There’s something so comforting about sweet cinnamon-y aromas filling the house in the wee hours of the morning.  My Mom made this stuff (well, the totally non-Paleo kind) for so many Christmas and Easter mornings so the scent evokes some very potent warm-and-fuzzies.

Warm-and-fuzzies are exactly what I need, too…I’m honestly a little homesick after spending last week surrounded by friends and family, and with my Man out of town for the week I’m a little lonely, too.  Woe is me…

Oooey-gooey, carmelized-on-top, sweet baked goodness?

Yes, Please.

Ingredients

1 Loaf Paleo-Friendly Bread (I used banana bread…I’ll post a recipe soon)

10 Eggs

3/4 c Coconut Milk

1/2 t Salt

1 t Cinnamon

1 t Vanilla

Instructions

Arrange slices of bread in a greased 2 QT baking dish.

Beat the eggs, coconut milk, and seasoning with an electric mixer until frothy.  Pour over bread, cover the dish, and place in the refrigerator for at least 3 hours or overnight.

Bake at 350 degrees for 30-40 minutes until golden brown on top.  Serve with butter and maple syrup!

Related posts:

Apple Banana Berry Paleo Baked ‘French Toast’ Paleo French Toast Baked Pumpkin Alfredo Casserole Thanksgiving Challenge: Paleo Yeast Rolls