Tuesday, May 6, 2014

make-ahead breakfast idea: gluten-free blueberry-almond baked french toast casserole in honor of celiac awareness month

In honor of Celiac Awareness Month, I recently adapted one of our family's favorite make-ahead brunch recipes to make it gluten-free.

Made with just a few ingredients: a loaf of gluten-free bread, 2-3 cups of blueberries, a cup of nuts {optional}, some citrus zest {optional, but adds nice flavor}, 8 eggs, 1 1/2 cups of your choice of milk {dairy, soy, coconut, almond}, cinnamon and vanilla, I love this recipe because it can be assembled before you have guests over… or baked and then tucked in the fridge for a delicious breakfast you can reheat on busy weekdays. Click here to grab the recipe for Gluten-Free Blueberry-Almond Baked French Toast Casserole that I recently shared with our local market.

When gluten is not an issue, I like making it with LaBrea's Pecan-Raisin bread, so Udi's Guten-Free Cinnamon Raisin bread was a great substitution, but it is equally good with Udi's Gluten-Free Whole Grain loaf as well.

Yes, he wanted to help...

You'll know it's cooked through when a butter knife inserted in the center comes out clean.

Serve with a drizzle of good maple syrup. Mmm. Perfection.

Hope your family likes this recipe as much as mine does! Click here for the recipe if you'd like to pin or bookmark it.

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