Baked French Toast with Blueberries

This is a great breakfast you can make the night before and then bake in the morning. It is pretty much "French Toast Casserole."

I prefer to use a bread like french bread. Brioche would be ideal for this, however, finding day old Brioche in this town in a pinch is not realistic unless  you make it. So regular old grocery store french bread works great, too!

 

Ingredients

1 loaf French Bread

6-8 Eggs

1 1/2 cup Milk

{rice, soy, or coconut work in this recipe, too}

2 tsp Vanilla

1 tsp Salt

2 tsp Cinnamon

1/2 cup sugar

3/4 Fresh or Frozen Blueberries

Maple Syrup to Serve

To Make:

Slice bread to desired thickness and arrange in a baking dish.

In a large bowl whisk together eggs, milk, sugar, salt, cinnamon, and vanilla. 

Pour egg mixture over bread. Sprinkle with blueberries. 

At this point to you refrigerate for 1-2 hours or overnight. 

To Bake:


Preheat oven to 350 degrees.


Bake the casserole for about 20-25 minutes or until egg mixture is set. 


Serve warm with maple syrup or honey!

Enjoy!

Blueberry Peach Crisp | Gluten & Dairy Free

This is a very quick and easy recipe and contains no butter, milk, or wheat flour. It even passed the approval of my husband and that's BIG for being wheat and dairy free!

Ingredients

1 1/2 cup gluten free oats

1 cup walnuts

1/4 cup crushed flax seed

2 tsp cinnamon

1 tsp vanilla

1/4 cup maple syrup

1/4 cup honey and/or agave

4 large peaches

1-2 cups fresh blueberries

Directions

Heat oven to 375 degrees.

In a food processor blend oats and walnuts into a coarse meal. Add flax seed meal, cinnamon, honey, syrup, and vanilla. Pulse a few times until blended. This is your crumb topping

Slice your peaches (peeling is optional). Mix with blueberries in the bottom of a 9x9 pan or a small casserole dish.

Top with crumb topping. Bake at  375 degrees for 25-30 minutes.

Enjoy!