Gluten-Free and Dairy-Free French Toast Casserole
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 perfect for slow mornings without standing at the stove flipping slices one by one.
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
Gluten-free bread: 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!
Add-ins or toppings: we love to add fresh berries in the casserole or top it with 1/2 cup chopped pecans or sliced almonds. Fresh berries are always delicious on top too.
Dairy-free milk: I use whatever we have in the fridge and it tastes delicious every time. We've used cashew milk, almond milk, coconut milk, and oat milk.
No food allergies? Just use regular bread, milk, and butter.
Storage: Store leftovers in the fridge for up to a week.
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