Description
This Gluten-Free French Toast Casserole is an easy and delicious breakfast or brunch recipe that uses dry or slightly stale gluten-free bread soaked in a cinnamon-spiced custard mixture. Perfect for overnight prep, it's naturally gluten-free and can be made dairy-free by using plant-based milk and vegan butter. Serve it warm with your choice of toppings like pure maple syrup, fresh berries, or toasted nuts for a comforting and crowd-pleasing dish.
Ingredients
Scale
Casserole
- 1 (15 oz) loaf dry or slightly stale gluten-free bread, cut into 1-inch cubes (about 9-10 cups)
- 5 large eggs
- 2 cups milk (regular or dairy-free, such as unsweetened almond milk)
- 1/3 cup pure maple syrup (or white sugar, or brown sugar)
- 2 tablespoons butter or vegan butter, melted
- 1 tablespoon vanilla extract
- 2 teaspoons ground cinnamon
- 1/8 teaspoon salt
Optional Toppings
- Pure maple syrup
- Powdered sugar
- Fresh berries
- Sliced peaches
- Toasted pecans
- Sliced almonds
Instructions
- Prepare the Bread: Cut the dry or slightly stale gluten-free bread into 1-inch cubes, aiming for about 9 to 10 cups of cubed bread.
- Make the Custard Mixture: In a large bowl, whisk together the eggs, milk, pure maple syrup, melted butter, vanilla extract, ground cinnamon, and salt until fully combined.
- Assemble the Casserole: Place the cubed bread into a greased baking dish evenly, then pour the custard mixture over the bread cubes, pressing lightly to help the bread absorb the liquid.
- Soak the Bread: Cover the dish with plastic wrap or foil and refrigerate overnight or for at least 4 hours to allow the bread to soak thoroughly.
- Bake: Preheat your oven to 350°F (175°C). Remove the cover and bake the casserole for 45 minutes or until the top is golden and a knife inserted in the center comes out clean.
- Serve: Let the casserole cool for a few minutes before serving. Add your preferred toppings such as pure maple syrup, powdered sugar, fresh berries, sliced peaches, toasted pecans, or sliced almonds.
Notes
- Use dry or slightly stale bread to prevent sogginess; if your bread is fresh, dry it out in the oven for 10-15 minutes at 300°F before cubing.
- This casserole can be prepped the night before and baked in the morning for convenience.
- For a dairy-free and vegan option, use plant-based milk and vegan butter, and substitute eggs with a vegan egg replacer if desired.
- Optional toppings add texture and flavor—feel free to customize according to your taste preferences.
- To keep the casserole warm after baking, cover it loosely with foil and place in a warm oven.
Nutrition
- Serving Size: 1/8 recipe
- Calories: 289 kcal
- Sugar: 12 g
- Sodium: 429 mg
- Fat: 9.4 g
- Saturated Fat: 2.8 g
- Unsaturated Fat: 6.6 g
- Trans Fat: 0 g
- Carbohydrates: 40.1 g
- Fiber: 2.2 g
- Protein: 8.1 g
- Cholesterol: 143 mg
