Gluten Free Blueberry French Toast Casserole. Gluten Free Blueberry French Toast Casserole – the perfect healthier and delicious make ahead breakfast or brunch. Best of all, this recipe is easy to assemble the night before and simple to customize. Bursting with sweet blueberries, fresh lemon and a crunchy cinnamon streusel topping.
Made with Canyon Bakehouse Heritage Style bread, it comes together in a snap! And don't skip the homemade blueberry sauce. Gluten Free Blueberry French Toast Casserole Maggie. You can cook Gluten Free Blueberry French Toast Casserole using 11 ingredients and 15 steps. Here is how you cook that.
Ingredients of Gluten Free Blueberry French Toast Casserole
- It’s 12 slice of Gluten-free bread.
- You need 8 oz of Cream cheese (2).
- You need 1 cup of Blueberries (fresh or frozen).
- It’s 12 of Eggs.
- It’s 1 cup of Milk.
- You need 1/3 cup of Maple syrup or honey.
- It’s of Blueberry Sauce.
- Prepare 1 cup of Sugar.
- It’s 1 cup of Blueberries (fresh or frozen).
- You need 2 tbsp of Cornstarch.
- You need 1 tbsp of Butter.
It was inspired by recipes I've lusted over but couldn't eat because of my dietary restrictions. So, I made a dairy free French toast casserole recipe with my favorite gluten free bread and fresh blueberries that I could indulge in safely. This Vegan Blueberry French Toast Casserole uses gluten-free bread and applesauce to keep it completely gluten-free, egg-free, and dairy-free. Crispy on the top with a wonderful bread pudding texture below.
Gluten Free Blueberry French Toast Casserole instructions
- Spray a 9 x 13 in. pan with Pam.
- Cut or tear bread into cubes and cover the bottom of the pan.
- Cut cream cheese into 1 in. cubes and arrange evenly on top of bread.
- Sprinkle blueberries on top.
- In a separate bowl, combine eggs, milk and maple syrup/honey.
- Pour the mixture over the contents of the pan.
- Cover the pan with foil and refrigerate overnight.
- For the sauce: Combine sugar and cornstarch with 1 cup water.
- Heat to boiling, stir 2-3 minutes until thickened.
- Add blueberries and simmer 8-10 minutes, stirring occasionally.
- Add butter and turn off heat (sauce may be stored overnight as well).
- The next morning: Preheat oven to 350°F.
- Bake covered casserole for thirty minutes.
- Uncover and bake for another thirty minutes, or until the top is golden brown and the center is firm.
- Warm sauce and serve.
When it comes to pancakes and French toast, I'm probably more apt to make or order pancakes. And yes, you can make this a gluten-free blueberry French toast casserole by using gluten-free bread. But let's talk about the freshness of the bread. You want the bread to be at least a day old and somewhat stale, so the bread cubes will really soak up the egg mixture. This ensures you don't have any egg mixture just sitting off to itself.