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  Gluten-free Sweet Breakfast Casserole



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1 teaspoon butter or oil to prepare baking dish
12-15 slices gluten-free bread (I used Udi’s, but there are other options)
4 very ripe persimmons (or substitute 1 cup unsweetened applesauce)
3 cups milk
6 eggs
1/3 cup honey (increase to 1/2 cup if using applesauce)
1 cup dried cranberries (or substitute raisins)
8 ounces chevre

Preheat oven to 350 degrees. Lightly grease a large, flat baking dish.
Cut bread into small cubes and set aside.
Squeeze persimmons to release pulp and juice into a large mixing bowl.
Add milk, eggs and honey. Whisk together until thoroughly combined.
Stir in cubed bread and dried cranberries.
Add crumbled chevre and gently mix until evenly distributed.
Pour into prepared dish.
Bake uncovered 45-60 minutes, until completely set in the center.
Serve hot.

Copyright © 2013 Stefanie Samara Hamblen