3/4 cup almond milk
1 tsp pure vanilla extract
1/4 cup maple syrup
1 tbsp cinnamon
8-10 piece of gluten-free bread
4 cups fresh or frozen mixed berries
In a large bowl, whisk together eggs, milk, vanilla, maple syrup, and cinnamon. Add bread slices and soak overnight. Preheat oven to 350 degrees fahrenheit. Lightly grease a pan or soufflé dish. When the bread is all soaked, place half the bread slices into the prepared pan. Top with about 2/3 of the mixed berries. Cover the berries with the rest of the bread then top with the last 1/3 of the berries. Bake for 25 minutes and serve with maple syrup drizzled on top.