Take the classic French toast, make it gluten free, & bake it casserole style! Prep it the night before or early morning of, and bake when you’re ready for warm, cinnamon-vanilla French toast goodness. It’s light & fluffy with a crispy top, and can be made gluten free & dairy free, or however you prefer – just choose your favorite bread & milk.
The perfect gluten free holiday breakfast has arrived – Christmas, Thanksgiving, Mother’s Day, Father’s Day, a birthday, for your valentine, you name it. This can be prepped the night before or early that morning and baked just before you’re ready to eat. One of my favorite parts? It looks (and tastes) so impressive – just like a perfect French toast, but clean-up is a total breeze. One mixing bowl + one casserole dish and that is it.
Top with powdered sugar (I use this brand that’s organic and made from just cane sugar and tapioca starch) or feel free to skip – it honestly just makes it pretty! What I don’t skip is a handful of fresh berries and a good drizzle of pure maple syrup. Serious heaven in a bite!
Get ready to wow your people with this easy gluten free Baked French Toast. Tag me on Instagram & leave a comment here below if you make it! I can’t wait to hear what you think!
Looking for more breakfast recipes to serve a crowd? Try some of my favorites!
- Easy Chorizo Breakfast Bake | Paleo, Keto
- Chorizo Breakfast Burrito Bake | PALEO, Whole30
- Beef Enchilada Breakfast Bake | PALEO, Whole30
- Beef, Sweet Potato, & Apple Breakfast Hash | PALEO, Whole30
- Whole30 Breakfast Bowls with Spicy Cream Sauce
Baked French Toast | GF, DF
Ingredients
- 1 loaf (18 oz) sliced gluten free bread
- 1/2 cup sliced almonds or chopped pecans
- 6 eggs
- 2 cups unsweetened vanilla almond milk
- 1/3 cup pure maple syrup
- 1 tbsp vanilla extract
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 2 tbsp melted butter, coconut oil, or ghee
For Serving
- fresh berries, powdered sugar, pure maple syrup
Instructions
- Lightly grease a 9×13" baking dish with avocado or coconut oil spray. Remove the two end pieces from the loaf of bread. Slice the rest into bite sized cubes about 1 to 1 1/2". Arrange in the baking dish, and top with sliced almonds.
- In a mixing bowl, whisk the eggs then stir in the almond milk, maple syrup, vanilla, cinnamon, nutmeg, and melted butter or coconut oil until smooth. Pour the mixture over top of the cubed bread and use a spatula to press down so all of the bread is absorbing the liquid.
- Cover the baking dish with a lid, plastic wrap, or foil, and transfer to the refrigerator for 90 minutes or up to 15 hours.
- When ready to bake, preheat the oven to 350ºF. Remove the baking dish from the fridge while the oven preheats and let it warm up a bit. Use a spatula to again press down on the bread to make sure it's absorbing liquid and the top isn't too dry.
- Transfer the baking dish to the oven and bake for 45 minutes. Check at the 35 minute mark and cover with foil for the last 10 minutes of bake time if it's already looking golden brown.
- Sprinkle with powdered sugar, if using, and serve warm with fresh berries and pure maple syrup. Store leftovers in the fridge for up to 4 days.
Notes
- I use Canyon Gluten Free Bread (Mountain White or whole grain style are my favorites) but any bread you like will work for this recipe!
- Any milk will work for this! I use unsweetened vanilla almond milk for dairy free, but you can use dairy milk, coconut milk – whatever you prefer
- To make this nut free, use coconut or oat milk (or any nut free milk) and omit the sliced almonds.
- Nutrition facts calculated using Canyon Gluten Free Bread (Mountain White), almond milk, and ghee.
- Powdered sugar is totally optional, but the one I use is linked HERE (just cane sugar + tapioca starch)
Nutrition
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