Make-Ahead Gluten Free French Toast Casserole
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This crowd-pleasing Gluten Free French Toast Casserole can be to made ahead of time, then baked to sweet and savory perfection just before serving. It’s great to serve on special occasions, holidays, weekend brunch, or any morning!
Why We Love It
This easy gluten-free French toast casserole is sure to become your new favorite breakfast recipe for weekends, holidays, and more. Here’s why you’ll love it:
🍴 Made with simple ingredients! Use any kind of gluten-free bread you have, plus a handful of household staples, and you’re ready to cook!
🍴 Super delicious! The flavors are rich, warm, and perfectly sweet, so it’s perfect to enjoy with your morning cup of coffee or juice. It tastes exactly like traditional French toast and is always a crowd-pleaser.
🍴 You can make it ahead! Assemble the casserole the night before, then pop it in the oven for a super easy morning meal!
🍴It’s Gluten-Free Friendly! This recipe is appropriate for anyone with a gluten allergy or sensitivity, but even people who aren’t avoiding gluten will enjoy it!
Serve this French toast up with some crispy turkey bacon, perfectly cooked eggs, and fresh fruit salad, and you’re in business! Want to make breakfast feel even fancier? Pair it with Pineapple Mimosas or a pancake charcuterie board!
Ingredients
Ingredients Notes:
- Use stale, day-old bread because it will better absorb the liquid and hold its form than fresh bread.
- If you only have fresh bread, tear it into bite-sized pieces and allow it to sit uncovered at room temperature for one to two days.
- Easily make this recipe dairy free by using ghee or vegan butter in place of the butter.
- Toppings, all optional: Maple syrup, fresh blueberries and raspberries, and/or sliced almonds.
Instructions
Step 1: Prepare the batter.
Add the eggs, almond milk, coconut milk, vanilla extract, cinnamon, nutmeg, brown sugar, and melted butter to a large mixing bowl.
Whisk until the mixture is smooth and fully combined. If the coconut milk is little clumpy even after whisking, that’s totally fine!
Step 2: Assemble the casserole.
Cut or tear the bread into bite-sized pieces.
Lightly spray the 9×13 casserole dish with oil. Add the cut bread to the casserole dish and pour the egg mixture over the bread.
Use a spatula to gently turn the bread, then lightly press the bread down to ensure all the pieces of bread soak in the batter.
👉 Cover the dish and refrigerate overnight, or at least 2-3 hours at a minimum.
Step 3: Bake & serve.
Preheat the oven to 350°F (176°C). Once the oven is preheated, set the casserole dish on the middle rack, uncovered, and bake for 50 minutes.
Remove the casserole dish from the oven, allow it to cool slightly, and sprinkle with fresh berries and almond slices. Serve drizzled with maple syrup.
If you want a total splurge, try this Pecan Praline French Toast Casserole!
Expert Tips
- For best taste and texture, use stale, day-old bread.
- Allow the casserole to sit for at least 2 hours before baking to allow the bread to fully absorb the batter.
- For extra flavor, use gluten-free sourdough bread.
- To test if it’s done and cooked through, gently check to make sure there’s no runny liquid in the very center of the casserole.
- To store leftovers: Transfer the cooled french toast to an airtight bag or container, then seal. Store in the refrigerator for 3-4 days, per USDA.
FAQ
You can use any type of gluten free bread, but I find that gluten free French bread, sandwich bread, or sourdough loaf will make it extra flavorful.
Yes, French toast is great when frozen. Allow the French toast to cool completely, then cover tightly or transfer to an airtight bag or container in individual portions. For best taste, use it within 2-3 months. Simply defrost the portions in the refrigerator overnight, then reheat in the microwave for 1-3 minutes or in a preheated 350°F oven for 5-9 minutes.
Yes! Follow this recipe using coconut milk and almond milk, and use dairy free butter or ghee. Also check that the gluten-free bread you use is dairy free as well.
The French toast is probably overcooked. Next time, watch closely near the end of cooking time, and remove from the oven as soon as the center of the casserole is completely set and no longer runny.
More Gluten Free Breakfast Recipes
I’d love to hear about your experience making this recipe! Please leave a comment and rating below!
Gluten Free French Toast Bake
Equipment
- 9×13 baking dish
Ingredients
French Toast
- 1 loaf gluten free bread about 1 pound, cut into cubes
- 8 large eggs
- 1.5 cups coconut milk
- 1.5 cups almond milk
- 3 teaspoons vanilla extract
- 1.5 Tablespoons cinnamon
- 1.5 teaspoons nutmeg
- 2/3 cup brown sugar
- 1/4 cup melted butter
Toppings, optional
- fresh berries
- powdered sugar
- sliced almonds
Instructions
- Add the eggs, almond milk, coconut milk, vanilla extract, cinnamon, nutmeg, brown sugar, and melted butter to a large mixing bowl. Whisk until the mixture is smooth.
- Cut or tear the bread into bite-sized pieces. Lightly spray the 9×13 casserole dish with oil. Add the cut bread to the casserole dish and pour the egg mixture over the bread. Use a spatula to gently turn the bread, then lightly press the bread down to ensure all the pieces of bread soak in the batter.Cover the baking dish and refrigerate overnight, or for at least 2-3 hours.
- Preheat the oven to 350°F (176°C). Once the oven is preheated, set the casserole dish on the middle rack, uncovered, and bake for 50 minutes.Remove the casserole dish from the oven, allow it to cool slightly, and sprinkle with fresh berries and almond slices. Serve with maple syrup.
Notes
- For best taste and texture, use stale, day-old bread.
- Allow the casserole to sit for at least 2 hours before baking to allow the bread to fully absorb the batter.
- Easily make this recipe dairy free by using ghee or vegan butter in place of the butter.
- To test if it’s done and cooked through, gently check to make sure there’s no runny liquid in the very center of the casserole.
- To store leftovers: Transfer the cooled french toast to an airtight bag or container, then seal. Store in the refrigerator for 3-4 days, per USDA.
