Made the night before to pop in the oven when you wake up. This is very flavourful, makes the kitchen smell fabulous, and does not taste gluten free at all.
In a greased 9x9 casserole dish, layer bread, cheese, and blueberries.
In separate bowl, combine eggs, coconut milk, vanilla, and syrup. Pour over bread mixture. Cover and refrigerate overnight.
The next day, bake for 1 hour and 20 minutes at 350F. (Covered for 50 minutes and uncovered for 30 minutes)
In small saucepan, heat sugar, cornstarch, and water until boiling. Add blueberries and simmer until syrupy, about 15 minutes.
You can make the sauce the night before and heat the next morning before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (221g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 259 | ||
Calories from Fat: 150 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.6g | 22 % | |
Saturated Fat 11.3g | 57 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 34.9mg | 11 % | |
Sodium 193mg | 7 % | |
Potassium 267.5mg | 7 % | |
Total Carbohydrate 23.8g | 7 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 23.1g | ||
Protein 5.5g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 259
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