This delicious gluten-free French toast casserole is flavored with cinnamon and interlaced with crunchy pecans, and makes a great breakfast, brunch or dessert! Prep the ingredients the night before, and then bake it when you wake up! Dairy-free too, but no one would care!
Want to save this recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
Jump to:
- Perfect Morning Breakfast or Brunch
- What is French Toast Casserole?
- Why This Recipe Works:
- Ingredients You’ll Need:
- Ingredient Notes/Substitutions:
- How to Make Gluten-Free Baked French Toast Casserole (Step by Step):
- Dish by Dish Tips/Tricks:
- Recipe FAQs:
- Other Casserole Recipes You’ll Love:
- Gluten-Free Breakfast Recipes:
- Holiday Recipes to Enjoy This Season:
- Gluten-Free French Toast Casserole (Dairy-Free)
Perfect Morning Breakfast or Brunch
I don’t know about you, but one of my favorite ways to start my morning is making French toast or French toast sticks.
In fact, this super simple recipe of dipping sliced bread in a mixture of eggs, milk and sugar and then frying them in a pan has long been one of my go-to options for whenever I want to jazz up my morning or just enjoy a long relaxing brunch.
What is French Toast Casserole?
Basically speaking, a French toast casserole can be defined as French toast made in a casserole instead of being fried in a pan. However, instead of using sliced bread, we use evenly cut bread chunks and then pour the custard mixture over the bread to let it soak up the liquid and flavors.
It is similar to a bread pudding (which is essentially baked bread-based dessert made with bread, eggs and cream or milk), and some people may often call it bread pudding too.
The cool thing about this gluten-free overnight French toast bake is that you can prep the ingredients beforehand in the casserole dish and let it sit in the refrigerator until you’re ready to bake it.
You can prepare this brunch recipe the night before, cover it with aluminum foil and refrigerate it overnight, and then bake it when you get up the next morning. Or if you’re a little more anxious, you can bake it straight away.
This makes it great for Christmas morning brunch or Easter brunch as well.
Why This Recipe Works:
- Simple Ingredients: The ingredients needed for this gluten-free dairy-free French toast casserole are easily accessible at the local grocery store (nothing fancy required!).
- Easy to Make: Assembling the ingredients is really a piece of cake! (So don’t worry even if this is your first attempt at making this.)
- Totally Gluten-Free and Dairy-Free: The best part is that this delicious French toast bake is 100% gluten-free and dairy-free (we’re using coconut oil in place of butter, and almond milk instead of normal milk), which means that even those with Celiac disease or gluten or lactose intolerances can indulge without worries!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required to make this gluten-free French toast casserole recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Ingredient Notes/Substitutions:
- Bread: I made a loaf of my soft and fluffy gluten-free bread (and cut it into chunks) for making this casserole, but you can also use store-bought gluten-free bread if you prefer. Alternatively, if you are not gluten-free, go ahead and use your favorite bread.
- Pecans: I used pecans for a more festive holiday feel, but you can also use any other type of unsalted nuts of choice (such as walnuts, pistachios, macadamia nuts, or almonds).
- Eggs: Since this is literally a French toast bake and eggs are fundamental to the recipe, I wouldn’t recommend replacing them with egg-replacements or leaving them out.
- Almond Milk: I used an unsweetened version of my homemade almond milk for this recipe, but you can also use another dairy free milk (such as cashew milk, tigernut milk, soy milk, coconut milk or rice milk) if you prefer. Alternatively, if you are not lactose-intolerant, feel free to use normal dairy milk.
- Sugar: I used light brown sugar for the casserole filling and dark brown sugar for the topping, but feel free to use whichever granulated sugar you prefer). If you are diabetic or insulin-resistant, I highly recommend that you use granulated monkfruit sweetener (a 1:1 sugar substitute with zero glycemic index).
- Cinnamon: I used ground cinnamon for flavor, but if you’re not a fan of cinnamon, go ahead and leave it out.
- Coconut Oil: I prefer using refined coconut oil because of it neutral taste (as opposed to extra virgin coconut oil that has a more pronounced coconut flavor and smell). You may also use melted vegan butter if you prefer. Of course, if you are not lactose intolerant, feel free to use butter or ghee in equal quantities instead.
- Shredded Coconut: I like sprinkling a bit of unsweetened shredded coconut over the French toast bake for a contrast in color and texture. Alternatively, you may also sprinkle confectioner’s sugar (or if you’re diabetic or insulin-resistant, use powdered monkfruit sweetener instead).
- Honey: I like drizzling a bit of honey over the gluten-free French toast casserole, but you can use maple syrup or agave nectar if you prefer.
3. Layer Ingredients
Cover the bottom of the dish with half of the cubed bread and then sprinkle half of the chopped pecans over the bread. Repeat with the rest of the bread cubes and pecans.
4. Prepare Custard Mixture
In a large mixing bowl, whisk the eggs, almond milk, light brown sugar, and ground cinnamon together until you get a pale yellow liquid mixture.
5. Pour Custard Over
Pour the egg mixture evenly over the bread chunks.
(TIP: At this point, you can either bake the casserole immediately or refrigerate it overnight).
6. Drizzle Topping Over
Once ready to bake, mix the melted coconut oil with the brown sugar and cinnamon together until you get a smooth mixture. Mix well and drizzle evenly over the bread chunks.
7. Bake
Bake the casserole for 35 to 45 minutes until the bread chunks are crunchy and golden brown on top.
8. Cool
Let the bread pudding cool approximately 10 minutes before slicing.
9. Garnish
Sprinkle this gluten-free French toast bake with unsweetened shredded coconut and drizzle with honey before serving.
Dish by Dish Tips/Tricks:
- Bake Longer for a Crunchier Top: If you like the top of your casserole to be super crusty, simply bake the casserole for a few more minutes.
- Optional Add-Ins: On top of pecans (or other nuts such as almonds, walnuts, pistachios, or macadamia nuts), you can also sprinkle a couple of raisins or dried cranberries between the bread chunks for extra flavor. Alternatively, to give it a super festive feel, you can place fresh berries on top of the casserole (think strawberries, raspberries, blueberries and blackberries).
Recipe FAQs:
To store any leftovers, let the gluten-free French toast bake cool down completely before covering with plastic wrap and storing it in the refrigerator for up to 4 days. Reheat in the oven at 350F (180C) for 10 minutes or a few minutes in the microwave to warm up before serving.
Transfer the cooled casserole to a freezer-safe container, and freeze for up to 3 months. Before eating, let casserole thaw completely overnight in the fridge, and then reheat in the oven at 350F (180C) for at least 10 minutes or a few minutes in the microwave before serving to warm it up and crisp up the top.
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
PrintGluten-Free French Toast Casserole (Dairy-Free)
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
This delicious gluten-free French toast casserole is flavored with cinnamon and interlaced with crunchy pecans, and makes a great breakfast, brunch or dessert! Prep the ingredients the night before, and then bake it when you wake up! Dairy-free too, but no one would care!
Ingredients
For the Casserole Filling:
- 10 cups chunks of gluten-free bread
- 1/2 cup chopped pecans
- 5 large eggs, beaten
- 2 cups unsweetened almond milk
- 1/2 cup light brown sugar
- 1/2 teaspoon ground cinnamon
For the Topping:
- 4 tablespoons melted coconut oil
- 3 tablespoons dark brown sugar
- 1 teaspoon ground cinnamon
For Garnishing:
- 1 tablespoon unsweetened shredded coconut, for sprinkling (optional)
- 2 tablespoons honey, for drizzling (optional)
Instructions
- Preheat: Preheat oven to 350F (180C) and place oven rack in the middle third position.
- Grease: Grease an 11″x 8″ baking dish with coconut oil.
- Layer: Cover the bottom of the dish with half of the bread cubes and then sprinkle half of the chopped pecans over the bread. Repeat with the rest of the bread and pecans.
- Prepare Custard Mixture: In a medium bowl, whisk the eggs, almond milk, light brown sugar, and ground cinnamon together to make the custard mixture. Pour mixture evenly over the bread chunks. (At this point, you can either bake the casserole immediately or refrigerate it overnight).
- Drizzle Topping Over: If baking immediately, mix the melted coconut oil with the brown sugar and cinnamon together until you get a smooth mixture. Mix well and drizzle evenly over the bread chunks.
- Bake: Bake the casserole for 35 to 45 minutes until the bread chunks are crunchy and golden brown on top.
- Cool: Let the casserole cool approximately 10 minutes before slicing.
- Garnish: Sprinkle the casserole with unsweetened shredded coconut and drizzle with honey before serving.
Notes
Bread: I made a loaf of my soft and fluffy gluten-free bread (and cut it into chunks) for making this casserole, but you can also use store-bought gluten-free bread if you prefer. Alternatively, if you are not gluten-free, go ahead and use your favorite bread.
Pecans: I used pecans for a more festive holiday feel, but you can also use any other type of unsalted nuts of choice (such as walnuts, pistachios, macadamia nuts, or almonds).
Eggs: Since this is literally a French toast casserole and eggs are fundamental to the recipe, I wouldn’t recommend replacing them with egg-replacements or leaving them out.
Almond Milk: I used an unsweetened version of my homemade almond milk for this recipe, but you can also use another non-dairy milk (such as cashew milk, tigernut milk, soy milk, or rice milk) if you prefer. Alternatively, if you are not lactose-intolerant, feel free to use normal dairy milk.
Sugar: I used light brown sugar for the casserole filling and dark brown sugar for the topping, but feel free to use whichever granulated sugar you prefer). If you are diabetic or insulin-resistant, I highly recommend that you use granulated monkfruit sweetener (a 1:1 sugar substitute with zero glycemic index).
Cinnamon: I used ground cinnamon for flavor, but if you’re not a fan of cinnamon, go ahead and leave it out.
Coconut Oil: I prefer using refined coconut oil because of it neutral taste (as opposed to extra virgin coconut oil that has a more pronounced coconut flavor and smell). You may also use melted vegan butter if you prefer. Of course, if you are not lactose intolerant, feel free to use butter or ghee in equal quantities instead.
Shredded Coconut: I like sprinkling a bit of unsweetened shredded coconut over the French toast casserole for a contrast in color and texture. Alternatively, you may also sprinkle confectioner’s sugar (or if you’re diabetic or insulin-resistant, use powdered monkfruit sweetener instead).
Honey: I like drizzling a bit of honey over the gluten-free French toast casserole, but you can use maple syrup or agave nectar if you prefer.
Storing: To store, let the casserole cool down completely before covering with plastic wrap and storing it in the refrigerator for up to 4 days. Reheat in the oven at 350F (180C) for 10 minutes to warm up before serving.
Freezing: Transfer the cooled casserole to a freezer-safe container, and freeze for up to 3 months. Before eating, let casserole thaw completely overnight, and then reheat in the oven at 350F (180C) for at least 10 minutes before serving to warm it up and crisp up the top.
Adapted from: Simply Recipes
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Lori says
This was yummy! I made it with walnuts instead of the pecans and put syrup on it at the end. I also did not use the coconut shreds. It was a hit at my ladies brunch. thank you for the recipe. It is so hard to find yummy gluten free dairy free casseroles for breakfast. I am so happy I found this one.
Felicia Lim says
Hi Lori! So happy to hear this french toast casserole was a hit at your ladies’ brunch! Thanks for sharing your substitutions and how they went 🙂
Hope to see you around the blog again sometime soon!
xx,
felicia
Grace Lim says
Good morning Felicia,
Thank you for yet another easy recipe for me to consider in planning for a great breakfast treat!
Merry Christmas and Blessed New Year 2021!
Cheers 🙂
Mum
Felicia Lim says
Hi mummy! Glad you enjoyed the recipe. Happy new year too!! Love and miss you!!