Thursday, August 2, 2012
Gluten Free Blueberry Baked French Toast
But I don't give up! It's just not in me to waste perfectly valid food, even if it doesn't taste great. (Much to my family's dismay.)
Yesterday, I made a couple loaves of gluten free bread that were heavy on the millet flour... so much that the resulting bread was so overpowered by millet flavor that we didn't feel that we could use it for much.
So, I thought of recipes which are so flavorful that they drown out the basic flavor of the bread in them. Ah-ha! Blueberry Baked French Toast to the rescue!
Of course, blueberries are in season here in Maine, and we just happened to have picked a bunch yesterday. Perfect. I happen to have cream cheese on hand, and all the other ingredients in this recipe are household staples which I try never to run out of.
Here's what you need:
Enough cubed squares of gluten free bread to cover the bottom of a 9x13 inch baking pan (about 3 cups)
2 cups blueberries
Butter to grease the pan
8 oz. cream cheese, softened
1/2 cup milk
2 tsp cinnamon
1/2 cup maple syrup, another 1/2 cup to drizzle over top
1 cup chopped walnuts, optional
1. Wash and hull blueberries; cut bread into 1-inch cubes.
2. Grease a 9x 13 inch baking pan with butter, line the bottom with 1-inch cubed gluten free bread cubes. You can squish them together a bit to get a solid bread bottom in the dish.
3. Preheat oven to 350 degrees.
4. Cream the first 1/2 cup maple syrup and softened cream cheese. Spread over the bread cubes as best you can. Some cream cheese "chunks" are OK, and even desirable.
5. Sprinkle washed and hulled blueberries over the top, and add chopped nuts, if using.
(If your family eats sugar, you may want to sprinkle a bit of raw cane sugar over the top along with cinnamon. If not, stick to drizzling maple syrup over the entire dish.)
6. Bake at 350 degrees for 45 minutes, or until the top is lightly browned.
7. Cool 5 minutes and serve warm. A bit of homemade whipped cream is delicious.