Gluten Free French Toast Casserole – Make Ahead Recipe

Yields: 6-8 servings
Prep Time: 15 minutes
Chill Time: 2 hours to overnight
Cook Time: 45-55 minutes


  • Bread: 1 (16-ounce) loaf gluten-free bread (a sturdy variety like Canyon Bakehouse works well. For the best flavor, use slightly stale bread or lightly toast the cubes)
  • Eggs: 6 large eggs
  • Milk: 2 cups (almond, dairy, coconut – your preference)
  • Sweetener: 1/2 cup maple syrup or brown sugar


  • 1 tablespoon vanilla extract
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt

Optional Toppings:

  • Berries (fresh or frozen)
  • Chopped pecans or walnuts
  • Maple syrup, powdered sugar, etc. (for serving)


  • 9×13 inch baking dish
  • Large mixing bowl
  • Whisk

Instructions – The Night Before:

  • Prep the Bread: Cube the bread into 1-inch pieces and spread them in an even layer in a greased 9×13 inch baking dish.
  • Make the Custard: In a large bowl, whisk together eggs, milk, sweetener, vanilla, cinnamon, and salt.
  • Assemble: Pour the custard mixture over the bread cubes, gently pressing the bread to ensure it soaks up the liquid.
  • Chill: Cover the dish tightly with plastic wrap or foil and refrigerate for at least 2 hours, but preferably overnight.

Instructions – Baking Day

  • Preheat: Preheat oven to 350 degrees F (175 degrees C).
  • Top (Optional): If desired, add berries, nuts, or other toppings to the casserole.
  • Bake: Bake uncovered for 45-55 minutes, or until golden brown and the center is set.
  • Serve: Let cool slightly before serving with maple syrup, powdered sugar, or your favorite toppings.


  • Stale is Great! Slightly stale or toasted gluten-free bread holds up better to soaking.
  • Flavor Variations: Add a pinch of nutmeg, cardamom, or try a flavored creamer instead of some of the milk.
  • No Overnight? If short on time, let the mixture soak for at least 30 minutes before baking.
  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.


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