Over-night blueberry french toast *gluten-free

  1. 2 cups frozen wild blueberries (Trader Joe’s)
  2. 1 loaf of Udi’s bread, cut in cubes (or bread of choice)
  3. 5 eggs
  4. 1 cup unsweetened vanilla almond milk
  5. 1/4 cup coconut sugar (you could substitute with honey)
  6. 1 tsp vanilla extract
  7. 1 tsp cinnamon
  8. Pinch of nutmeg
  1. Grease a 9×11 pan with coconut oil or butter.  (Do this!  I forgot and it was a mess to clean up!)  Place the bread and blueberries into the pan.
  2. Whisk together the eggs, almond milk, honey, vanilla, and cinnamon in a medium bowl. Pour the egg mixture over the bread and blueberries. Lightly stir to coat.  (Place in fridge over-night and bake in the morning or you could just bake right away.  I like having something all ready to toss in the oven with no work for weekend mornings and school days alike.)
  3. Bake for 35-45 minutes at 350F. Remove from the oven and allow to rest for 15 minutes before serving.
  4. Serve with bacon and drizzle with syrup.  It makes everything better 🙂

About spinningitall

Join me as I try to spin it all; work, family, exercise, healthy living, and healthy eating. Perhaps we can learn together. Hilarity is certain to be involved.
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1 Response to Over-night blueberry french toast *gluten-free

  1. Kelly Nelson says:

    Kim, I’m glad to see you’re back to blogging! I’ve missed your posts & recipes 🙂 Hope you, Ryan & your boys are well!

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