this month, the recipe redux has challenged us to share a dish worthy of gracing a celebratory brunch table.
this time of year is full of sunshine, flowers, and showers… whether celebrating babies, marriages, graduates, moms & dads, or just the end of winter. the best kind of brunch food is the kind you can prepare the day before and just pop in the oven while caring to last minute details.
honestly, most brunches you attend include tables full of gluten, leaving your gluten-free plate filled with a spoon-full of fruit. but this dish is simply prepared with gluten-free store-bought bread. so if you eat gluten-free or if someone you invite to a shower does, please make this. simple, delicious, and everyone’s belly will be delighted.
Overnight Orange-Blueberry Baked French Toast
Yield 12 -16 servings
- Cooking spray
- 18 ounces gluten-free whole grain bread (1 1/2 loaves), cut into 1-inch pieces (*i used Udi's)
- 16 ounces Neufchâtel cream cheese, softened
- 2/3 cup Grade B Maple syrup, divided
- 1 tablespoon vanilla extract
- 1 tablespoon orange rind
- 2 cups fresh blueberries
- 12 large eggs
- 2 cups milk
- 1/4 teaspoon salt
- Coat a 9- x 13-inch baking dish with cooking spray. Spread half of bread cubes in the dish.
- Combine cream cheese, 1/3 cup maple syrup, vanilla, and orange rind. Spread mixture evenly over bread cubes with a spatula. Top with blueberries. Top blueberries with remaining bread cubes.
- Combine eggs, milk, salt, and remaining maple syrup in a large bowl; stir well with whisk. Pour egg mixture evenly over bread layers, pressing lightly with a spatula to help the top layers absorb egg mixture. Cover with foil and chill overnight.
- The next morning, preheat oven to 350°. Bake covered for 1 hour; remove foil and bake an additional 30 minutes. Allow to sit 10 minutes before cutting into.
my heart and prayers goes out to the people of moore, ok. please consider providing relief and hope through hopemob…