Blueberry French Toast Casserole
Blueberry French Toast Casserole made with Paleo Bread is a mouthwatering Paleo Mother’s Day treat for the whole family. photo provided courtesy of

Mother’s Day is coming up, and what better way to start Sunday than to prepare a batch of this healthy French toast made with my Paleo Bread dipped in a coconut milk-based batter. This Paleo brunch recipe is based on one 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 dairy-free Coconut Whipped Cream. This dish travels well to a potluck.

1 loaf Paleo Bread, cut into 1-inch cubes
1 cup frozen blueberries
5 large eggs
1 cup coconut milk
1/4 cup honey
1 teaspoon cinnamon
1 tablespoon vanilla extract


  1. Place bread cubes and blueberries in an 8 x 8 inch baking dish
  2. In a medium bowl mix coconut milk, honey, cinnamon, and vanilla
  3. Pour egg mixture over bread and blueberries
  4. Bake at 350° on lower oven rack for 40-50 minutes
  5. Remove from oven and allow 15 minutes to set
  6. Serve

serves 4-6

Here are some Paleo French toast recipes from other bloggers:

And here are dairy free Coconut Whipped Cream recipes from other bloggers:

recipe courtesy

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