Overnight Blueberry French Toast Bake {with dairy-free and gluten-free option}

 Overnight Blueberry French Toast Bake

Breakfast is the most important meal of the day. It may sound cliché but it’s the truth! There are many choices for breakfast. Some are great but most are not the best for really nourishing your body in the morning. Popular breakfast foods like cereal, especially for babies, and even organic cereal should be avoided.

On mornings when I know I’ll be short on time or for  a special treat, I like to make something the night before. This blueberry french toast bake is easy to put together at night and pop in the oven the next morning. It’s full of protein from the milk and eggs, antioxidants from the fruit, some carbs, and a secret ingredient…gelatin!

There are two methods to making this. Both turn out fine. Either assemble the french toast and wait until morning to pour the gelatin topping over it, or do everything the night before and all you have to do is pop it in the oven. 

I am currently experimenting with a grain-free version of this for my grain-free friends. I will post that update when I have it.

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Overnight Blueberry French Toast Bake

Ingredients

For French Toast:

1 loaf of “day old” bread of choice (about 10 oz) sourdough, gluten-free sourdough, gluten-free bread, etc.

8-10 oz cream cheese (or use coconut cream cheese)

8 pastured eggs

2 cups raw, pastured milk or coconut milk

1 cup organic, fresh blueberries

1 tsp vanilla extract (Learn how to make your own here)

1/3 cup organic maple syrup

For Topping:

3/4 cup coconut sugar, sucanat, rapadura, or raw honey.

2 TBS grass-fed gelatin (if you don’t have gelatin you can use arrowroot powder or non-GMO cornstarch.)

1 cup filtered water

1 cup fresh, organic blueberries 

1/2 cup pastured butter or coconut oil

Method:

Pull bread apart into chunks and place into a 9×13 class baking dish.

Cut cream cheese into cubes and place over bread.

Add 1 cup of the blueberries.

Beat eggs, milk, maple syrup and vanilla extract in a separate bowl and pour over bread and cream cheese.

Cover and place in refrigerator overnight or continue to the next step if you want to do everything the same night.

The next morning, preheat oven to 35o degrees Fahrenheit.

Mix gelatin with water in a small bowl.

In a medium saucepan, heat the butter, sweetener and water/gelatin mixture until boiling.

Add remaining cup of blueberries and simmer for a few minutes.

Pour the gelatin mixture over the bread mixture and either cover and refrigerate overnight or if already refrigerated, cover and bake for 30 minutes then uncover and bake for an additional 30 minutes or until slightly golden-brown on the top. If you like a more crispy french toast, bake awhile longer. 

Serve with additional maple syrup if desired.

Enjoy!

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Part of Tasty Traditions, Wonderful Food Wednesdays, Homestead Barn Hop, Thank Goodness it’s Monday, Fat Tuesday, Clever Chicks, The Homesteaders Hop, Natural Living Monday.

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Comments

  1. Joy V. says

    I made this for our dinner tonight :) I used tapioca flour instead of the gelatin for the sauce. Turned out great. I experimented a little with the amount and used about 2 tsp. Was a little thin, so would up it a bit next time. Looking forward to the grain free version as I am going in that direction. Thanks.

  2. says

    I made this last night and have a few questions…

    The modifications I had were: I don’t have an oven safe lid for my pan, so I used foil and my store didn’t have sourdough bread, so we used cottage bread. Well, I followed the instructions but the inside of my bake, the bread was all mushy. Kind of like it wasn’t cooked. I cooked it for 15 extra minutes. It crisped up the outside, but not the inside, it stayed mushy. Is this because I used foil and not a real lid? What do you think I did wrong, or is it supposed to be mushy?

    Also, is the cream cheese supposed to stay in chunks or is it supposed to melt?
    Thanks!

    • says

      Hi! If your bread was fresh then it will be a little more mushy than with stale or day old bread. The cream cheese stays in chunks. Foil should be ok but did you leave it uncovered to cook for the last half of the cooking time?

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