I found this recipe from the one and only Paula Dean and made it into a healthier gluten-free recipe that we all can enjoy with our mothers!
Ingredients
- 1 loaf of tapioca bread (gluten-free bread)
- 8 large eggs
- 2 cups of coconut half and half
- 1 cup unsweetened almond milk
- 2 tablespoons of organic sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Dash salt
- Grade B Maple syrup
Directions
Slice tapioca bread into 20 slices, 1-inch each. Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a whisk until blended. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F.
Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
Praline Topping:
- 1/2 pound (2 sticks) butter
- 1/2 cup of honey
- 1 cup chopped pecans
- 2 tablespoons light agave nectar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Directions:
- Combine all ingredients in a medium bowl and blend well.
Enjoy!
Fit Chic