Description
This gluten-free, dairy-free blueberry french toast casserole is easy to prep the night before or whip up quickly in the morning and will be a hit for any type of brunch or breakfast gathering, whether it’s lazy mornings at your house or a brunch potluck with friends.
Ingredients
Scale
- 1 loaf of gluten-free bread (I used my favorite, Canyon Bakehouse Cinnamon Raisin Gluten-Free Bread)
- 8–10 eggs (depending on how egg-y you like your casserole, I used 10 eggs)
- 2 tbsp vanilla extract
- 2–3 tbsp cinnamon
- 1 tbsp nutmeg
- 1/4 cup maple syrup
- 1/4 cup almond milk (I like Malk brand)
- 1 bag frozen blueberries
Instructions
- Pre-heat oven to 350 degrees
- Cut the loaf of bread into 1-inch cubes and set aside
- Crack the eggs into a medium bowl and add vanilla, cinnamon, nutmeg, maple syrup and almond milk
- Whisk all wet ingredients together until eggs are just a little frothy and all spices are combined
- Add the bread cubes to the bowl and gently stir until all cubes are fully coated with the wet mixture
- Let sit for as long as you can – ideally 1-2 hours but even 30 minutes will do
- Pour soaked bread cubes into a greased baking pan and use a spatula to scrape any extra liquid from the bowl over the bread cubes
- Spread frozen blueberries over the bread cubes
- Bake for 30 minutes until casserole is set and top is a slightly crispy golden brown
- Serve hot with maple syrup
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Breakfast