Paleo Friendly Blueberry French Toast Casserole
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Does your family have a special occasion breakfast recipe? This paleo friendly blueberry French toast casserole is ours.
Paleo friendly blueberry French toast casserole
I serve this paleo friendly blueberry French toast casserole every Christmas morning without fail and we also love it for just about any holiday or special occasion.
Need a “wow” dish for a special brunch? This recipe is a winner. Looking for a special make-ahead breakfast dish to serve overnight guests? Yep, this recipe is just the ticket.
Confession: I’ve actually been sitting on this paleo friendly blueberry French toast casserole recipe for a long time. Not because there’s anything wrong with the recipe or because I’m not sure that you’ll like it, but because I tend to make it a little bit differently every time.
The time has come, however, and I can’t wait for you to try this paleo friendly blueberry French toast casserole!
Consider this a guide
Instead of viewing this as a strict recipe, I invite you to use it as a loose guide. Some of you are already adept at tweaking recipes as necessary, while others wouldn’t dream of making even one little change.
Either way, I encourage you to play around with the amount of bread, berries, and liquids. The goal is to fill the pan to the top with bread cubes, and to cover those cubes with the custard mixture.
I often add a bit more almond or coconut milk, or even another egg. Sometimes I use less bread, and sometimes more. After pouring the egg mixture over the bread cubes, I like to push the cubes down into the liquid, making sure that every piece of bread gets soaked.
And that’s it! Refrigerate the casserole overnight, then pop it in the oven the next morning for a special breakfast treat.
Oh, and as far as the blueberries are concerned, you can use fresh or frozen. Either way will turn out great!
Make it Paleo
To make this recipe completely Paleo, just be sure to use Paleo bread. This almond butter bread is one option, or you may already have a favorite recipe for Paleo bread.Print
The perfect make-ahead dish to wow guests (or your own family) for a special breakfast or brunch. Gluten-free, dairy-free, and Paleo-friendly.
- Toast or bake sliced bread until lightly toasted. Cut into 1-inch cubes.
- Add eggs, yolks, milks, honey, vanilla, cinnamon, and nutmeg to a bowl and whisk to combine.
- Layer the toasted bread cubes and blueberries in a 9 x 13 baking dish.
- Pour the egg mixture over the bread and berries. Push the bread down into the custard. If necessary, gently add a bit more almond or coconut milk, or even another egg (beat it first).
- Cover and refrigerate for at least one hour and up to 8 hours or overnight.
- Fill a large roasting pan with about one inch of water, then place the 9 x 13 dish in the pan of water.
- Cover the baking dish with foil and cut a few holes for venting.
- Bake 30 minutes at 325, then remove foil and bake 40 minutes more.
To make this recipe completely Paleo, just be sure to use Paleo bread (like this almond butter bread).
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