gouda and blueberry stuffed french toast with maple syrup

I’m making my mom brunch for Mother’s Day.  I thought I better test out my recipe before hand.  Um.  Can’t stop. so yummy.


Gluten free artisan loaf from Bigstar Bakehouse

Gouda cheese, sliced very thin

Fresh blueberries

almond milk (or regular milk if you prefer)

2-6 eggs



maple syrup



1. Slice your loaf in fairly thick slices.  It’s best if your loaf is a day old or so. place thin slices of room temperature Gouda and some blueberries on one slice. Again, if the blueberries are getting a little older and squishier- even better! Top with second slice of bread.

2. Beat together 2 eggs and about a 1/4 cup almond milk with a whisk. Add a pinch of salt and mix.  Transfer your egg mixture to a wide bowl so you can dip your french toast. Dip both sides. Hold the sandwich together so your blueberries don’t fall out!

3. Heat a non-stick pan over medium/low heat.  Add a table spoon of butter and once it stops bubbling place your dipped sandwich on the pan.  Cook each side until nicely browned.  You can add a lid if you keep the heat low and that will help the cheese melt fully.

4. Serve with butter and maple syrup!

Happy Mother’s Day!


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  1. Wow! Those look god damn delicious! LOVE the new look of the site!

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