This Gluten Free Overnight French Toast Casserole took me nine tries to get right, and at least one version went straight into the trash. I kept going because our family's Christmas morning tradition was on the line and nobody was going to stand over a stovetop at 7am making individual slices. Nine rounds of testing later (I wish I was joking), this gluten free version is better than the original.
When I went gluten free, our traditional overnight French toast casserole was suddenly off the table for me. And I am not the kind of person who makes a separate breakfast for myself while everyone else digs into the good stuff. So I got to work.
What finally cracked it was treating the gluten free bread differently from the start. Instead of hoping it would hold up in the custard overnight, I dried it out in the oven first so it could actually absorb everything without falling apart. Add a brown sugar cinnamon streusel baked right in and a vanilla glaze drizzled on top, and this thing tastes like a cinnamon roll and a French toast casserole had a very good idea together.
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Why You'll Love This Recipe
- Prep it the night before and bake it fresh in the morning - no early wake-up required
- Tastes like a cinnamon roll in breakfast casserole form
- One pan feeds 12, which makes it a go-to for holidays and houseguests
- Gluten free and easily made dairy free with simple swaps
- That streusel topping and vanilla glaze make it feel like something special
What You'll Need
- Gluten Free Bread - This is the most important ingredient in the whole recipe. Use a sandwich-style loaf that you trust. Canyon Bakehouse Mountain White (not sponsored) is what I use and recommend. One 18-ounce loaf gives you exactly what you need. Avoid dense or gummy bread - it won't dry out the same way, and you'll end up with a soggy middle. Nobody wants that.
- Eggs - Six large eggs create the custard base that soaks into the bread overnight. They hold everything together and give the casserole that rich, custardy texture.
- Milk - Regular milk works great. For a dairy free version, unsweetened almond milk is a solid swap and won't change the flavor.
- Gluten Free Flour - Used in the streusel topping. Bob's Red Mill 1-to-1 in the blue bag is what I use for this recipe. Make sure whatever blend you use has xanthan gum in the mix.
- Butter - Salted butter goes into the streusel and makes it clump into those golden, crispy bites on top. Worth it every time.
See the recipe card for the exact measurements and complete instructions.
Step-By-Step Instructions
Step 1: Preheat the oven to 200 degrees F. Take out two baking sheets. Cut the gluten free bread into about 1-inch pieces. No need to remove the crusts.
Step 2: Spread the bread cubes into a single layer on the baking sheets and bake in a 200 degree F oven for 45-60 minutes or until the bread feels like dried toast.
This step is not optional - it is the reason this casserole works. Gluten free bread holds more moisture than regular bread, and if you skip the toasting step, the casserole will be soggy. Allow the bread to cool completely before moving on.
Step 3: In a large mixing bowl, crack in the eggs. Add the milk, white sugar, cinnamon, and vanilla extract. Use a whisk and stir until combined into a silky custard-like mixture.
Step 4: Grease a 9x13-inch casserole dish with cooking spray or softened butter. Add the cooled, toasted bread cubes. Pour the custard mixture evenly over the bread. Cover tightly with foil or plastic wrap and refrigerate for at least 6 hours, up to 12. Overnight is the sweet spot. By morning, the bread will have soaked up all that custard and the casserole is ready to bake.
Step 5: In a small bowl, melt the butter and stir in the gluten free flour, brown sugar, cinnamon, and salt until everything is combined and it starts to clump together. Set this aside. If you want to get ahead, make the streusel the night before and store it in an airtight container in the refrigerator. A quick 15-30 seconds in the microwave the next morning will loosen it right back up.
Step 6: Preheat the oven to 350 degrees F. While the oven is preheating, remove the baking pan from the refrigerator to take off the chill. Sprinkle the cinnamon streusel over the top of the custard-soaked bread. Gently stir the soaked bread cubes.
Step 7: Bake the casserole, uncovered, for 55-60 minutes or until golden brown and not jiggly.
Step 8: In a small bowl, mix up the glaze ingredients and drizzle over the French toast casserole before serving. If time allows, cool the casserole before glazing. Cooling, even just for a little bit, will prevent the glaze from melting into the strudel topping.
If you want a less sweet casserole, drizzle only half of the glaze over the entire pan. Put the extra glaze out for others to add more to their individual pieces. Cut into pieces and serve with fresh fruit.
Tips and Tricks
Dry the bread all the way. The 200-degree oven step sounds slow, but it is doing real work. Gluten free bread hangs onto moisture more than regular bread, and a full hour in the low oven gets it dry enough to soak up the custard without turning mushy. Do not rush this step.
Give it the full soak. Six hours is the minimum, twelve is better. If you can let it sit overnight, do it. The longer the bread soaks, the more evenly the custard absorbs, and the texture of the final casserole is so much better.
Check the center before pulling it out. Give the pan a gentle shake at the 55-minute mark. If the center still jiggles, give it another 5 minutes. Every oven runs a little different.
Glaze after cooling. Even 10-15 minutes of cooling time makes a difference. Pour the glaze on while the casserole is still hot and it will melt right into the streusel and disappear. Not exactly the look you want after all that work.
Double the glaze if you love it. Some folks at my table drizzle the whole thing. Others want a little extra on their slice. Making a double batch of glaze and serving the rest on the side covers both camps. No negotiations required.
Ingredient Swaps
- Bread Options - Canyon Bakehouse Mountain White is what I use, but any gluten free sandwich loaf that toasts well will work. Avoid bread that is already dense or gummy before toasting.
- Milk Options - Unsweetened almond milk works great as a 1:1 swap for a dairy free version. The flavor stays the same.
- Butter Options - A dairy free butter substitute will work in the streusel. The texture may be slightly different, but still very good.
Flavor Options
Blueberry French Toast Casserole: Before baking and before adding the cinnamon strudel, sprinkle one cup of fresh blueberries over the soaked bread.
Pumpkin Spice French Toast Casserole: Add pumpkin pie spice along with the cinnamon in the custard and strudel mixture. It will be perfect for a fall breakfast!
Cranberry Orange French Toast Casserole: Before baking, sprinkle a handful of fresh cranberries over the bread cubes. Sub out the milk in the glaze for orange juice to create a citrus-flavored glaze. Use some orange zest over the glaze to add even more orange flavor.
Special Diet Variations
Dairy Free French Toast Casserole: Swap the milk for unsweetened almond milk and use a dairy free butter alternative in the streusel. Skip the glaze or make it with nondairy milk.
Low FODMAP French Toast Casserole: Use a gluten free bread you can tolerate, lactose-free milk or unsweetened almond milk, and check that your vanilla extract is pure. Eggs, cinnamon, butter, and powdered sugar are all low FODMAP at standard serving sizes.
Make-Ahead and Meal Prep
This is one of those recipes that is practically designed for making ahead. Here is how to set yourself up for an easy morning:
- Toast and cube the bread the day before. Store it in a zip-top bag once cooled.
- Mix and pour the custard over the bread, cover, and refrigerate overnight.
- Mix the streusel the night before and store in an airtight container. Microwave for 15-30 seconds in the morning to soften.
- In the morning, add the streusel and bake. Future you will be grateful.
This approach works especially well for Christmas morning, Easter brunch, or any time you have people staying over and want breakfast ready without chaos. If you love a no-stress baked breakfast spread, my Gluten Free Cinnamon Coffee Cake with Double Streusel and Vanilla Glaze is another one worth making the night before. Same cozy vibes, different pan.
Storing and Reheating
Store: Keep the casserole covered with plastic wrap or an airtight cover in the refrigerator for up to four days.
Reheat: Place an individual serving on a microwave-safe plate and reheat for thirty seconds or until warm. I actually do not mind eating this cold.
Freeze: If you want to freeze any leftovers, store them in a freezer-friendly container for up to four months. Defrost before reheating. Additional glaze may be needed.
FAQs
Yes! The exact same recipe works with regular sandwich bread. You can skip the toasting step if you use day-old bread that has already dried out a bit.
Gluten free bread holds more moisture than regular bread, and if you skip this step, the casserole will be soggy in the middle. The low-and-slow oven dries out the bread so it can absorb the custard properly without falling apart.
The overnight soak is what makes this casserole work the way it should. A minimum of six hours is needed. If you are in a hurry, this is not the recipe for that morning - but it is the perfect recipe to plan for the night before.
Canyon Bakehouse Mountain White is my go-to. It holds up through the toasting and soaking without getting mushy. Look for a sandwich-style loaf that is not already dense or gummy.
Absolutely. Swap the milk for unsweetened almond milk and use a dairy free butter substitute in the streusel. It works great.
Give the pan a gentle shake at the 55-minute mark. If the center still jiggles, give it another 5 minutes. The top should be golden brown all the way across.
Yes! Fresh or frozen blueberries tucked into the bread cubes before adding the custard are a great addition. Raspberries and diced strawberries work too.
What To Serve With French Toast Casserole
This casserole is filling on its own, but a few good sides round out a brunch spread quickly. Add a bowl of fresh fruit, a platter of homemade breakfast sausage, or a side of gluten free cheesy potatoes if you want something savory to balance all the sweetness. For a full holiday breakfast spread, add a pitcher of homemade lemonade or a cranberry vodka spritzer for the grown-ups. Breakfast is served.
More Gluten Free Breakfast Recipes
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Recipe
Gluten Free Overnight French Toast Casserole
Equipment
- Baking Pan 9x13-inch
- Baking Sheets
Ingredients
- 18 ounces loaf gluten free bread 8-9 cups of dried bread cubes (Note 1)
Egg Mixture Ingredients:
- 6 large eggs
- 2 cups milk (Note 2)
- 1 tablespoon vanilla extract
- 1 tablespoon white granulated sugar
- 1 teaspoon ground cinnamon
Streusel Topping Ingredients
- ½ cup butter salted
- 1 cup gluten free flour (Note 3)
- ½ cup brown sugar packed
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
Glaze Ingredients
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoons milk
Instructions
Toasted Bread Instructions:
- Preheat the oven to 200 degrees F. Take out two baking sheets and cut the gluten free bread into one-inch pieces. Leave the crusts on.
- Spread the bread cubes into a single layer on the baking sheets and bake in a 200 degree F oven for 60 minutes or until the bread feels like toast. If using right away allow the bread to cool. If not using right away, store the cool, dried bread in a zip-top bag.
Egg Mixture Instructions:
- Crack the eggs into a large mixing bowl. Add the milk, white sugar, cinnamon, and vanilla extract. Use a whisk and stir until the eggs are beaten and combined.
- In a 9x13-inch casserole dish, grease with cooking spray or softened butter. Add the cooled, toasted bread pieces. Pour the custard mixture over the cubed bread. Cover with aluminum foil or plastic wrap and place in the refrigerator. Allow the bread to soak up the egg mixture for a minimum of six hours up to twelve hours.
Streusel Topping Instructions:
- Next, mix the cinnamon streusel ingredients in a small bowl. Melt ½ cup or one stick of butter in the microwave or a small saucepan on the stovetop. Once melted, add the gluten free flour, brown sugar, cinnamon, and salt. Stir until all the flour and butter are incorporated together. Set aside until ready to bake the casserole. If mixing the streusel the night before, store it in an airtight container in the refrigerator until ready to use in the morning.
- After soaking, preheat the oven to 350 degrees F. Before baking the French toast casserole, sprinkle the cinnamon streusel over the top of the custard-soaked bread. Gently stir the soaked bread cubes to incorporate the streusel mixture. If the streusel mixture is cole, pop it in the microwave for 15-30 seconds to loosen it up and make it easier to sprinkle.
- Bake the casserole at 350 degrees F, uncovered, for 55-60 minutes or until golden brown and not jiggly.
Glaze Instructions:
- In a small bowl, mix up the glaze ingredients and drizzle over the French toast casserole before serving. If time allows, cool the casserole before glazing. Cooling, even just for a little bit, will prevent the glaze from melting into the streusel topping. If you want a less sweet French toast, drizzle only half of the glaze over the entire pan. Put the extra glaze out for others to add more to their individual pieces. Cut into pieces and serve with fresh fruit.
- Store leftovers covered in the refrigerator for up to four days. Reheat in the microwave for 15-30 seconds or until warmed through.
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