Berry Stuffed French Toast

SERVES 4

For convenience, make this batter the night before and refrigerate it overnight. Then bake according to recipe instructions. If using larger berries, like strawberries, be sure to slice them. Drizzle warm French toast with maple, raspberry or strawberry syrup.

    2  cups mixed berries, fresh or frozen
    ½  teaspoon lemon juice
    ½  teaspoon lemon zest
    5  tablespoons sugar, divided
    8  slices gluten-free bread, cut into ½-inch cubes
    1  cup coconut milk
    2  teaspoons vanilla extract
    ¼  teaspoon baking powder
    4  egg whites
    2  eggs*
    2  teaspoons coconut oil

1. Pre-heat oven to 400 degrees. Grease a 9-inch pie dish or a 9x9-inch baking pan.

2. Mix together berries, lemon juice, lemon zest and 2 tablespoons sugar. Set aside.

3. Place half the bread cubes in the bottom of prepared dish. Layer fruit mixture evenly over the bread. Spread remaining bread cubes over the fruit, covering as much as possible.

4. Mix remaining ingredients together in a mixing bowl until well blended.

5. Pour liquid mixture over the bread and fruit. Make sure all the bread is coated with liquid.

6. Place dish in oven and cook for 20 to 30 minutes until bread begins to brown and most liquid has been incorporated. Cool for a few minutes, slice and serve.

*TIP For egg-free French toast, substitute the flax gel equivalent of 4 eggs.

Read More on These Topics

• Celiac/Gluten Free
• Casein-Free/Dairy Free
• Meals
• Dessert
• Cooking
• Breakfast