This Orange-Blueberry Gluten Free French Toast Bake is an easy make ahead breakfast recipe to feed a crowd.
I'm gonna go out on a limb here and say your belly is full.
Yesterday was a delicious day full of tables spread with platters and trays and bowls heaped with turkey and dressing and potatoes and salads. Mounds of vegetables and fruits and meats and cheeses. Stands full of pies and cakes and chocolates. Completed with unbuttoned britches and feet up on the couch, and full tummies and hearts, having spent the day sharing all of the delights with friends and family you love.
The day after Thanksgiving, today, is meant for raiding the fridge and picking off the leftovers. Maybe a little shopping (if you're brave and determined enough). And spending the day with those family members still hanging around from out of town.
But tomorrow. You still need to feed those people. And there's been a lot of the cooking and feeding going on. So now is the time you make it easy on yourself.
An Overnight Orange-Blueberry Gluten Free French Toast Bake is in order. It's a stir it together and forget it kind of dish. Mix it up tonight, throw it in the oven tomorrow to feed to your guests before they head home.
You can thank me later, after you're done with the Christmas decorations.
This Orange-Blueberry #GF French Toast Bake by @kumquatblog is an easy make ahead breakfast recipe to feed a crowd. Tweet this
Overnight Orange-Blueberry Gluten Free French Toast Bake
- cooking spray
- 18 ounces gluten-free whole grain bread (1 1/2 loaves), cut into 1-inch pieces (i used Udi's)
- 16 ounces Neufchatel cream cheese, softened
- 2/3 cup maple syrup, divided
- 1 tablespoon vanilla paste or extract
- 1 tablespoon grated 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, ⅓ 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.