Ingredients (feeds 2)

3 large eggs
3 tbsp cashew milk
1 tbsp coconut sugar
1/2 tsp vanilla
1/2 tsp cinnamon
few grates of fresh nutmeg (or a pinch if using pre-grated)
pinch of salt

3 slices of bread, roughly cubed (I used the GF multigrain bread from Little Northern Bakehouse)
1 medium banana, sliced
2-3 tbsp walnuts, roughly chopped

coconut oil (for greasing)
maple syrup (for topping)

Method

1. In a small mixing bowl, whisk together eggs, cashew milk, coconut sugar, vanilla, cinnamon, nutmeg, and salt.
2. Grease small casserole dish or two large ramekins with thin layer of coconut oil.
3. Layer half of the bread, half of the bananas, half of the walnuts, and half of the egg mixture in the casserole dish (1/4 each if using two ramekins). Layer on top remaining bread, bananas, walnuts, and egg mixture.
4. Turn oven on to 350°F – as the oven comes to temperature, your bread will soak in the egg mixture. Press down the bread into the liquid once or twice while the oven is heating up to make sure everything gets a chance to absorb liquid.
5. Place into the oven and bake for 25 minutes on centre rack.
6. Allow to cool slightly before topping with maple syrup and eating.

Notes:

1. If using bread that comes in smaller slices, use the amount that you think would equate 3 regular slices of bread.
2. You may choose to cut your bananas into shapes like I did. Use the off cuts in the middle layers so that they do not go to waste.
3. Walnuts are substituted well with pecans or pumpkin seeds (pepitas).