Baked on the Bright Side

Rudi-Berry Cream French Toast Bake

August 12, 2011


When I became gluten free the biggest worry I had was that I would no longer enjoy indulging in my favorite meal on the weekends – brunch. Everything was so gluten filled that I was worried my weekends wouldn’t be the same…So I started to create recipes that not only I could enjoy, but others could enjoy with me! This recipe is delicious and the perfect sweet start to your day! Time to prepare: 1 hrs

1 Loaf Rudi’s Original Bread, cut into 1″ cubes

8oz Cream Cheese, cut into cubes

1 1/2 Cups of Fresh (or frozen) Blueberries (or Sliced Strawberries)

1 Tbsp Vanilla

2 Tbsp Cinnamon

8 Large Eggs

1 3/4 Cups Milk

3/4 Cups Maple Syrup

6 Tbsp Melted Butter

1/2 Cup Walnuts

  1. Coat 13×9 Pan with Cooking Spray.
  2. Layer half the bread
  3. Scatter Cream Cheese cubes
  4. Layer all of blueberries and half of walnuts
  5. Sprinkle with 1 Tbsp of Cinnamon
  6. Cover with Remaining Bread
  7. Sprinkle with Remaining Cinnamon and Walnuts
  8. Whisk Vanilla, Eggs, Milk, Syrup, and Butter in a bowl and pour over top. Press down with a spatula so that the bread can soak up all of the wet ingredients.
  9. Cover and refrigerate overnight

10.  Bake at 350F for 45 minutes the next morning!

Top with additional maple syrup if desired. Serve and Enjoy!

Recipe by Lauren Wuscher

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