1 loaf gluten free bread, cut into cubes
1 large egg (or 4 large if not using egg whites)
1/2 c. + 2 T. egg whites
1 c. almond milk
1/3 c. raw sugar
1 t. vanilla
1/2 lemon juiced + zest
2 T. cinnamon
3/4 c. fresh blueberries
1/4 c. homemade granola (optional)
In a medium bowl whisk the eggs, milk, sugar, vanilla, lemon and cinnamon. Place the cubed bread pieces into a greased 8×8 baking dish. Stir in the blueberries and lemon zest into the bread cubes. Pour the milk/egg mixture over the bread and gently press the bread down to get all the pieces covered in the milk. Cover and place in refrigerator overnight.
The next morning, preheat the oven to 350. Remove the french toast about 30 minutes before baking. Top it with homemade granola (optional). Bake for 40-50 minutes until bubbly. Let it stand for 5 minutes before serving. Top with warm maple syrup.
For more awesome gluten free recipes: vegetarianmama.com