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