Ingredients: 16 ounce French loaf of bread 1 ripe banana 3 cups almond milk 1/3 cup ground flaxseed 2 tablespoons agave nectar 1 tablespoon vanilla extract 1/2 teaspoon ground cinnamon 1/2 teaspoon grated nutmeg pinch of salt Topping (we halved the topping as we didn't want to overdo the thing) 1 cup chopped pecans 1 cup raw sugar 1/2 teaspoons ground cinnamon 1/2 teaspoons grated nutmeg 1/4 cup water 1/4 cup oatmeal 20 fresh raspberries or blueberries Directions: "Cut the loaf of bread into 1/2 inch slices. Cut the banana into 1/4 inch slices. Spray a 10x10x2 inch casserole dish with non-stick baking spray. Layer in the bread and banana slices. In a large bowl, whisk together almond milk, flaxseed, agave nectar, vanilla extract, ground cinnamon, and grated nutmeg. Pour or spoon the custard over the layered bread. Let the casserole sit in the refrigerator for at least 30 minutes or overnight. Preheat the oven the 350 degrees F. In a medium size bowl, stir together chopped pecans, raw sugar, cinnamon, nutmeg, and water. If the mixture is too thin, i.e. not thick and almost syrup like, add in oatmeal. Evenly distribute the pralines (or walnuts in our case) over the custardy bread. Bake your Praline French Toast Casserole for 50 minutes to an hour. It may be necessary to place a baking sheet underneath to catch an overflow. When is done, it will be golden brown, bubbling, and puffed up."