Description
This Gluten-Free French Toast Casserole is a delicious and comforting breakfast dish that uses dry or slightly stale gluten-free bread cubes soaked in a rich mixture of eggs, milk, maple syrup, and spices. Baked until golden and fluffy, it’s perfect for an easy overnight recipe that yields generous servings. Enjoy it with optional toppings like fresh berries, powdered sugar, or toasted nuts for a delightful start to your day.
Ingredients
Scale
Main Ingredients
- 1 loaf (15 oz) dry or slightly stale gluten-free bread, cut into 1-inch cubes (about 9-10 cups cubed)
- 5 large eggs
- 2 cups milk (regular or unsweetened almond milk for dairy-free option)
- 1/3 cup pure maple syrup
- 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 cubes: Use dry or slightly stale gluten-free bread and cut it into 1-inch cubes, measuring approximately 9 to 10 cups. Stale bread helps absorb the custard without becoming soggy.
- Make the custard: In a large mixing bowl, whisk together 5 large eggs, 2 cups of milk (dairy or dairy-free), 1/3 cup pure maple syrup, 2 tablespoons melted butter or vegan butter, 1 tablespoon vanilla extract, 2 teaspoons ground cinnamon, and 1/8 teaspoon salt until fully combined and smooth.
- Combine bread and custard: Add the cubed bread to the custard mixture, gently stirring to ensure each bread cube is well coated with the liquid mixture.
- Assemble the casserole: Transfer the soaked bread mixture evenly into a greased baking dish, spreading it out to form a level layer.
- Refrigerate (optional for overnight): Cover the dish with plastic wrap and refrigerate overnight or at least 30 minutes to allow bread to soak and flavors to meld. This step is optional but recommended for better texture and taste.
- Bake the casserole: Preheat the oven to 350°F (175°C). Remove the casserole from the fridge if it was chilled and bake uncovered for 45 minutes, or until the top is golden brown and the custard is set in the center.
- Serve: Remove from the 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 gluten-free bread for the best texture and to prevent sogginess. If you only have fresh bread, you can dry it out by baking cubed bread at 250°F for 10-15 minutes.
- You can substitute dairy-free milk options such as almond or oat milk to make the casserole dairy-free.
- Maple syrup can be replaced with brown sugar or white sugar, but pure maple syrup adds a special natural sweetness and flavor.
- Adding nuts and fresh fruit not only enhances flavor but also adds texture and nutrition.
- Prepare the casserole the night before and refrigerate for an easy grab-and-bake breakfast.
Nutrition
- Serving Size: 1/8 recipe
- Calories: 289 kcal
- Sugar: 12 g
- Sodium: 429 mg
- Fat: 9.4 g
- Saturated Fat: 2.8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40.1 g
- Fiber: 2.2 g
- Protein: 8.1 g
- Cholesterol: 143 mg
