Simple, delicious, a happy family … a winner in my book! I hope you enjoy it too 🙂
Grease the bottom and sides of a 9×13′ pan. Start with gluten free bread and cut into chunks with a serrated knife. Generously fill the pan, as shown in the picture.
Next, use around 12 – 18 large eggs. Crack them into a large bowl and lightly beat them with a fork. Add 1/2 – 1 cup milk and 2 – 3 teaspoons of vanilla. Pour over the bread chunks.
This picture is what it looked like with 12 eggs and about 1/2 cup milk. If you want a really crunchy top, you could leave it like this, just decrease the baking time to 20 – 30 minutes.
This is what I wanted: the bread chunks mainly covered. This took 18 eggs and 1 cup milk.
Bake at 350 degrees for about 30 – 40 minutes. You will know the eggs are totally cooked when a knife inserted comes out clean and when you shake the pan, the mixture does not jiggle like jello. The top will be nice and brown.
While the casserole is baking, you can make the Very Berry Syrup. I feel like I should clarify, “syrup.” This is NOT as sweet as syrup! Think of it more like a berry topping. I just use the name “syrup” to help the kids get more excited about it 😉
I start with this frozen berry blend from Costco. I do not do exact measurements with this. I decide if I am making enough for one meal or if I want to make a double batch and fill the pot accordingly. When you add the berries to a pot to boil them, they will boil down to about half the original amount.
I sprinkle just a bit of raw sugar or honey (or whatever sweetener you prefer) on the berries.
Bring the berries to a boil and simmer for 10 – 15 minutes. Taste and sweeten to your preference.
*You know your family, if they are used to sweeter things add a bit more. You want them to like this. Especially if you are trying to train their tastebuds and move them to healthier options. Make it a win! You can decrease the sweetness of it over time.
Here is the finished casserole. I like to sprinkle the top with cinnamon. Enjoy!!