Welcome to the third {and final} installment of Stephanie’s Weekend of Baking Extravaganza!
Today I bring you a very special treat that my family makes pretty much every holiday {mostly due to my incessant begging for it}.
Gluten-Free Overnight Baked French Toast
Prep Time: 20 minutes (plus overnight refrigeration)
Cook Time: 40 minutes
Yield: 12 – 1″ slices
Ingredients:
- 1 package (2 long loaves) Against The Grain Gluten-Free French Bread (day old)
- 3 eggs
- 2 Tbs sugar
- 1 tsp pure vanilla extract
- 2 1/4 Cup half and half
- 1/2 C Bob’s Red Mill Gluten-Free All-Purpose Flour
- 6 Tbs brown sugar
- 1/2 tsp cinnamon
- 1/4 Cup Earth Balance butter
- 1 package blueberries
- 1 C sliced strawberries
Instructions:
- Cut bread into 1 inch slices and place in greased baking sheet, set aside.
- Beat eggs, sugar, and vanilla, stir in milk until well blended.
- Pour mixture over bread. Turn bread to coat slices well.
- Cover and refrigerate overnight.
- In a small bowl, combine flour, brown sugar, cinnamon. Cut in softened butter until mixture becomes coarse crumbs.
- Before baking, turn bread over in dish, scatter blueberries and sprinkle crumb mixture over bread evenly.
- Bake 40 minutes, or until brown.
- Before serving top with strawberries.
- Enjoy!
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As Paula Dean would say, this is a once-in-a-while kind of treat.
Holidays and special occasions!
My blueberry obsession.
This recipe is not originally Gluten-Free, so feel free to use regular french bread and flour.
The key is to make sure your bread is a bit stale. It holds up a bit better that way.
No sugar needed for these awesome strawberries!
A perfect, special breakfast to share with family and friends.
Hope you had a lovely holiday weekend!
Enjoy!
