It’s not Gluten-Free Friday but today’s post is indeed gluten-free. You see this past Saturday (yesterday) I packed up my little boys and headed to a large local mall for the day with my Mother-in-law (who is fantastic by the way). I mostly just wanted to get out, get moving and forget about my rough week. We purchased some awesome swim sets for the boys (swim shirts and swim trunks) in anticipation of our July beach vacation (which can’t come soon enough). We noshed on some gluten-free Chick-fil-a options and we stopped by a Stonewall Kitchen retail store. This store is relatively new to this mall but Stonewall Kitchen I am very familiar with. Their flagship store is located a little over an hour from me in the beautiful seaside community of York, Maine. A visit there will soon be in order!
The Stonewall Kitchen retail store is a must stop (and this is not a paid post for the record) and check out kind of store. It is very bright, pretty and full of yummy complimentary samples! I happen to love the Stonewall Kitchen Maine Blueberry Jam and decided to pick up a small jar. Out of the corner of my eye I spotted a recipe card for blueberry stuffed french toast and grabbed it. Lately I have wanted to try to make a french toast muffin after seeing it on a few other blogs like Rachel’s Random and Biting the Hand That Feeds You. A quick glance at the card and I knew I could adapt the recipe from a casserole into a muffin and better yet I knew I could make it gluten-free so the whole family could enjoy it!
Ingredients (adapted from Stonewall Kitchen, makes 12 muffins):
- 6 cups of gluten-free bread cubes (I used a combination of Udi’s bread and Udi’s bagels)
- 4 oz. cream cheese, cut into small cubes (use more or less cream cheese to your taste)
- 1/4 cup Stonewall Kitchen Wild Maine Blueberry Jam
- 6 large eggs, slightly beaten
- 1/3 cup maple syrup
- 1 cup vanilla almond milk
- ground cinnamon
The recipe also called for fresh blueberries and truth be told I didn’t have any. Evan loves blueberries and they never stick around very long at our house! It would have made a nice addition! Also I didn’t use anywhere near the amount of cream cheese that the original recipe called for. Honestly I was just trying to show some restraint!
I sprayed my muffin pan with cooking spray. I then place a few cubes of bread in each cup to cover the bottom. I topped each with 2-4 cubes of cream cheese and then a spoonful of the Stonewall Kitchen Maine Blueberry Jam (see photo above). You can put as much or as little of the cream cheese and jam as you desire. Then top each with additional bread cubes completely filling each cup.
Next I whisked together 6 large eggs with 1/3 cup pure maple syrup and 1 cup of vanilla almond milk. I put approximately 1/4 to 1/3 cup of the egg mixture in each muffin cup. I took care to try to coat the top of each muffin with the egg so the top wouldn’t be too dry. I then sprinkled each muffin with ground cinnamon. I covered the whole pan with aluminum foil and placed in the the fridge. I had to take my 3 year old Trevor to a birthday party so I was gone several hours. You could keep this in the fridge overnight and bake in the morning.
After returning from the birthday party I pre-heated my oven to 350 degrees. I cooked the muffins with the foil on for 20 minutes. I removed the foil and baked for another 10 minutes. These popped right out of the muffin pan without issue. Serve warm with the gluten-free syrup of your choice. I hope you’ll give these a try. Experiment with other jams and fillings!