Gluten Free Blueberry Cheesecake Stuffed French Toast

Gluten Free Blueberry Cheesecake Stuffed French Toast is an easy to make breakfast that you bake in the oven for a delicious fruit filled creamy treat!

DELICIOUS BREAKFAST OF GLUTEN FREE BLUEBERRY CHEESECAKE BAKED FRENCH TOAST!

I was so excited making this recipe!  It is definitely a crowd pleaser!  If you have company or want to make something that will give you leftovers for another day this is the perfect breakfast!   I really wanted something that I could assemble and cook while I was getting ready.  I also really wanted it to be delicious!  

This gluten free blueberry cheesecake french toast only takes about 15 minutes to assemble then you bake it for about 45 minutes and it is ready to eat!  That is perfect timing to prep and get ready for the day!  It is also a great way to use up a loaf of bread that might be slightly hard.  The egg mixture really soaks in and creates a delicious custard like texture.

I have also made this the night before and let it soak overnight in the fridge, then baked it in the morning.  It turns out delicious that way too!  It’s great for holiday brunches or Christmas morning! Espeically with mimosas and bacon! 
We have family coming into town soon and I will definitely be making this again!  My family is all from Canada so they like to come and enjoy our pool and beautiful Arizona weather!  I always get so excited for their visits and love making memories with them.

​If you are looking for some other brunch foods check out this delicious breakfast pizza and this fantastic egg roll up!

Here's how to make it:

Cube the bread and put into a pan that was sprayed with oil. Add pieces of cream cheese to bread.
Pour blueberry mixture over bread and cream cheese.
Mix blueberries all over the bread. Pour eggs and cream and push bread into it to allow it to soak in.
Bake in the oven for about 45 minutes or until a knife inserted comes out clean.

Blueberry Cheesecake Baked French Toast 

PREP TIME 15 mins
COOK TIME 45 mins
TOTAL TIME 1 hr

COURSE Breakfast

SERVINGS 6 or more 

INGREDIENTS  

• 1 loaf gluten free bread
• 1 large pkg Blueberries
• 1 pkg cream cheese
• 11/2 cups milk or cream
• 12-14 Eggs
• 1/2 cup Sugar
• 1/4 -1/2 cup water              

​INSTRUCTIONS 

• Spray a 9 x 13 pan with coconut oil and set aside.
• Cube 1 loaf of gluten free bread. Put cubes into pan.
• Set cream cheese out to soften.
• Pour blueberries into a pot. Add sugar and water. Bring blueberries to a boil. Using a spoon break apart some of the berries. They will release their juices forming a nice syrup.
• Break the cream cheese apart and mix into the bread mixture.
• Pour the blueberries over the cream cheese. Make sure to mix berries all over the bread.
• Crack eggs into a bowl and add milk or cream. Whisk together. You can add cinnamon if you like. Pour over the bread mixture. Make sure to push the bread into the egg mixture so it can soak it up.
• Let sit for a few minutes so the bread can soak up the eggs.
• Bake in a 350 degree oven for about 45 minutes.
• Serve with whip cream or syrup. Enjoy!

As Always,

Best Wishes for Gluten-Free Dishes!

XO,

Michelle