Gluten Free Blueberry Cinnamon Cream Stuffed French Toast
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 4 slices Udi's Gluten Free bread
  • ½ cup blueberries
  • 4 Laughing Cow Smooth Sensations Cinnamon Cream wedges
  • 1 egg
  • a little almond milk
  • Ghee Butter, or butter/oil of choice
  • maple syrup, or syrup/honey of choice
  1. Smash the blueberries and mix them together with 2 Laughing Cow wedges.
  2. Spread one Laughing Cow wedge on a slice of bread. Repeat with another slice of bread.
  3. Evenly separate the blueberry/Laughing Cow mixture from above and place ½ on top of the (already there) cream cheese and the other ½ on the other slice.
  4. Place the other slice of bread onto each, forming 2 "sandwiches."
  5. Beat together in a separate bowl the egg and a little almond milk.
  6. Meanwhile, melt butter (on low) in the skillet.
  7. Dip both sides of French Toast sandwich in the egg mixture, making sure the bread is fairly soaking wet.
  8. Place both on the skillet, turning over once each side is golden brown.
  9. Cut up, serve with blueberries and maple agave syrup.
Updated in 2017. If I made this now, I would swap out the Udi's bread for Mickey's. I would also swap out The Laughing Cow for Organic Valley Cream Cheese, and then just add a few pinches of cinnamon to the recipe! Simple swaps, way more wellness.
Recipe by A Gutsy GirlĀ® at