Here are two different ones: Simpler Times French Toast (David - Lakeguy) Chef & Innkeeper Cindy Belford, Simpler Times Inn, Grand Lake O'the Cherokees 8 cups sweet French bread in 1" cubes 5 eggs 1 cup sugar 1 teaspoon nutmeg 3 cups milk or Half & Half 3 cups fresh or frozen blueberries 1 cup chopped pecans 1/4 cup butter or margarine 1/2 cup brown sugar Put bread in large bowl. Whip eggs, sugar and nutmeg until light in color and thick. Add milk, stir and pour over bread. Cover and place in fridge overnight. In the morning, mix 1 cup blueberries into bread and put in greased pan; sprinkle balance of blueberries on top, then pecans. In pan, melt butter and brown sugar until bubbly. Pour mixture over blueberries and pecans. Bake at 325 degrees for one hour or until puffed. Serve hot with syrup. Blueberry Cream Cheese strata 12 slices day old bread 2 (8oz) packs cream cheese 1 cup fresh blueberries 12 eggs 2 cups milk 1 tsp vanilla 1/3 cup maple syrup 1 cup white sugar 2 T cornstarch 1 cup water 1 cup fresh blueberries 1 T butter 1. Cut bread into 1 in cubes, place half into a greased 9 X 13 baking dish. Cut cream cheese into 1 in cubes and place over bread. Top with blueberries and remaining bread cubes. 2. Beat eggs in large bowl, add milk, vanilla and syrup. Mix well and pour over bread. Cover and refridgerate overnight. Remove from fridge 1/2 hr before baking. 3. Cover and bake for 30 min. in preheated 350 oven. Remove cover and bake for 25-30 min or until center is set. 4. prepare sauce in a saucepan by combining the sugar and cornstarch. Add water and bring to a boil over med. heat. Stir constantly and boil for 3-4 min. Stir in blueberries and reduce heat. Cook for 10 min or until blueberries pop. Stir in butter and pour over french toast.

This dessert is wonderful and I always make a double recipe. It is from Mark Bittman (NYT) with a few tweaks to make it more carb friendly for diabetics. He used a graham cracker crust which I've substituted with a pecan one. Almost No-Bake Blueberry Cheesecake Bars (Mark Bittman tweaked) Crust: 2 cups ground pecans (8oz of pecan halves yields ~2 cups ground) 4 tablespoons melted butter 1 1/2 packets Splenda (equivalent to 1 Tbs sugar) Combine the ground nuts, butter and Splenda. Press the mixture evenly into the bottom of an 8x8 baking dish (glass is better than metal). Bake at 350°F for 10-15 minutes. Cool before filling. Filling: 1 8-ounce package cream cheese, at room temperature 1 cup ricotta cheese 2 tablespoons honey or 3 packets Splenda Rind of a lemon, freshly grated Squeeze of lemon juice Pinch of salt 1 1/2 cups blueberries Using a standing or hand mixer, or a whisk, combine cream cheese, ricotta, honey, Splenda, lemon rind, lemon juice and salt, and blend until smooth. Spread cheese mixture carefully and evenly over crust, using a spatula or butter knife to smooth top. Cover with fresh blueberries and lightly press into filling. Chill for at least an hour, or until set. Cut into squares or bars and serve. Double the recipe if using a 9x13 dish. Using the zest of one lemon and one lime gives this a subtle key lime flavor. The longer the cheesecake is refrigerated, the better it tastes. Leftovers are great. Here is a link that might be useful: nyt article no-bake blueberry cheesecake

Most well-stocked health food stores (and some grocery stores with a "health food" section) will have a variety of gluten-free breads in the freezer/refrigerator section (and the breads must be kept frozen or refrigerated - they mold very quickly), such as Rice Bread. These will be easier to use than making a gluten-free bread, due to the unusual ingredients required. If you make your own gluten-free breads, be careful not to cross contaminate non-gluten flours with flours containing gluten (such as using a scoop you keep in your wheat flour to scoop gluten-free flours, or mill gluten-free grains in a mill that has milled wheat, or other gluten-containing grains). Check at your local public library for some books/cookbooks on Gluten-Free foods for more information and bread recipes (or do a Google search - you'll find all the gluten-free bread recipes you could ever want). Check the health food store for mixes and baking mix blends that can be used to make gluten-free breads. Rumford Baking Powder is gluten free, as indicated on the container. Always check labels..... I'm surprised your friend wasn't able to give you the information you needed. You really should consult them first. Some people who are gluten intolerant can't even use rice bread, so be sure to check with them before doing anything. My mother had celiac disease, and because of my experience making gluten-free foods, I've created gluten-free recipes for a local mill that mills white sorghum flour. Your batter is different than any I've come across - would you mind sharing the entire recipe? My batter contains eggs/milk/vanilla/Penzeys Cake Spice (or cinnamon and/or nutmeg). My MIL used eggs/milk/salt & pepper. -Grainlady

This is a sugar-free version of a 'Wacky Cake' that I like. Without sugar, it doesn't rise quite as high, but it is moist and flavorful. 1 1/2 cups flour 1/4 cup cocoa 1/4 cup Splenda 1 1/2 tsp baking soda 1/2 tsp salt 1 cup water 1 1/2 Tbs white vinegar 1/4 cup vegetable oil 1 t vanilla extract 1 egg Combine flour, cocoa, Splenda, baking soda and salt in sifter. Sift into large bowl. Add remaining ingredients and beat to mix. pour into 9 in square baking dish. (Grease and flour dish as for any cake.) Bake at 375 degrees F for 25 to 40 mintues, or until done. Yield: 9 servings Exchange: 1 serving; 1 bread, 1 fat Calories: 1 serving; 89