Blueberry Cream French Toast
Serves 8
1 loaf of Gluten free bread, cut into cubes (try to stay away from bread made out of rice because it will be too heavy)
8oz cream cheese, cubed
1 1/2cup of fresh blueberries or strawberries
1/2cup walnuts, chopped
1 tbsp cinnamon
1 tsp vanilla extract
8 lg eggs
1 3/4cup of milk
3/4cup maple syrup
6 tbsp butter, melted
Coat a 13x9” pan with cooking spray. Layer half of the bread on the bottom of the pan. Scatter half of the cream cheese on top of the bread.
Next layer blueberries, walnuts, and sprinkle with cinnamon. Cover with remaining bread and sprinkle again with cinnamon and the rest of the cream cheese.
In a small bowl mix the eggs, milk, maple syrup, and butter. Pour over the top of the 13x9” pan, pressing down with a spatula to ensure that all pieces of bread have been covered with the liquid mixture.
Cover and refrigerate overnight. Bake at 350F (175C) for 45 min
1 loaf of Gluten free bread, cut into cubes (try to stay away from bread made out of rice because it will be too heavy)
8oz cream cheese, cubed
1 1/2cup of fresh blueberries or strawberries
1/2cup walnuts, chopped
1 tbsp cinnamon
1 tsp vanilla extract
8 lg eggs
1 3/4cup of milk
3/4cup maple syrup
6 tbsp butter, melted
Coat a 13x9” pan with cooking spray. Layer half of the bread on the bottom of the pan. Scatter half of the cream cheese on top of the bread.
Next layer blueberries, walnuts, and sprinkle with cinnamon. Cover with remaining bread and sprinkle again with cinnamon and the rest of the cream cheese.
In a small bowl mix the eggs, milk, maple syrup, and butter. Pour over the top of the 13x9” pan, pressing down with a spatula to ensure that all pieces of bread have been covered with the liquid mixture.
Cover and refrigerate overnight. Bake at 350F (175C) for 45 min