Blueberry French Toast Casserole is a mouthwatering Paleo Mother’s Day treat for the whole family. With Mother’s Day coming up, what better way to start your Sunday than with this easy Paleo breakfast recipe?! This healthy Paleo French toast is made with my Paleo Bread dipped in a dairy-free coconut milk batter. It’s based on a recipe called Bradley Inn Blueberry French Toast Casserole, that I found in our local paper, the Daily Camera, in December 2007.
I suggest baking Paleo Bread the day before making this gluten-free French toast casserole. Allow the Paleo Bread to cool overnight, then prepare this dish the next morning. Another tip –be sure to bake your Blueberry French Toast Casserole on the lower rack of the oven so that it cooks through evenly and the top does not burn.
Serve this Paleo French toast with my dairy-free Coconut Whipped Cream. This dish travels well to a potluck.
- Place bread cubes and blueberries in an 8 x 8 inch baking dish
- In a medium bowl mix eggs, coconut milk, honey, cinnamon, and vanilla
- Pour egg mixture over bread and blueberries
- Bake at 350° on lower oven rack for 40-50 minutes
- Remove from oven and allow 15 minutes to set
You may have noticed that recently I’ve been using new photography techniques on my website. I’ve been studying photography and food styling from all over. This new technique is a little more about the composition than the food, very artful, and I find it quite attractive. Of course I’ll keep taking close up photographs as I have for the past 7 years –which style of food photography do you like best, close up, or overhead composition?paleo bread