Celiac Teens

French Toast Bake

A great recipe for those leftover bread “heels” or stale bread you have stored up in your freezer! If you don’t want to wait for bread heels, just use a regular loaf. These ingredients are very “non-exact” because it really doesn’t matter. You can’t screw this one up unless you have WAY too much liquid, and not enough bread to soak it up. If that’s the case, just pour out some liquid or add more bread.

Ingredients:

2-3 cups GF bread cubes

1-2 cups fruit (mixed berries, bananas, peaches, etc)

1/2 cup cubed cream cheese (optional)

4 eggs

1/2 milk

1 tsp vanilla extract

1 tbsp cinnamon-sugar mixture (optional, and you can always skip the sugar)

After bread heels have thawed (or thrown in the microwave until they’re soft enough to cut), cut them into cubes. Once you have about 2-3 cups worth. Mix the eggs, milk, vanilla extract, and the cinnamon/sugar mixture and beat all together. Grab some of your favorite fruit. (If you like cream cheese, cut some in cubes and throw that in there too!) and add that to the cubed bread. Dump the bread & fruit into a glass Pyrex dish (square or circle 9″). Then add the egg mixture. Push the fruit and bread down so that the liquid can soak through all the bread. Make sure all bread is touching liquid (the top doesn’t have to be completely submerged… just touching and wet). Bake at 350 degrees for 45 minutes or until browned. Serve with syrup or eat as is. So yummy. It also keeps well in fridge for a few days and re-heats well.

Serves 4-6.

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