Description
This Gluten-Free French Toast Casserole is the perfect stress-free breakfast for holidays or lazy weekends. Sturdy cubes of gluten-free bread are soaked in a rich vanilla-cinnamon custard, then baked until puffy and golden with a crunchy brown sugar streusel topping. It transforms dry gluten-free bread into a moist, decadent treat.
Ingredients
— The Casserole Base —
1 loaf (approx. 14-16 oz) gluten-free bread, cut into 1-inch cubes (stale bread works best)
8 large eggs
2 cups whole milk (or unsweetened almond milk)
½ cup heavy cream (or full-fat canned coconut milk)
½ cup granulated sugar (or maple syrup)
1 tablespoon pure vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
— The Streusel Topping —
½ cup packed light brown sugar
⅓ cup gluten-free all-purpose flour blend
½ teaspoon ground cinnamon
¼ cup cold unsalted butter, cubed
½ cup chopped pecans or walnuts (optional)
Instructions
1. Grease a 9×13 inch baking dish generously with butter or non-stick spray.
2. Place the gluten-free bread cubes into the prepared baking dish, spreading them out evenly.
3. Make the Custard: In a large mixing bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and nutmeg until completely smooth.
4. Pour the custard mixture evenly over the bread cubes. Gently press the bread down with a spatula or the back of a spoon to ensure every piece is submerged and soaking up the liquid.
5. Soak (Important!): Cover the dish with foil or plastic wrap. Refrigerate for at least 4 hours, or preferably overnight. (Since GF bread is dense, it needs time to absorb the custard fully).
6. Preheat your oven to 350°F (175°C). Remove the casserole from the fridge while the oven heats up.
7. Make the Topping: In a small bowl, combine the brown sugar, gluten-free flour, and cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in the nuts if using.
8. Sprinkle the streusel topping evenly over the casserole.
9. Bake: Bake uncovered for 45–55 minutes, or until the top is golden brown and the center is set (not jiggly). If the topping starts to brown too quickly, tent it loosely with foil for the last 15 minutes.
10. Serve: Let the casserole stand for 10 minutes before serving (this helps it set). Serve warm with maple syrup and fresh berries.
Notes
Bread Choice: Use a sturdy gluten-free bread like Canyon Bakehouse or Schar. Avoid very airy/light breads as they may dissolve into mush. If your bread is fresh, toast the cubes in the oven at 300°F for 10 minutes to dry them out first.
Dairy-Free: This recipe works wonderfully with almond milk and coconut cream. Use a dairy-free butter substitute for the topping.
Soggy Bottom Prevention: Ensure you bake it long enough. Gluten-free casseroles often take a few minutes longer than wheat versions to set the liquid in the center.
Leftovers: Store covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven.
- Prep Time: 20
- Cook Time: 50
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 22
- Sodium: 280
- Fat: 16
- Saturated Fat: 8
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 2
- Protein: 10
- Cholesterol: 165