Gluten Free Baked French Toast Casserole {dairy and soy free too!}


I made this yummy french toast bake for Christmas morning because I wanted something I could simply put in the oven while we opened gifts and played with our new toys. What a success! I'll definitely be making this again--probably long before Christmas.

The best part? All of the prep work happens the night before. You simply remove the baking dish from the fridge, sprinkle on the topping, heat the oven, and bake!

You'll Need: 
1 Loaf Gluten Free Bread {I used Udi's}
6 eggs
2 Cups Almond Milk
1/2 Cup Sugar
2 Tbsp. Vanilla
1 Tbsp. Cinnamon

1/3 Cup GF Flour {I used Bob's Red Mill AP Blend}
1/3 Cup Brown Sugar
1 tsp. Cinnamon
1/3 Cup Earth Balance Spread

To Make:
Cube the bread into bite-sized pieces, and spread evenly in a greased {I used coconut oil} 9x13 baking dish.
Combine the eggs, almond milk, sugar, vanilla, and cinnamon {first set of ingredients} in a mixing bowl, and then pour over the top of the cubed bread.
Cover your baking dish, and place in the fridge for several hours, or overnight.
In a small bowl, combine GF flour, brown sugar, and cinnamon {second set of ingredients}, and then cut in cold Earth Balance with a pastry cutter, potato masher, or even a fork.
Put the flour mixture in the fridge in an air-tight container or zip-top bag.
In the morning, remove the casserole dish from the fridge. I suggest letting it sit on the counter for a bit, because I'm leery of putting a very cold dish into a hot oven.
Preheat the oven to 350 degrees, and prepare your french toast for the oven by sprinkling the flour mixture over the top of the bread.
Bake for about an hour, until the top is crispy and golden and the eggs are set.

Adapted from Pioneer Woman's recipe.

12 comments:

  1. Thanks for this. I made it using vanilla coconut milk and it got RAVE reviews from everyone, even those not gluten free.

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  2. Says egg-free, but there are eggs.

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    1. Hello! I'm sorry--but I'm missing something in my post. Would you help me locate the discrepancy so I can correct it? You're right, this is certainly not an egg free dish. It is, however, gluten, dairy, and soy free :)

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    1. I think this would freeze well! I haven't personally tried it, but it's worth a shot. For best baking results, you would probably want to thaw it overnight in the fridge.

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  4. Yay!! I think I just found Christmas breakfast! We've always ha waffles topped with berries and whip cream, but cooking it always rushed the morning. I think our berries and cream would be so yummy on this recipe! Thanks for posting this!!!

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  5. After mixing all ingredients I put in a gallon zip bag and that eliminates the need to let the pan sit before putting into the oven. I added thawed frozen blue berries. People raved about this.

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  6. I'll think I'll make this for tomorrow morning. I'm going to add chopped apples.

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  7. Thank you SO MUCH for this recipe! I am on my fourth round of making it for family/guests and so far everyone has absolutely loved it. Dare I say it is foolproof? It has totally saved me when at a loss for what to feed a crowd. I have served it along with a veggie frittata, green salad, fruit salad and orange juice for a group of ten. Next I will serve it simply with Applegate Farms chicken sage breakfast sausages.

    I use a large Pyrex baking dish and just let it sit out for as long as it takes to preheat the oven.

    The level of sweetness in the recipe is just right. It is PERFECT as is and I know I will make it as written again and again, but it also seems like it would adapt well to several variations. Love Jill B's idea of adding apples! This time I felt like experimenting, though I was leery of messing with such an already beautiful thing. I changed up the flavor profile a bit (reduced cinnamon, added nutmeg, reduced vanilla, added almond extract, added lemon zest) and will add frozen blueberries before I put in the oven in the morning. I think ginger and cardamom would also go well in here with blueberries. Can't wait to try it again with a twist!

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  8. Can I use co in I use coconut oil instead of the earth balance spread?

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  9. You can put the cold casserole right out of the fridge into a cold oven and let them warm up together even to 350 degrees and bake for the designated time. I've had no problems doing this even with a glass baking dish

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  10. I've also had success using chilled Spectrum shortening in place of the Earth Balance spread; I have not tried coconut oil.

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