As I have tried to reduce gluten and dairy in my diet due to a PCOS diagnosis I rolled my eyes hard because well I LOVE both of those things. Like C H E E S E come on! But I realize that my body may not like all the things that my tastebuds do. So I have started testing some new recipes and OH MY is this a winner!
Dairy-free, gluten-free, and no refined sugar and you could NEVER tell the whole family loved it so much it was requested for a warm breakfast again this week, I was happy to make it since it comes together in about 8 minutes. This casserole takes an hour to bake but since that is the hands-off time it’s very easy!
Perfect for fall/winter mornings and meal prep because it reheats like a DREAM!
I have this as a plate it breakfast adding protein on the side like some nice chicken sausage or my Superfoods on the go!
Ingredients
Ingredients 8 large eggs lightly beaten
2½ cups unsweetened almond milk
¼ cup pure maple syrup
1 tsp. pure vanilla extract
1 tsp. ground cinnamon
¼ tsp. sea salt (or Himalayan salt)
8 slices low-sodium sprouted whole-grain bread cut into 1-inch cubes
3 cups fresh (or frozen) blueberries
Nonstick cooking spray and Hot water
Directions
Combine eggs, almond milk, maple syrup, extract, cinnamon, and salt in a medium bowl; whisk to blend. Set aside.
Place bread and blueberries in a 13 x 19-inch baking dish that is lightly covered in spray. Top with egg mixture; mix well to blend.
Preheat oven to 350° F. Place baking dish in roasting pan. Add water to roasting pan to come an inch up the side of the baking dish. (Baking dish will be sitting in water.) Tent aluminum foil over roasting pan so that foil does not touch bread pudding. Cut two slashes in foil to allow steam to escape. Bake for 35 minutes. Remove foil. Bake an additional 35 to 45 minutes, or until bread pudding is puffy and custard is set. Cut into eight pieces. (be very careful removing from the oven as the water in the roasting pan will be VERY HOT)