Hosting Easter means making sure everyone that is invited feels welcome, especially with all of the allergies that are prevalent today. I happen to have a really good friend that is gluten intolerant and I love finding new recipes that will surprise her taste buds.
Unfortunately there are not many GF breads that are nice and soft. Most that you can find are as hard as a brick and have the taste of cardboard (don't get me wrong, there are some good ones out there but you have to know what you are looking for). I found this great cinnamon raisin gluten free bread at our local Trader Joes.
The bread not only tasted great but it wasn't your normal "brick" of Gluten Free bread. It also added an extra element of taste to the recipe.
GF Blueberry, Lemon and Raisin French Toast Casserole
1 (12oz loaf) Trader Joe's Gluten Free Cinnamon Raisin Bread, cut into 1-inch cubes
2 cups blueberries
8 large eggs
2 cups almond milk
1/4 cup maple syrup ( make sure it is gluten free, I found out some are not)
1 1/2 Tbsp fresh lemon zest (about 1 large lemon)
4 Tbsp freshly squeezed lemon juice
1 Tbsp pure vanilla extract
1/2 tsp ground nutmeg
1/4 tsp salt
Coat a 9×13-inch baking dish with nonstick spray. Mix the bread cubes and the blueberries all over the baking dish. Set aside.
In a large mixing bowl, whisk together the eggs, almond milk, maple syrup, lemon zest, lemon juice, almond, nutmeg, and salt. Pour over the bread. Cover the dish with foil or plastic wrap and place in the refrigerator for at least 3 hours or overnight.
When ready to bake, preheat oven to 350 degrees. Bake, uncovered, for 50 to 55 minutes or until lightly golden brown. Serve warm and enjoy!
* The longer this dish sets, the more moist the casserole!The best version is definitely letting it soak overnight!