Gluten Free French Toast Casserole is the perfect holiday or Sunday breakfast. You can prep it the night before, and then assemble and bake in the morning. It serves and impresses a crowd!
This casserole has all the great things about French toast. Soft and custardy bread cubes soaked in eggs, milk, and cinnamon. A golden, crunchy exterior. A homemade butter pecan maple syrup doused on top. A dusting of sifted powdered sugar. And fresh berries -- optional, but highly recommended.
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Tips for Making the Best Gluten Free French Toast Casserole:
- Soak the bread overnight, up to 14 hours, with the egg mixture in the prepared baking dish. This ensures the bread is well-coated, and it will give it that soft, custardy texture that makes French toast so good.
- Put your spices, like cinnamon and nutmeg, straight into the egg mixture. This helps them infuse.
- Use your favorite gluten-free bread brand. I prefer to use Canyon Bakehouse. Either their Country White or Ancient Grain. If using homemade bread, it's best if it's a few days stale. Homemade gluten-free bread tends to be a lot softer than store-bought, which can be to its detriment when making French toast.
- Leave the crust on the bread to help give the bread structure and texture.
- Serve along with homemade butter pecan syrup for the ultimate final touch. The syrup really makes this gluten free French toast casserole so much more special.
Ingredients
For the Gluten Free French Toast Casserole:
- Two 15 oz. loaves of your favorite gluten-free bread. I prefer to use Canyon Bakehouse Country White.
- Eggs
- Milk, or dairy-free milk like almond
- Ground cinnamon
- Ground nutmeg
- Pure vanilla extract
- Powdered sugar, for topping
- Fresh berries, for topping
For the Butter Pecan Maple Syrup:
- Unsalted butter
- Pure maple syrup
- Pecan halves, or walnuts
- Pinch of sea salt
How to Make Gluten Free French Toast Casserole:
For the Butter Pecan Maple Syrup:
- Melt the butter in a small saucepan over medium-low heat.
- Add in the pecan halves, stirring frequently, until golden brown, about 8 to 10 minutes.
- Stir in the maple syrup until combined, and then turn off the heat.
- Allow to cool.
For the Gluten Free French Toast Casserole:
The Night Before:
- Grease a 9x13 baking dish with butter or nonstick cooking spray.
- Slice the bread, leaving crusts on, into bite-sized pieces and arrange evenly in the bottom of the prepared baking dish.
- In a large mixing bowl, add the milk, eggs, ¾ cup of the butter pecan maple syrup, cinnamon, nutmeg, and vanilla extract. Whisk until completely combined. Then, pour the egg mixture over top of the bread cubes. Lightly press the cubes down with a spatula to evenly saturate them.
- Refrigerate remaining syrup.
The Next Morning:
- Preheat the oven to 350 F, and set the prepared Gluten Free French Toast Casserole out to warm up to room temperature.
- Bake the casserole for 40 to 45 minutes, until the middle is set up. A thermometer should read at least 160 F. The top should be golden brown and crispy. Tip: If the casserole is browning too quickly halfway through, loosely tent with foil.
- Remove from the oven, and allow to cool for at least 10 minutes before serving. Meanwhile, warm the Butter Pecan Maple Syrup in a small saucepan over medium-low, until warmed through.
- Serve squares of the casserole with warm Butter Pecan Maple Syrup, powdered sugar, and fresh fruit.
Equipment
You only need basic tools to make Gluten Free French Toast Casserole. I recommend:
- A whisk is helpful in this recipe.
- A 9x13 casserole dish
- A 9x13 dish with lid
- Maple Syrup Dispenser
- Digital Thermometer
How to Store Gluten Free French Toast Casserole:
You can store this gluten free french toast casserole in an airtight container in the refrigerator for three to four days. Bonus: If you have a casserole dish with a lid, simply pop the lid right on it. These gluten free french toast squares make excellent meal prep!
To reheat: Place the desired amount of french toast casserole on a plate. Cover with a wet paper towel. Microwave for 45-60 seconds, until warmed through. You can either heat the syrup in the microwave along with the casserole, or warm in a saucepan.
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Gluten Free French Toast Casserole with Butter Pecan Syrup
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Yield: 10 servings
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Equipment
- maple syrup dispenser optional
Ingredients
For the Butter Pecan Maple Syrup:
- ½ cup unsalted butter or vegan butter, such as Smart Balance
- 2 ½ cups pure maple syrup
- 1 cup pecan halves or walnuts
- pinch of sea salt
For the Gluten-Free French Toast Casserole:
- 2 15 oz. loaves of your favorite gluten-free bread I use Canyon Bakehouse
- 7 large eggs
- 2 cups milk For dairy-free: Use almond milk
- ¾ cup homemade Butter Pecan Maple Syrup
- 1 tablespoon pure vanilla extract
- 2 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- powdered sugar for topping or whipped cream
- fresh berries for topping
Instructions
For the Butter Pecan Maple Syrup:
- Melt the butter in a small saucepan over medium-low heat.
- Add in the pecan halves, stirring frequently, until golden brown, about 8 to 10 minutes.
- Stir in the maple syrup until combined, and then turn off the heat.
- Allow to cool.
For the Gluten Free French Toast Casserole:
(The Night Before)
- Grease a 9x13 baking dish with butter or nonstick cooking spray.
- Slice the bread, leaving crusts on, into bite-sized pieces and arrange evenly in the bottom of the prepared baking dish.
- In a large mixing bowl, add the milk, eggs, ¾ cup of the butter pecan maple syrup, cinnamon, nutmeg, and vanilla extract. Whisk until completely combined. Then, pour the egg mixture over top of the bread cubes. Lightly press the cubes down with a spatula to evenly saturate them.
- Refrigerate remaining syrup.
(The Next Morning)
- Preheat the oven to 350 F, and set the prepared Gluten Free French Toast Casserole out to warm up to room temperature.
- Bake the casserole for 40 to 45 minutes, until the middle is set up. A thermometer should read at least 160 F. The top should be golden brown and crispy. Tip: If the casserole is browning too quickly halfway through, loosely tent with foil.
- Remove from the oven, and allow to cool for at least 10 minutes before serving. Meanwhile, warm the Butter Pecan Maple Syrup in a small saucepan over medium-low, until warmed through.
- Serve squares of the casserole with warm Butter Pecan Maple Syrup, powdered sugar, and fresh fruit.
Notes
You can store this gluten free french toast casserole in an airtight container in the refrigerator for three to four days. Bonus: If you have a casserole dish with a lid, simply pop the lid right on it. These gluten free french toast squares make excellent meal prep!
To reheat: Place the desired amount of french toast casserole on a plate. Cover with a wet paper towel. Microwave for 45-60 seconds, until warmed through. You can either heat the syrup in the microwave along with the casserole, or warm in a saucepan.
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