Baked Blueberry French Toast - Gluten and Dairy free!
Who doesn’t love a make-ahead meal?
This baked French toast is PERFECT for when you have guests for brunch and you want something you can make ahead. All of the prep can be done the day before and you can pop it right in the oven in the morning.
Prep Time: 20 min
Cook Time: 50 min
WHAT YOU’LL NEED
1 loaf of gluten free bread (I like the brand Canyon Gluten Free)*
16 oz container of blueberries
8 eggs
2 cups nondairy milk (I used cashew milk)
1/2 cup coconut cream
2 tsp cinnamon
2 tbsp coconut sugar
1 tbsp vanilla
3 tbsp butter, divided into 6 slices (omit if dairy free)
*If you're using bread that isn’t gluten free, it’s best to use slightly stale bread to increase the absorption of the wet ingredients and prevent it from getting soggy. If you use gluten free bread, you’re in luck because it’s usually dry af already.
WHAT YOU’LL DO
Cut bread into 1 inch cubes.
Place half of the cubes into a 12” cast iron pan, or any other oven safe dish.
Layer 1/2 of the blueberries on top of the bread.
Layer in the rest of the bread and spread the remaining blueberries on top.
In a large bowl, whisk together eggs, milk, coconut cream, cinnamon, coconut sugar, and vanilla until combined.
Slowly pour the mixture over the bread until evenly soaked.
Refrigerate for at least 3 hours, ideally overnight.
When ready to bake, allow the dish to sit at room temperature for at least 30 minutes prior to baking.
Preheat the oven to 350 degrees.
Top with sliced butter (see photo below).
Bake for 50 minutes, or until cooked through.
Top with fresh blueberries, maple syrup, and powdered sugar if desired.
