Blackberry French Toast Bake (GF, DF, refined sugar free)

Choose a sturdy gluten-free bread and cut it into large cubes for this delightful, not too sweet, casserole. Recipe adapted from Ina Garten's Raspberry Baked French Toast.

Ingredients:

10 eggs

2 3/4 cups milk of choice

1/3 cup coconut sugar

1 tbsp vanilla ext

1 tsp grated orange zest

1/2 tsp kosher salt

10 cups bread of choice

1 cup fresh blackberries

Directions:

Cut bread into 1 inch cubes, toast in oven at 300 degrees Fahrenheit for 15-30 minutes, tossing halfway through (time will vary depending on type of bread and how fresh it is)

Mix together eggs, milk, coconut sugar, vanilla ext, orange zest and salt.

Spread half of bread in a deep casserole dish, layer in blackberries and top with the rest of the bread.

Pour over the egg mixture and let sit two hours at room temperature or longer in the refrigerator.

Preheat the oven to 350 degrees and bake for an hour to an hour and 15 minutes. Cover loosely with aluminum foil if the french toast is becoming too dark.

It's done when it is puffed and the eggs are set in the middle.

Serve with maple syrup.