I was going to wait until next week to share this Blueberry Stuffed French Toast Tortilla Skillet recipe but it’s just so good and I’ve received some requests since I shared a “failed” attempt I tried Father’s Day.
It’s been awhile since I’ve posted, things are a little crazy and I haven’t had much time in the kitchen. I’ve been sharing some recipes over on Instagram as it doesn’t require as much time as photographing and writing up a post. Usually simple or a twist on a recipe I’ve already shared.
The television was on one day and I heard talk of a tortilla French toast and instantly knew I had to make it, of course deciding to put my own spin on it and making it dairy free and in this case gluten free/grain free!
The one I made on Father’s Day was in a 10″ cast iron skillet and had more of a quiche look as the tortillas were smaller. Still delicious, and A was excited to eat leftovers the day after. After more testing, thank goodness Kite Hill yogurt was on sale at Whole Foods and I had stocked up, I decided to go with my favorite Siete gluten free/grain free tortillas and buy a smaller cast iron pan. I was pretty sure we had an 8″ but couldn’t find it anywhere in our camping stuff, the only other place it would have been besides the kitchen.
It turned out perfectly! I ended up using the Siete Almond Flour Tortillas as they’re at Target and I didn’t have enough Siete Cassava Flour ones (will give them a try eventually and update when we do). Even A said it was best version and liked it over flour tortillas, but did make it clear she’d eat either!
If you aren’t dairy free you can use cream cheese (I’ve added the details in the notes, you would use the same amount as well as the vanilla and sugar but add a tablespoon or two of milk to thin it a little if it isn’t softened the regular Philly brick should be soft enough at room temp) but I’ve found the most cost effective way when needing more than 8oz is to use strain Greek Style Almond Milk Yogurt.
So simple and easy just to quickly whip up and throw in the oven this will definitely be on repeat. So many variations and options and I don’t have to stand over a stove, which means I can take a moment to sit and enjoy my coffee!
| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
| Passive Time | 12 hours |
| Servings |
servings (4-6 servings)
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- 6 tortillas (Siete Grain Free Almond Flour Tortillas)
- 4 large eggs
- 1/2 c dairy free milk
- 1 tsp ground cinnamon
- 16 oz container thick diary free Greek style almond milk yogurt plain, or vanilla (Kite Hill Unsweetened Vanilla Greek Style Almond Milk Yogurt
- 1 TBSP sugar, or maple syrup
- 1 tsp vanilla
- 1/2-3/4 c blueberry jam or preserves
Ingredients
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- Strain yogurt in a mesh nut bag, or cheesecloth in a strainer, over a glass dish where it isn't touching the bottom. You want to remove the liquid so place in the refrigerator for ideally 24 hours but at least 12. If you strain but aren't making it right away remove and store in an airtight container for up to 48 hours.
- Preheat oven to 350F.
- Mix strained yogurt, sugar, and vanilla together and set aside.
- Whisk eggs, milk, and cinnamon together in a large shallow dish that is big enough to dip tortillas in (like a 9x9 pan or pie dish).
- In a well seasoned and lightly oiled cast iron pan start building your French toast starting with a tortilla dipped in egg mixture.
- Sprinkle or light spread 1/3 of the sweetened yogurt mixture on top of the first tortilla.
- Dip the next tortilla in the egg mixture and place it on top.
- Lightly spread half of the blueberry jam on top of the egg dipped tortilla in the pan.
- Dip the next tortilla in egg mixture and layer on top, repeating the yogurt mixture, another dipped tortilla, jam, ect until the last tortilla has been placed on top.
- If using a 8" cast iron pan pour the remaining egg mixture on top until it is just covered and you cannot see the tortilla, there will likely be about 1/4 of a cup of mixture left. If using a 10" cast iron pan you can place all of the remaining mixture on top.
- Place in the oven on the top rack and bake for 40-45 minutes until it looks set and starts to brown on top.
- Let cool for at least 5 minutes, if you can wait 10 it's even better, the longer it sits the more time it has for the layers to set.
- Top with butter and pure maple syrup.
- Enjoy!
Cream cheese can be used in place of the Greek yogurt I found this way to be delicious and more cost effective. If using cream cheese still add the sugar and vanilla but you'll also want to add a couple tablespoons of milk so it is easily spreadable (but not runny!) f using dairy free. If using the standard Philadelphia rectangle brick it should be fine at room temp and no milk should be needed.
This is made with Siete Grain Free Almond Flour Tortillas but we also tested with flour tortillas. Use 6-8 inch tortillas for an 8" cast iron skillet and ideally 10" for a 10" cast iron skillet (8" will work but it isn't as "pretty" as it won't go out to the edge and will have more of a quiche look). I make the same amount of egg mixture and use the same amount of filling for both sizes.
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