Gluten Free French Toast Casserole
16 ounce loaf of gluten free bread, cubed (use a crusty bread, as a soft bread will make the casserole soggy.)
2 cups of canned coconut milk
1 teaspoon cinnamon
1 teaspoon vanilla
3/4 cup fresh blueberries
2 tablespoons coconut sugar
Grease a 13x9 baking dish. Place cubed bread into dish. In a bowl combine eggs, milk, cinnamon, and vanilla. Whisk until well combined. Pour over bread. Top with blueberries. Cover and refrigerate for 1 hour or overnight. Before baking sprinkle with coconut sugar, Bake at 350 degrees for 20 minutes covered with foil, and 25 additional minutes uncovered. Serve warm and enjoy!