In a very large bowl, whisk together 1 1/2 cups of the almond milk, the eggs, honey, vanilla, and salt until well combined.
- Add the cubed bread, sliced strawberries, and rhubarb to the mixture. 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 or overnight.
- The next day, preheat oven to 350°F.
- Pour the remaining 1/2 cup of almond milk over the casserole to give it some extra moisture. Gently press the bread cubes down so they are packed together.
- In a small bowl, make the crumble by stirring together the almond flour, oats, and coconut sugar. Add the coconut oil and stir with your hands until well mixed and crumbly.
- Sprinkle the crumble evenly over the casserole. Bake until the eggs are set and the casserole begins to bubble, about 50 minutes to 1 hour.
- While the casserole bakes, combine all the ingredients for the sauce in a medium pot over 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. Cook an additional 6-7 minutes until the sauce thickens and slightly reduces. Set aside.
- Once the casserole is set, broil it on high for 2-3 minutes, until the crumble is lightly golden brown and crunchy. Watch it closely because the crumbs can burn quickly!
- Pour the sauce over the casserole and serve warm.