We do a lot of gluten free cooking in our home, because my oldest has a gluten sensitivity. Much gluten and he itches and itches. It is easier to just make everything without gluten, than to make his meals separate. So, we had to come up with a gluten free version of our special snow day breakfast. Having a special family meal in the mornings when it snows has become part of our fun snow-school day traditions!
My grandma used to make the BEST baked milk toast. This is our creamy – berried out version of that. Perfect for cold winter mornings!
The best thing about this recipe is that it is flexible! (This outmatched mama NEEDS flexible recipes.) It can be made with regular wheat bread, and you can substitute the sugar for whichever kind of sweetener you prefer (honey would be delicious too).
Here is the recipe! 🙂
Ingredients:
8 oz cream cheese
10 pieces of gluten free bread (We use Udi’s
1/2 cup of Sugar in the Raw
2 tsp vanilla extract
2 eggs
1/4 cup almond milk
1 cup blueberries
Directions:
In a bowl mix cream cheese, sugar, and vanilla with a hand mixer until blended.
Stir in eggs and milk.
Cut the bread slices in half. Stack them on top of each other and line a glass baking pan with them (so that there are two layers).
Pour the blueberries on top and spread out evenly
Pour the cream cheese mixture over the bread slices.
Bake at 350 degrees for 1 hour.
p.s. This recipe also smells delicious while it is baking. YUM! 🙂
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Tiffany
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