Gluten Free Blueberry French Toast Casserole

Gluten Free Blueberry French Toast Casserole

Father's Day is a special day in our house. From the time I was little to now I love celebrating what an amazing dad I have. And now that I'm married with kids of our own I get to celebrate the amazing dad my husband is to our girls. Our girls absolutely adore their daddy and I love the special bond they share. It's the little moments like hearing them play "silly" early in the morning or hearing their giggles and screams when they see daddy pull into the driveway. I cherish these sweet moments and I'm so thankful for the incredible men in my life.

I love making something special for breakfast on special days and thought this brunch idea was perfect for the occasion. This recipe is one of my husband's favorites {which says a lot because he is a breakfast fanatic} so I knew it was a must to share with you for Father's Day brunch! The original recipe calls for homemade bread {which is absolutely amazing, by the way} but it isn't as practical. So I decided to use my own gluten free bread and it was just as good. And guess what? You can even make it the night before so all you have to do is pop it in the oven in the morning. I know, I know, totally #winning right now. 

For brunch, add {lots and lots} of bacon and a lime mint berry salad. You won't disappoint! 


Gluten Free Blueberry French Toast Casserole


1 loaf Udi's gluten-free bread, cut into 1-inch cubes

5 eggs

1 cup canned coconut milk

1/2 cup unsweetened almond milk

1/4 cup honey

1 tsp pure vanilla extract

1/2 tsp cinnamon

1/4 tsp nutmeg

1 cup blueberries

coconut oil


1. Place bread cubes on a tray and toast them for 20 minutes at 200. 

2. Place the eggs, milk, honey, vanilla, cinnamon, and nutmeg in a bowl and whisk to combine. 

3. Lightly grease a 9-by-13 inch casserole dish with coconut oil. Spread the bread cubes and blueberries evenly around the dish. Pour the custard over them. ** 

4. Preheat the oven to 325 degrees

5. Cover with foil, cut a few holes for venting, and bake for 45-60 minutes. 

And you can even cover and refrigerate overnight!

*modified from Against All Grain's cookbook


Lime Mint Berry Salad


1 cup blueberries

1 cup blackberries

1 cup strawberries

6-10 mint leaves, roughly chopped

1 lime, juiced


Mix all ingredients together in a bowl. Cover and refrigerate for at least 1 hour.