Blueberry Lemon Baked French Toast
Comforting french toast casserole perfect for entertaining in the spring - gluten free, dairy free.
Servings: 8 servings
- 1 loaf EnerG Texas Toast cut into 1" cubes, lightly toasted
- 1 pint blueberries
- 12 egg yolks
- 1 can coconut milk
- 1/4 cup maple syrup plus more for serving
- 3 Tbsp lemon juice
- 1 zest of lemon
- 1 Tbsp vanilla extract
- 1/2 tsp nutmeg
- 1/4 tsp salt
Place toasted bread cubes in large baking dish. Sprinkle blueberries on top. Set aside.
In large mixing bowl, whisk egg yolks, coconut milk, maple syrup, lemon juice, lemon zest, vanilla, nutmeg, and salt. Pour mixture over bread and blueberries. Cover dish and let sit for 1 hour.
Preheat oven to 350 degrees Fahrenheit. Bake uncovered for 50-60 minutes. Cover with foil to prevent burning, if needed. Baked french toast is done when bread is lightly browned and no liquid remains in the center of the dish.
When done, remove from oven. Serve immediately with maple syrup drizzled on top.
Feel free to substitute your favorite bread or milk.
Leftovers reheat well and may be stored in the fridge for two days.