Monday, September 26, 2011

Overnight Blueberry French Toast

This is one of our family's favorites for Special Breakfasts like birthdays or Christmas morning. 

before baking

before eating...note the gorgeous dinnerware

What you'll need:

One loaf GF bread (homemade or not, it all works)
1 dozen eggs
1 can whole fat coconut milk (I like Thai Kitchen)
1/3 c. maple syrup
1 c. blueberries

1/4 c. maple syrup
1/4 c. agave nectar
2 tbsp. tapioca starch
1 c. water
1 tsbp. coconut oil or butter
1 c. blueberries

The night before, cut bread into 1" cubes; place into a greased 9x13" dish.  Top with blueberries.  In a large bowl, beat eggs. add milk and syrup and mix well.  Pour over bread and cover.  Chill over night.  Remove from fridge 30 minutes before baking.  Cover and bake at 350 degrees for 30 minutes.  Uncover and bake another 25-30 minutes or until golden brown and eggs are set. 
Fod the sauce:  In a saucepan, combine all ingredients except blueberries and whisk well.  Bring to a boil on medium heat.  Stirring constantly, allow sauce to boil for about 3 minutes.  Add blueberries and reduce heat to low.  Simmer for another 7-10 minutes or until berries have burst.  Serve over French toast.

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