Minutes Prep time: 10
Minutes Total time: 560
Servings: 6
Difficulty: Intermediate
PAM® Original No-Stick Cooking Spray
1 package (12.1 oz) Udi’s™ Cinnamon Raisin Bread, cubed
1/2 pkg (8 oz each) cream cheese, cubed
1 cup fresh blueberries
1-1/2 cups whole milk
3 eggs
1/4 cup Log Cabin® Original Syrup
1 teaspoon ground cinnamon
additional syrup and Reddi-wip®, for serving
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 146 mg | 15% |
| Carbohydrate | 16 g | 5% |
| Cholesterol | 109 mg | 36% |
| Total Fat | 11 g | 17% |
| Iron | 1 mg | 5% |
| Calories | 321 kcal | 16% |
| Sodium | 353 mg | 15% |
| Protein | 12 g | 24% |
| Saturated Fat | 3 g | 17% |
| Sugars | 20 g | 2% |
| Vitamin C | 2 mg | 4% |
Spray 8-inch square baking dish with cooking spray. Arrange 1/2 the gluten free bread pieces in bottom and scatter cream cheese cubes and ½ of the blueberries over top. Top with remaining bread and blueberries.
Whisk together milk, eggs, syrup and cinnamon in medium bowl until well blended. Pour evenly over ingredients in baking dish and press mixture gently with a rubber spatula to moisten the bread. Cover and refrigerate at least 8 hours or overnight.
Preheat oven to 350°F. Bake, uncovered, 1 hour or until lightly browned. Let stand 10 minutes before cutting into squares.
Serve breakfast casserole warm with additional syrup and a whoosh of Reddi-wip®.
Gluten Free Blueberry Cream Cheese French Toast Casserole
