Gluten Free French Toast Casserole
This overnight Gluten Free French Toast Casserole is perfect for breakfast! It's moist and made with brioche bread that's baked in the oven.
Servings: 8
Calories: 536kcal
Equipment
- 9x13 Baking Dish
Ingredients
- 1 lb. gluten free bread, buns, or rolls such as brioche, challah, or French bread
- 8 large eggs
- 1 ¼ cups heavy cream
- 1 ¼ cups whole milk
- 1 lemon zest only, can use orange zest instead
- 1 ¼ tsp. cinnamon
- 1 ¼ tsp. cardamom
- ½ packed cup brown sugar light or dark
- 1 tsp. vanilla extract
- ¼ tsp. kosher salt
- 1 Tbsp. butter for greasing casserole dish
- maple syrup for serving, optional
Instructions
- Cut 1 lb. (equals 16 oz.) of gluten free bread, buns, or rolls into large cubes. It's important that the bread cubes are relatively the same size to ensure that they cook evenly.If using Canyon Bakehouse brioche-style rolls, make sure to purchase two packages, as this recipe calls for 8 rolls and there are only 6 to a package. Feel free to freeze the extra rolls and use in another recipe.Can use 1 lb. regular brioche, challah, French bread, or sourdough if not gluten free.
- Generously grease the bottom and sides of a 9x13 inch casserole dish with butter. This will prevent the casserole from sticking as it bakes in the oven.
- Place the cubed bread into the casserole dish and spread it out evenly across the bottom.
- Crack 8 large eggs into a large mixing bowl and whisk until completely combined. Pour 1 ¼ cup each heavy cream and whole milk into the bowl (alternately, you can use 2 ½ cups half-and-half) and stir until combined.
- Using a Microplane or small grater, zest 1 lemon (or orange) into the bowl.
- Add 1 tsp. pure vanilla extract, ½ packed cup light (or dark) brown sugar, 1 ¼ tsp. each ground cinnamon and cardamom, and ¼ tsp. kosher salt to the bowl. Stir all of these ingredients until completely combined.Alternately, you can use ½ tsp. ground nutmeg or allspice in place of the 1 ¼ tsp. cardamom.
- Pour the custard over the bread cubes and stir with a large spoon to make sure that the bread is evenly coated in it.
- Wrap the casserole dish tightly with plastic wrap and place it in the refrigerator. Store at least 8 hours, or up to 24 hours before baking.
- Heat oven to 350 degrees Fahrenheit.
- Remove the casserole dish from the refrigerator 30 minutes before baking and allow it to sit at room temperature. This helps the casserole to bake more evenly.
- After 30 minutes, remove the plastic wrap from the casserole dish and place it in the oven. Bake the casserole for 45-50 minutes, or until the custard has set and the top of the bread cubes are slightly crispy.
- Remove the casserole dish from the oven and allow to cool slightly before serving.
- To Serve: Serve casserole with maple syrup and some fresh berries (optional).
Notes
Baking times may vary slightly. The custard mixture in the middle of the casserole should be set and not jiggly at the end of the cooking time. The top of the bread cubes will become golden brown and slightly crispy.
Nutritional information does not include maple syrup.
Orange zest may be substituted for lemon zest.
Nutrition
Serving: 2cups | Calories: 536kcal | Carbohydrates: 44g | Protein: 15g | Fat: 34g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 334mg | Sodium: 430mg | Potassium: 194mg | Fiber: 1g | Sugar: 17g | Vitamin A: 1413IU | Vitamin C: 1mg | Calcium: 155mg | Iron: 2mg