Canyon Bakehouse: Review and Recipes
When you get an opportunity to work with a company whose product you already love, you don’t pass it up. So when Canyon Bakehouse approached me wondering if I was interested in trying some of their new flavors, I couldn’t have said yes fast enough!
We fell in love with Canyon Bakehouse breads a few months back when our local store started carrying them. I was always keeping my eyes open for new gluten-free bread, because let’s be honest, a wide variety of quality gluten-free bread is severely lacking in our regular grocery store. (Trader Joe’s and Whole Foods are a bit of a hike for us!) After discovering their heritage honey white flavor, we were hooked. It wasn’t too crumbly, so sandwiches no longer fell apart. It wasn’t too dense, so no more gummy texture. It toasted perfectly too! Some breads I’ve tried get too hard in the toaster from being too dry to begin with, not this one!
I received a shipment containing their New Honey Oat and Hawaiian Sweet Bread flavors. Just like the rest of their breads, these new flavors contain no GMO’s, no preservatives, no artificial flavors, colors, or sweeteners, but these new flavors also come in their NEW Stay-Fresh Packaging.
The new stay fresh packaging is awesome! It stays fresh for up to 90 days inside it’s sealed package! (Once open use within 5 days.) This allows me to store the bread on the counter instead of loading up my freezer, which is great because we currently go through two loaves of bread a week, sometimes more!
I made a bunch of different meals for Harper using the NEW Honey Oat flavor, and they were all devoured in minutes!
As soon as I found out I’d be receiving the NEW Hawaiian Sweet Bread I instantly thought of Pineapple Coconut French Toast Casserole.
I love love love this recipe!
I have made it with regular bread before, and in my honest opinion, gluten-free is way better .
Casseroles in general, get a bad rep, because they are usually dense, filling and loaded with refined sugar; leaving you rendered useless, in a blissful food coma. Not exactly ideal for starting off a productive day. But, one of these things is not like the other…and it’s my Pineapple Coconut French Toast Casserole.
I made the casserole this time using the Hawaiian Sweet Bread and after doing so, I can confirm that there is no other bread to make it with! This bread is stellar! It provided just the right amount of sweetness without making the casserole too sweet, and making it with gluten-free bread and almond milk makes a world of difference on how you feel after eating it. No more food coma, just the bliss!
I decided to top it with a Mango Maple Salsa (recipe at the end) which in hindsight would have been phenomenal with So Delicious Dairy Free Coco-Whip on top too! You could use maple syrup, pancake syrup, honey, or powdered sugar.
This breakfast is great for feeding a family or a crowd, and makes a fantastic potluck brunch dish!
It was a major hit in our house and I hope you enjoy it as much as we did!
Pineapple Coconut French Toast Casserole
Pineapple Coconut French Toast Casserole
- 1 loaf Canyon Bakehouse Gluten-Free Hawaiian Sweet Bread
- 6 eggs
- 1 1/2 c. Unsweetened Almond Milk
- 1/4 c. Woodstock Organic Cane Sugar
- 1 1/2 tsp. Vanilla Extract
- 1 c. Pineapple, finely chopped (I used fresh, but canned is fine)
- 1/2 c. Organic Unsweetened Coconut Flakes
- 1 c. Gluten-Free Flour
- 1 c. Woodstock Organic Brown Sugar
- 8 tbsp. Butter, cold and cubed
- 1/3 c. Organic Unsweetened Coconut Flakes
- Spray an 8×11″ or 9×13″ baking dish with cooking spray.
- Cut and cube the bread into small pieces. Spread half of the bread over the bottom of the casserole dish.
- Sprinkle in 3/4 of the pineapple and coconut.
- Spread the remaining bread on top and sprinkle remaining pineapple and coconut.
- In a mixer, blend milk, eggs, sugar, and vanilla together. Pour the mixture evenly over the casserole.
- Cover and refrigerate overnight (or at least six hours)
- Preheat oven to 350 degrees.
- In a small bowl, mix brown sugar and flour together. With a fork or pastry cutter, mix butter into flour mixture until it resembles coarse crumbs. Add in coconut.
- Sprinkle topping evenly over casserole.
- Bake for 40-45 minutes, or until casserole is golden brown and set in the center (if needed: at about the 35 minute mark I tent the casserole with foil to prevent it from browning too much)
Mango Maple Salsa
Yields 4 servings
- 1 Kiwi, peeled and chopped
- 1/2 Mango, peeled and chopped
- 4 large Strawberries, hulled and chopped
- 1/4 c. Pineapple, chopped
- 2 tbsp. Maple Syrup
Mix it all up in a bowl and spoon it over your Pineapple Coconut French Toast Casserole.
**I recommend you make a fresh batch of the salsa for any leftover casserole. I find the salsa doesn’t keep well in the fridge, so I only make enough for what we will use that morning, you can adjust the amount of fruit and even add banana and mandarin oranges too if you like!