1 loaf grain-free or gluten-free bread (I used my Sandwich Bread from Against all Grain because I had a loaf in the freezer, but I think my Blender Bread or my Nut-Free Sandwich bread would be really good in this)
Toppings: coconut milk whipped cream, berries, pure maple syrup
Lightly grease the inside of a 9-by-9-inch baking dish or skillet with ghee or coconut oil. I used a 9-inch oval gratin baker.
In a shallow bowl, whisk together the eggs, almond milk, coconut milk, lemon zest, lemon juice, vanilla, cardamom, and 3 tablespoons of the maple sugar.
Cut the loaf into 1-inch thick slices. Dip each piece in the custard mixture, allowing it to soak up a little of the liquid before flipping it to the other side. Place the pieces in the prepared dish, slightly overlapping them. Pour any remaining custard over top.
Cover tightly and refrigerate overnight. Preheat oven at 350, bake, covered, for 25 minutes, until the custard is mostly set. Uncover and bake an additional 15 to 20 minutes, until the custard is set and the bread is golden.
Remove the pan and turn the oven to broil on high. Sprinkle the remaining 1 tablespoon of maple sugar over the french toast and place the dish back in the oven on the highest rack. Broil for 45 seconds to 1 minute, until the sugar has browned and the bread is slightly golden on the edges.
Serve hot topped with desired toppings.
Store leftovers tightly covered in the dish in the refrigerator for 3 to 5 days. Reheat in an oven set to 400F for 6 to 8 minutes.
Keywords: breakfast, paleo, paleo lifestyle, danielle walker, against all grain, lemon, baking, French toast,