BLUEBERRY LEMON OVERNIGHT FRENCH TOAST GLUTEN AND DAIRY FREE RECIPE

Ingredients:

• Blueberry Lemon Overnight French Toast
• 3 cups Vanilla Silk Soy Milk
• 10 eggs
• 1 lemon
• 1 teaspoon vanilla
• ¼ honey
• ¼ teaspoon citric acid (divided)
• pinch of salt
• 1 loaf of gluten free bread
• 1½ cups frozen blueberries
• Creamy Lemon Blueberry Sauce
• 1 cup + ¼ cup Vanilla Silk Soy Milk
• ¾ cup honey
• 1 lemon
• 1 cup blueberries
• ¼ teaspoon citric acid
• pinch of salt
• 1½ tablespoons of corn starch

Instructions:

1. In a large bowl combine eggs, silk, zest from one lemon, vanilla, honey, citric acid and salt. Whisk together well with a wire whisk.
2. Tear up the loaf of bread and place in a 9x13 baking dish that has been sprayed with cooking spray.
3. Mix in blueberries and pour egg mixture over the top of the bread and blueberries. Make sure that all of the bread is covered with the egg mixture.
4. Cover with plastic wrap and place in the refrigerator overnight.
5. The next morning remove the French toast from the fridge and let stand for 30 minutes.
6. Preheat the oven to 350˚
7. Remove plastic wrap and replace with foil and place in the oven for 30 minutes.
8. After 30 minutes, remove foil and bake for an additional 30 minutes.
9. Remove from oven and let cool while you make your sauce.
10. In a small sauce pan over medium high heat, add your 1 cup of Silk, honey, juice from the lemon that you zested earlier, blueberries & citric acid. Bring to a low boil.
11. Combine the ¼ cup of Silk with the corn starch and mix throughly.
12. Slowly whisk in the corn starch mixture into the lemon blueberry sauce.
13. Let cook on medium for an additional minute or two until the sauce starts to thicken.
14. Remove from heat and let cool for 10-15 minutes.
15. Serve with a slice of warm Blueberry Lemon Overnight French Toast.

• Recipe Source:whipperberry