Gluten & Dairy Free Serves 10

• 12 Slices Gluten-Free Bread Cut into 1 Inch Cubes
• 16 Ounces Vegan Cream Cheese Cut into 1 Inch Cubes
• 1 Cup Fresh Blueberries
• 2 Cups Coconut Milk 
• 1 tsp Vanilla Extract
• 12 Large Eggs Beaten
• ½ Cup Orange Juice
• ⅓ Cup Maple Syrup
• 1 Cup Coconut Sugar
• ½ Tbsp Ground Cinnamon
• 1 tsp Lemon Juice
• 2 Tbsp Cornstarch
• 1 Cup Frozen Blueberries
• ½ Cup Water
• 1 Tbsp Vegan Butter

Directions:

Grease a 9×13 inch baking dish. Arrange half of the bread cubes in the dish along with the cream cheese cubes. Pour 1 cup of blueberries over cheese and top with remaining bread cubes. In a large bowl combine eggs, milk, syrup, vanilla, and cinnamon. Pour over bread mixture, cover, and refrigerate overnight. Remove from the refrigerator 30 minute prior to baking. Preheat the oven to 350 degrees. Bake for 30 minutes covered. Uncover and bake for an additional 25-30 minutes or until the center is firm and the top is lightly browned. In a saucepan combine juice, water, cornstarch, frozen blueberries, sugar, and water. Bring to a boil, then reduce heat to a simmer for 10 minutes or until berries burst. Pour sauce over baked French Toast and enjoy!