Overnight Gluten Free Blueberry French Toast Casserole
This easy gluten free blueberry french toast casserole will impress everyone at your dinner table!
Ingredients
- 8 slices gluten free Canyon Bakehouse Heritage Style Bread cubed
- 1 cup blueberries
- 1 8 oz pkg cream cheese cubed
- 8 eggs beaten
- 1 1/2 c milk of your choice
- 1 tsp vanilla
- 3 tbsp maple syrup
- 1 tsp cinnamon
Blueberry Sauce
- 1 cup white sugar
- 2 tbsp cornstarch
- 1 cup water
- 1 1/2 cup blueberries can be frozen
- 1 tbsp butter
Instructions
- Place brick of cream cheese in freezer, and allow to harden. This makes it easier to cut. Cut into cubes once firm.
- Lightly grease an 11 x 7 oval baking dish
- Cut 8 slices of Canyon Gluten Free Heritage Style White or Whole Grain bread into 1 inch cubes.
- Arrange half of bread cubes into bottom of baking dish.
- Spread 1 cup of blueberries on top of bread chunks, followed by the cubed cream cheese, and then the rest of the bread cubes.
- In a large bowl, whisk eggs, milk, vanilla, syrup and cinnamon. Once combined, pour over casserole.
- Cover casserole with sarah wrap, and place in fridge overnight.
- The next morning, remove casserole from refrigerator, at least 30 minutes prior to baking. You want the dish to come to room temperature before putting into the oven. If you don't wait, it could cause your dish to crack in the oven, from the sudden and drastic change in temperature.
- Meanwhile, preheat oven to 350 degrees.
- Remove plastic wrap from chilled casserole, and then cover with aluminum foil.
- Cover baked for 40 minutes
- Remove foil, and bake for another 30 minutes.
- While casserole is baking, prepare blueberry sauce. Combine sugar, cornstarch and water in a medium pot. Stir until cornstarch is dissolved.
- Bring to a simmer, and heat for 3-4 minutes to dissolve the sugar.
- Add 1 1/2 cups of blueberries (either fresh or frozen.), and simmer for 10 minutes, until berries burst and sauce starts to thicken.
- Remove sauce pan from heat, and add 1 tbsp butter.
- Once casserole is finished baking, remove from oven, and allow to cool for 5 minutes. (This prevents you burning your mouth!) Serve warm with bueberry sauce on top.
Tried this recipe?Let us know how it was!
