Baked Blueberry Lemon Coconut French Toast (glutenfree, dairyfree) and Quick Blueberry Syrup

I made this last year for Easter dinner because we believe firmly in breakfast for dinner. We also happen to love french toast…and blueberries, which happen to be in season right now. Cue another round of baked blueberry french toast, glutenfree version! Add in my NEW blueberry syrup, and you’ve got a home run!

You don’t have to make this glutenfree, I have made it standard. You can ask me for conversions, if needed. Either way, it’s delicious!

Blueberry Lemon Coconut French Toast*
(Glutenfree, dairyfree)

1 loaf of white bread (I used glutenfree soft white bread), cut into 1″ cubes
2 C fresh blueberries
1/4 C shredded coconut
5 large eggs
1.5 C coconut milk
1/4 C Grade A maple syrup
Zest of 1 large organic lemon
1/8 C lemon juice
1 tsp cinnamon
1 tbsp vanilla

Preheat oven to 350F.

1. In a large mixing bowl, toss bread cubes, coconut, and blueberries. Place in a large baking dish.
2. In a medium bowl, whisk eggs, coconut milk, maple syrup, lemon zest, lemon juice, cinnamon and vanilla.
3. Pour mixture evenly over bread in baking dish.
4. Bake for 45 minutes, or until golden brown.
5. Serve with blueberry syrup. (Below)

*Bread can be replaced with any type of bread and any milk can sub for coconut milk.

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Quick Blueberry Syrup

2 C fresh blueberries
1/4 C coconut oil
1/4 C maple syrup

Add all ingredients to a small pot and bring to a simmer over medium. Cook approximately 5 minutes, stirring occasionally. Remove from heat and blend with an immersion stick blender until desired consistency. Serve over french toast, waffles, or pancakes. Or try adding a small teaspoon to sparkling mineral water for a blueberry fizz drink.

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For more of my seasonal blueberry recipes, follow this link to The Fresno Bee: http://www.fresnobee.com/2015/04/21/4487732/move-beyond-the-muffin-and-try.html

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