Breakfast

Gluten-Free Raspberry Lemon Stuffed French Toast

SERVES 6

Brian Ambrose Photography

You can prepare this Gluten-Free Raspberry Lemon Stuffed French Toast a day ahead and reheat just before eating. This recipe can be made with egg replacement*.

12 (-inch thick) slices challah bread or other gluten-free bread
2 tablespoons butter or dairy-free alternative, melted
-Powdered sugar, for garnish
-Pure maple syrup

Raspberry Sauce

1 cups fresh or frozen raspberries, more for garnish
3 tablespoons sugar
2 teaspoons fresh lemon juice

Cream Cheese Filling

4 ounces low-fat cream cheese or dairy-free cream cheese, room temperature
2 tablespoons packed brown sugar
2 teaspoons lemon juice
teaspoon ground cinnamon

French Toast

1 cups milk of choice
2 large eggs*
1 tablespoon pure vanilla extract
-Pinch of salt

Lemon Sugar

2 tablespoons sugar
-Zest of 1 lemon

1. Cut each slice of challah bread diagonally in evenly sized halves. Set aside.

2. To make Raspberry Sauce, combine raspberries, 3 tablespoons sugar and 2 teaspoons lemon juice in a small saucepan. Bring mixture to a slow simmer, stirring frequently. Cook until berries soften and create a sauce. Remove from heat and let cool.

3. To make Cream Cheese Filling, beat cream cheese with brown sugar, lemon juice and cinnamon in a medium bowl. Set aside.

4. In a separate bowl, mix together milk, eggs*, vanilla and salt. Beat to combine.

5. Arrange half the bread slices in a single layer in a lightly greased 9x13-inch baking dish. Spread Cream Cheese Filling evenly over each slice. Top each with an equal amount of cooled Raspberry Sauce. Top with a second slice of bread. Gently pour milk mixture over the bread and let stand 15 minutes. Turn slices over. Cover dish with plastic wrap and refrigerate 1 to 8 hours.

6. When ready to bake, preheat oven to 375F.

7. Remove dish from the refrigerator and uncover. Turn sandwiches over one more time.

8. To make Lemon Sugar, combine sugar and lemon zest in a small bowl. Brush top of each sandwich with 2 tablespoons melted butter and sprinkle Lemon Sugar over the top.

9. Place dish in preheated oven and bake, uncovered, 40 to 45 minutes or until edges are golden. Let stand 10 minutes.

10. Arrange stuffed French toast on a serving platter. Dust with powdered sugar and garnish with fresh raspberries. Serve warm with maple syrup.

*For Egg-Free French Toast, omit 2 eggs. Heat 1 cups milk (in the recipe) and stir in 2 tablespoons golden flax meal. Let cool. Add 1 teaspoon baking powder, stirring to combine. Add vanilla and salt and combine. Use Egg-Free Challah Bread.

Each serving contains 588 calories, 22g total fat, 8g saturated fat, 0g trans fat, 222mg cholesterol, 487mg sodium, 85g carbohydrate, 5g fiber, 20g sugars, 14g protein, 51Est GL.

Comments (4)

Whatscookin, click on Challah Bread at the end of the last sentence in the recipe and it will take you to that recipe.

Posted by: Molly S | April 26, 2015 12:29 PM    Report this comment

Brany, our Food Editor says:

If you wish to replace the bean flour, you can use quinoa, amaranth or millet flour. These all have similar properties to the bean flours. Unfortunately almond flour is not a good substitute for that quantity of flour. However, you could use 1/2 cup almond flour plus 3/4 cup of one of the high protein flours I mentioned.

High-Protein Flour Blend

1 1/4 cups bean flour (your choice),
chickpea flour or soy flour
1 cup arrowroot starch, cornstarch
or potato starch
1 cup tapioca starch/flour
1 cup white or brown rice flour

Posted by: LW Moderator | February 17, 2015 12:38 PM    Report this comment

I read the recipe for challah bread. I don't have any soy or bean flour nor do I care for their flavor in baked goods. Could I use almond meal instead?

Posted by: brany | February 8, 2015 2:58 PM    Report this comment

How about a recipe for making challah.

Posted by: Whatscookin | February 6, 2015 7:45 AM    Report this comment

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