Gluten-Free and Dairy-Free French Toast Casserole
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Take the classic French toast, make it gluten free and dairy-free, then bake it casserole style! This Gluten-Free French Toast Casserole is a definite crowd pleaser! It’s cozy, a little indulgent, gives you all that classic cinnamon-vanilla flavor, soft in the center, and golden on top! It’s incredibly easy to make, can be prepared overnight, and uses just a few simple ingredients that everyone will absolutely love.
I like to use my own Gluten-Free Sourdough loaf (learn how to make your own here) but if you’re crunched on time, just grab a GF loaf from the store. No judgement here!
Why Your Family Will LOVE This Casserole
Not only is this delicious, but it’s WAY easier than the classic French toast. Instead of cooking individual slices, everything bakes together in one dish. The top gets lightly golden and slightly crisp, while the inside stays soft and custardy.
- Super simple and only takes 10 minutes to throw together, extra time to soak
- Make-ahead friendly for busy mornings
- Completely gluten-free and easily dairy-free
- Perfect for holidays, busy school mornings, weekend brunch
One of my favorite parts? It looks (and tastes) impressive just like perfect French toast, but clean-up is a total breeze. One mixing bowl + one casserole dish and that’s it.
The Best Make-Ahead Meal
This is the easiest make-ahead breakfast option. You can easily assemble the entire casserole the night before, cover tightly, and refrigerate. In the morning, simply pop it in the oven while you sip coffee and enjoy the relaxed morning.
Or you can assemble the casserole, bake it fully, then slice into portions and refrigerate. Reheat individual squares throughout the week for a cozy, cinnamon-filled breakfast that’s ready in minutes. It reheats and holds together perfectly.
Steps to Making This French Toast Casserole:
The Secret to the Best Texture
The key is using a sturdy gluten-free bread that can soak up the egg mixture without falling apart. I like to use my own Gluten-Free Sourdough loaf (learn how to make your own here) or if I’m crunched on time I love to grab a loaf of gluten-free sourdough from Costco. No judgment here if you grab a loaf from the store…we’re all just surviving and doing the best we can!
Once it absorbs the custard (a simple blend of eggs, milk, vanilla, cinnamon, and a touch of sweetness), it bakes into the dreamiest texture.
Letting it sit for at least 30 minutes — or overnight — allows the bread to fully soak in all that flavor. The result? Rich, cozy, cinnamon-kissed bites in every bite. Seriously, it’s heavenly.
Food Allergies or Not?
This breakfast casserole is so versatile and can easily be made with regular milk, bread, and butter if you don’t have any food allergies. Trust me, everyone will love this breakfast either way!
Dairy-Free: I just swap the butter for dairy-free butter like Earth Balance. I also swap the milk for unsweetened almond milk, cashew milk, oat milk, or coconut milk.
I love to top with powdered sugar or feel free to skip – it honestly just makes it pretty! However, I never skip a handful of fresh berries and a drizzle of pure maple syrup. We also love to pair this casserole with fruit and crisp bacon or sausage on the side.
Make It Your Way
This casserole is phenomenal on its own, but some favorite additions of ours are:
- Adding fresh berries before or after baking
- Sprinkling chopped pecans or sliced almonds on top
- Swirling in a little cream cheese (dairy-free or not)
Or just keep it simple and serve it warm with maple syrup and powdered sugar.
If you love breakfast that feels comforting but is still simple to make, this one belongs on your table. It’s one of our favorites and I hope your family loves it just as much as we do!
More Recipes You’ll Love:
- Gluten-Free Sourdough (learn every simple step)
- Grandma’s Gluten-Free & Dairy-Free Waffles
- Gluten-Free Ooey-Gooey Cinnamon Rolls
- Gluten-Free Breakfast Casserole
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Gluten-Free and Dairy-Free French Toast Casserole
Ingredients
Casserole
- 1 loaf (18oz) gluten-free sourdough bread sliced and cubed (see note)
- 7 eggs
- 2 cups dairy-free coconut milk (see note)
- 1/3 cup pure maple syrup
- 1 tbsp vanilla extract
- 1 tbsp ground cinnamon
- 1 tsp ground nutmeg
Crumb Topping
- 1/4 cup gluten-free flour blend
- 1/4 cup brown sugar
- 1/2 tsp ground nutmeg
- 1 1/2 tsp ground cinnamon
- 4 tbsp dairy-free butter
Instructions
- Lightly grease a 9×13" baking dish with cooking spray. Slice the bread into bite sized cubes. Arrange in the baking dish.
- In a large bowl whisk the eggs, coconut milk, maple syrup, vanilla, cinnamon, and nutmeg together. 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.
- Make the crumb topping by adding all of the ingredients to a small bowl and blending with a pastry blender. Once it's blended, sprinkle the topping on top of the bread.
Bake after 30min option:
- Preheat the oven to 350F. Let the bread soak for at least 30 minutes. When ready, bake for 55 minutes. Cover with foil for the last 10 minutes of bake time if it's already looking golden brown.
Make-ahead option:
- Cover the baking dish with a lid or plastic wrap and transfer to the refrigerator overnight 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.
- Bake for 55 minutes. Cover with foil for the last 10 minutes of bake time if it's already looking golden brown.
- Serve with a sprinkle of powered sugar, drizzle of maple syrup, and fresh fruit.
Notes
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