Grain-Free Blueberry French Toast Casserole is a phenomenal paleo brunch recipe. We love making this dish for Mother’s Day brunch, but it’s so good that we have it all year round. Another great paleo breakfast recipe? My flourless Banana Chocolate Chip Pancakes made with only 7 ingredients.

My dairy-free French Toast is made with Paleo Bread dipped in a coconut milk batter. I like to bake my Paleo Bread the day before I make this Blueberry French Toast Casserole. I let the bread cool overnight, then quickly throw this dish together the next morning. The idea for this recipe came from one called Bradley Inn Blueberry French Toast Casserole that I found in our local paper, the Daily Camera.

Serve gluten-free French Toast with my dairy-free Coconut Whipped Cream. I haven’t experimented yet with turning this into a keto breakfast recipe. If you are looking for low-carb high-fat recipes you’ll want to take a look at my Keto Diet Recipes page.

Blueberry French Toast Casserole
1 loaf Paleo Bread, cut into 1 inch cubes
1 cup frozen blueberries
5 large eggs
1 cup full fat coconut milk
¼ cup honey
1 teaspoon ground cinnamon
1 tablespoon vanilla extract
Place bread cubes and blueberries in an 8 x 8 inch baking dish
In a medium bowl mix eggs, coconut milk, honey, cinnamon, and vanilla
Pour egg mixture over bread and blueberries
Bake at 350°F on lower oven rack for 40-50 minutes
Remove from oven and allow 15 minutes to set
I’m always looking for new ideas when it comes to food photography. The technique I used for this photo is a little more about the composition than the food, very artful. I’ll keep taking the close up photographs that I have since I first launched this website in 2006. Which style of food photography do you like best? Close up, or overhead?