Description
This Gluten-Free French Toast Casserole is a delicious and easy overnight breakfast dish that uses dry or slightly stale gluten-free bread to create a perfect custardy texture. Prepared with a simple mix of eggs, milk, maple syrup, cinnamon, and vanilla, it's an ideal hassle-free way to enjoy French toast with the option to customize toppings such as fresh berries, powdered sugar, or toasted nuts.
Ingredients
Scale
Main Ingredients
- 1 (15 oz) loaf dry or slightly stale gluten-free bread cut into 1-inch cubes (about 9-10 cups cubed bread)
- 5 large eggs
- 2 cups milk (regular or dairy-free, such as unsweetened almond milk)
- 1/3 cup pure maple syrup (can substitute 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, ensuring you have approximately 9-10 cups.
- Mix the Custard: In a large bowl, whisk together the eggs, milk, maple syrup, melted butter, vanilla extract, ground cinnamon, and salt until fully combined.
- Combine Bread and Custard: Place the cubed bread into a greased baking dish. Pour the custard mixture evenly over the bread, gently pressing the bread cubes down to absorb the custard. If possible, let it soak for 10-15 minutes to enhance flavor and texture.
- Refrigerate Overnight: Cover the dish with plastic wrap or foil and refrigerate overnight or for at least 6 hours to allow the bread to soak thoroughly.
- Bake the Casserole: Preheat your oven to 350°F (175°C). Remove the casserole from the refrigerator and bake uncovered for 45 minutes until the top is golden brown and the custard is set.
- Serve: Remove from oven and let it cool slightly before serving. Add optional toppings like pure maple syrup, powdered sugar, fresh berries, sliced peaches, toasted pecans, or sliced almonds as desired.
Notes
- Use dry or slightly stale bread to prevent the casserole from becoming soggy. If your bread is fresh, dry it in the oven at low temperature for 10-15 minutes before cubing.
- You can substitute dairy milk with any plant-based milk such as almond or oat milk to keep it dairy-free.
- For a vegan version, substitute eggs with a vegan egg replacer and use vegan butter and plant-based milk.
- Customize the sweetness by adjusting the amount of maple syrup or sugar in the custard.
- The casserole can be assembled the night before and baked fresh in the morning for a quick breakfast solution.
- Store leftovers in the refrigerator for up to 3 days and reheat before serving.
Nutrition
- Serving Size: 1/8 casserole
- 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
