Overnight French Toast Casserole

This overnight French toast casserole is an easy make ahead breakfast that's perfect for holidays, weekend brunches, and busy mornings.

Prep Time15

Cook Time2

Resting Time3

Total Time20

Servings: servings

Calories: 575kcal

Add 8 large eggs, 1.5 cups almond milk, 1.5 cups coconut milk, 3 teaspoons vanilla extract, 1.5 tablespoons cinnamon, 1.5 teaspoons nutmeg, ⅔ cup brown sugar, and ¼ cup melted butter to a large mixing bowl.
Whisk well until the mixture is smooth.
Cut or tear the 1 loaf gluten free 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 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 sliced almonds. Serve with maple syrup.

For best taste and texture, use stale, day-old bread.
Refrigerate the casserole 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: Cut the cooled casserole into individual servings and transfer them to an airtight bag or container. Store in the refrigerator for up to 4 days, per USDA.