Gluten Free French Toast Casserole

5 from 2 votes

A decadent cinnamon roll-inspired breakfast casserole.

Prep Time: 20

Cook Time: 1

Toasting Bread: 1

Total Time: 1 20

Servings: Servings

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.

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.

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.

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.

Note 1: Recipe was tested with Canyon Bakehouse Mountain White Bread.

Note 2: Unsweetened almond milk will also work great for a dairy free option.

Note 3: Recipe was tested using Bob’s Red Mill 1-to-1 gluten free flour in the blue bag.

Serving: 1 ServingCalories: 389kcalCarbohydrates: 64gProtein: 11gFat: 11gSugar: 26g