GLUTEN FREE BLUEBERRY CREAM CHEESE FRENCH TOAST
Yield Portion Size
| 14 slices | |
| 1/2 pkg (8 oz each) |
Cream cheese, cubed
|
| 1 cup |
Fresh blueberries
|
| 1-1/2 cups |
Whole milk
|
| 3 |
Eggs
|
| 1/4 cup |
Log Cabin® Original Syrup
|
| 1 tsp |
Ground cinnamon
|
|
Additional syrup and Swiss Miss® Hot Cocoa Flavored Reddi-wip®, for serving
|
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 232 mg | 23% |
| Carbohydrate | 72 g | 24% |
| Cholesterol | 109 mg | 36% |
| Total Fat | 19 g | 28% |
| Iron | 0 mg | 2% |
| Potassium | 179 mg | 0% |
| Calories | 484 kcal | 24% |
| Sodium | 761 mg | 32% |
| Protein | 12 g | 24% |
| Polyunsaturated Fat | 1 g | 3% |
| Saturated Fat | 3 g | 17% |
| Sugars | 14 g | 1% |
| Vitamin C | 2 mg | 4% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Spray 8-inch square baking dish with cooking spray. Arrange 1/2 the gluten free bread pieces in bottom and scatter cream cheese cubes and ½ of the blueberries over top. Top with remaining bread and blueberries.
-
Step 2
Whisk together milk, eggs, syrup and cinnamon in medium bowl until well blended. Pour evenly over ingredients in baking dish and press mixture gently with a rubber spatula to moisten the bread. Cover and refrigerate at least 8 hours or overnight.
-
Step 3
Preheat oven to 350°F. Bake, uncovered, 1 hour or until lightly browned. Let stand 10 minutes before cutting into squares.
-
Step 4
Serve breakfast casserole warm with additional syrup and Swiss Miss Reddi-wip®.
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