Gluten-free Berry French Toast Bake
Take your breakfast to the next level with this vegan and Gluten-free Berry French Toast Bake. It’s a sweet and filling healthy breakfast recipe that’s also egg-free. It’s a quick (not overnight) breakfast bake that will satisfy the whole family.
Get ready for an incredible breakfast that’s going to blow your mind. This brand new Gluten-free Berry French Toast Bake is sweet, filling, and has the perfect texture. Using gluten-free bread soaked in a dairy-free milk mixture, the bread becomes soft and sponge-like, but not soggy at all. The added fresh berries on top add a sweetness that’s irresistible.
AND IT’S VEGAN-FRIENDLY:
That’s right, this french toast bake is vegan-friendly. If you’re avoiding certain foods I’m pretty sure this breakfast bake will still make the cut for you! It’s vegan, dairy-free, gluten-free, nut-free, and egg-free. (Side note: it’s egg-free as long as you buy the bread that doesn’t have eggs in it!) I personally love that this breakfast dish doesn’t have eggs. Eggs are a great healthy whole food, but sometimes eggs don’t digest well for me, so I prefer to avoid them most of the time. If that’s you too, then you’ll need to put this breakfast on your menu pronto!
THEY’RE GOING TO ASK FOR SECONDS:
In my house, I have very picky eaters; my kids AND my husband! So when I made this creamy berry french toast bake and each person asked for seconds, I knew this was going on our menu rotation! The fresh berries on top really give a juicy and sweet burst with each bite that everyone loves.
HOW TO MAKE IT:
Preheat the oven to 350 degrees. Spray a baking dish with cooking spray then set aside.
In a medium mixing bowl, whisk together the dairy-free milk and arrowroot powder. Add the cane sugar, vanilla extract, and ground cinnamon. Whisk together and let it sit for 5 minutes.
While the liquid mixture sits, cut the entire loaf of gluten-free bread into bite-size pieces (about 1-2” squares). Add the cut bread to the prepared baking dish. Pour the liquid mixture over the bread pieces. Stir together to evenly coat with the liquid. Sprinkle the fresh berries on top.
Bake for 20-25 minutes or until the liquid on the bottom starts to bubble. Remove it from the oven and serve.
- 4 1/2 cups dairy-free milk
- 2 Tbsp arrowroot powder
- 2 Tbsp cane sugar
- 1 1/2 tsp vanilla extract
- 1 1/2 tsp ground cinnamon
- 1 loaf gluten-free bread
- 1 cup fresh blueberries
- 1 1/2 cups fresh raspberries
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Preheat the oven to 350 degrees. Spray a baking dish with cooking spray, then set aside.
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In a medium mixing bowl, whisk together the dairy-free milk and arrowroot powder. Add the cane sugar, vanilla extract, and ground cinnamon. Whisk together and let sit for 5 minutes.
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While the liquid mixture sits, cut the entire loaf of gluten-free bread into bite-size pieces (about 1-2" squares). Add the cut bread to the prepared baking dish.
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Pour the liquid mixture over the bread pieces. Stir together to evenly coat the liquid. Sprinkle the fresh berries on top.
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Bake for 20-25 minutes or until the liquid on the bottom starts to bubble. Remove it from the oven and serve.
Store any leftovers in an airtight container in the fridge for up to 3 days.
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