Blueberry Lemon Overnight French Toast Bake
Ingredients
The base
-
1
loaf
Canyon Bakehouse Gluten-Free Hawaiian Sweet Bread, cut into 1-inch cubes
-
2
cups
fresh or frozen blueberries
The custard
-
8
large
eggs
-
2
cups
original almond or coconut milk
-
¼
cup
maple syrup
-
1½
tbsp
fresh lemon zest (about 1 large lemon)
-
3
tbsp
freshly squeezed lemon juice
-
1
tbsp
pure vanilla or almond extract
-
½
tsp
ground nutmeg
-
¼
tsp
salt
Instructions
- 1. Coat a 9×13-inch baking dish with nonstick spray and arrange the bread cubes evenly at the bottom.
- 2. Sprinkle the blueberries over the bread cubes.
- 3. In a large mixing bowl, whisk together the eggs, almond milk, maple syrup, lemon zest, lemon juice, vanilla extract, nutmeg, and salt.
- 4. Pour the egg mixture over the bread and blueberries, ensuring even coverage.
- 5. Cover the dish with foil or plastic wrap and refrigerate for at least 2 hours or overnight.
- 6. Preheat the oven to 350°F (175°C).
- 7. Bake the dish uncovered for 50 to 55 minutes until golden brown and set in the center.
- 8. Serve warm and enjoy.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
8g
Total carbohydrates
35g
Total protein
10g
Sodium
300mg
Cholesterol
210mg
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