Blueberry Lemon Overnight French Toast Gluten and Dairy Free

This post brought to you by Silk // Everywhere you turn these days it seems like we are finding more and more foods that are creating havoc with our bodies. I have so many friends that have chosen to go gluten free either because of health issues or by choice. Many of them have also needed to go dairy free as well. My heaven friends… what can you enjoy?  Recently I decided to create a recipe for a friend who is just that, gluten and dairy free. I thought a lovely blueberry lemon overnight French toast would be great, paired with a creamy blueberry lemon sauce.

I know what you are thinking… None of that sounds gluten or dairy free, but it is! And it’s heavenly! I made a few swaps from your typical overnight French toast recipe. I used gluten & dairy free bread, Silk Soy Milk, & honey instead of sugar. Then I jazzed it up with some frozen blueberries and lemon…

I love using Silk Soy Milk, I have actually been using it off and on for years with my cereal in the morning. I LOVE the flavor of the Vanilla Silk! It just makes my breakfast feel extra indulgent without the added guilt.

Ingredients
Blueberry Lemon Overnight French Toast

• 3 cups Vanilla Silk Soy Milk
• 10 eggs
• 1 lemon
• 1 teaspoon vanilla
• 1/4 cup honey
• 1/4 teaspoon citric acid (divided)
• pinch of salt
• 1 loaf of gluten free bread
• 1 1/2 cups frozen blueberries

Creamy Lemon Blueberry Sauce

• 1 cup + 1/4 cup Vanilla Silk Soy Milk
• 3/4 cup honey
• 1 lemon
• 1 cup blueberries
• 1/4 teaspoon citric acid
• pinch of salt
• 1 1/2 tablespoons of corn starch

Instructions

• In a large bowl combine eggs, silk, zest from one lemon, vanilla, honey, citric acid and salt. Whisk together well with a wire whisk.
• Tear up the loaf of bread and place in a 9×13 baking dish that has been sprayed with cooking spray.
• Mix in blueberries and pour egg mixture over the top of the bread and blueberries. Make sure that all of the bread is covered with the egg mixture.
• Cover with plastic wrap and place in the refrigerator overnight.
• The next morning remove the French toast from the fridge and let stand for 30 minutes.
• Preheat the oven to 350˚
• Remove plastic wrap and replace with foil and place in the oven for 30 minutes.
• After 30 minutes, remove foil and bake for an additional 30 minutes.
• Remove from oven and let cool while you make your sauce.
• In a small sauce pan over medium high heat, add your 1 cup of Silk, honey, juice from the lemon that you zested earlier, blueberries & citric acid. Bring to a low boil.
• Combine the 1/4 cup of Silk with the corn starch and mix throughly.
• Slowly whisk in the corn starch mixture into the lemon blueberry sauce.
• Let cook on medium for an additional minute or two until the sauce starts to thicken.
• Read more please visit : whipperberry.com

Share this post