If you are looking for an easy gluten-free french toast casserole, this sweet breakfast bake is guaranteed to please all! A moist egg custard mixes together in minutes and is poured over a variety gluten-free bread options with optional cream cheese filling. This make-ahead dish can be refrigerated overnight, frozen, or baked the same day. I’ve learned the best way to prep breakfast casseroles so the interior stays moist while the sweet crust is perfectly golden and crisp. I’ll show you how!
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Overnight Gluten-Free French Toast Breakfast Casserole
If you are struggling with delicious easy gluten-free breakfast ideas to serve to on Christmas morning, a holiday brunch, or for an easy make-ahead (and freezer-friendly) sweet breakfast casserole, you’ve come to the right place!
Not only has this recipe for gluten-free french toast casserole been throughly tested to achieve the ideal sweetness, moist interior, rich bread custard, and golden crust, but when served to non-GF guests, they had no idea it was gluten-free french toast!
What’s the secret? When developing this highly-reviewed gluten-free bread pudding recipe, I discovered there’s an ideal balance between the amount of liquid needed to soak and bake with gluten-free bread. GF breads don’t absorb moisture as readily, so too much will leave you with a liquidy casserole, and too little means dry, fall-apart results.
After experimenting with different egg / milk amounts and baking methods, I discovered using less eggs, but adding an extra yolk helped bind the bread cubes. Also, baking uncovered at a slightly lower oven temp allowed excess moisture to evaporate over a longer period a time, fusing the moist bread cubes together and creating a sweet, crunchy top.
Lastly, there was the important matter of flavor. Generally I find french toast casseroles to be overly sweet, especially to serve for breakfast. I reduced the amount of brown sugar, but added orange zest, additional vanilla extract, and ground cinnamon for a satisfying balance of taste.
My family and guests loved the optional cream cheese filling, but this may also be omitted to save on extra prep or easily modify for a dairy-free recipe. Additionally, the recipe can be enhanced by adding fresh berries, nuts, or chocolate chips. More on that below!
I served this casserole for the very first time as part of our family Christmas brunch. I used homemade gluten-free sweet bread for my bread cubes. Everyone loved it – – even the picky eaters! This recipe is very easy to prepare, especially because it can be made the day before. I will definitely be making this casserole again. And again. And again… 🙂
—Sue
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Ingredient Tid Bits
Only basic ingredients are required for this breakfast bake, but similar to my savory sausage hash brown breakfast casserole, there are many ways to modify this recipe. See the additions and variations below for more ideas.
- Gluten-free bread – I personally love and use either this soft gluten-free bread recipe or gluten-free french bread because the taste and texture mimics wheat breads identically. You will need to 1 ½ pounds of bread, or 12-13 cups of bread cubes. See the gluten-free bread options below for additional options.
- Eggs – Use 6 large eggs + 1 yolk. If your eggs are not sized large, you will have to adjust the number, adding or reducing by 1. I have not tested an egg-free french toast bake.
- Milk – Use whole milk for best results and rich flavor. For a dairy-free recipe ideally use something with a higher fat content, such as coconut milk. However, unsweetened almond milk or your non-dairy milk of choice may be substituted.
- Orange zest – Adds a nice hint of citrus flavor, but I have made the dish without it if I didn’t have any on hand.
- Cream cheese – Use for a GF french toast casserole with cream cheese with creamy bites dolloped throughout. The filling may be omitted without having to make any other adjustments to the recipe.
- Brown sugar – The amount of sugar may be increased or decreased, depending on personal preference. I find a ½ cup is the ideal amount and sweet enough to not require additional maple syrup drizzled on for serving. But, of course I would never stand in your way of extra sugar or syrup!
Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Optional cream cheese filling
I’ve tested the recipe with and without the cream cheese filling. I love the creamy tanginess it adds, like a stuffed french toast bake. However, if you want to save on time or prep, it can definitely be made without as well. Cream all the ingredients together and set aside into the casserole is assembled.
Prep the bread and combine with custard
You will need 12-13 cups of bread. If you’d like to make a smaller casserole, the recipe can be halved for less servings. Cut the bread in 1-inch cubes. This is always a great way to use up slightly dried out gluten-free bread.
In a large bowl whisk together the eggs, milk, brown sugar, vanilla, optional orange zest, cinnamon, and salt. Add the bread cubes and stir gently. I found this to be a better way to avoid dry results, because if you just pour it over the top not all the bread is covered.
Assemble casserole
If you’re using the cream cheese filling, spread half the bread in the baking dish. Dollop all the cream cheese mixture on top, then finish with the remaining bread.
Bonus golden sweet finish
Combine the topping ingredients – melted butter, brown sugar and cinnamon. For best results, use a pastry brush to spread over the top. Otherwise drizzle or spoon over the bread, making sure the top cubes are covered.
Cover the dish with plastic wrap and refrigerate for 2 hours, overnight, or up to 24 hours ahead of baking. It may also be frozen, unbaked.
When ready to bake, preheat the oven to 350℉. Uncover and bake for 45-55 minutes. It’s done when a knife inserted in the middle is very hot and you don’t see excessive liquid. If there is still a little liquid, but it is hot, it will absorb as it sits. Cool slightly and enjoy!
Add Some Bonus Yum!
A overnight french toast casserole tastes heavenly as is, but also makes a great canvas for adding additional flavors! Add half the bread to the casserole dish, sprinkle on the add-ins and top with remaining bread.
Serve this brunch recipe as is, alongside breakfast meats and eggs, or offer some toppings for guests, like whipped cream, syrup, fresh berries, nuts, or this quick homemade blueberry syrup.
- Chocolate chips or white chocolate chips
- Raisins, dried cranberries or cherries
- Layer jam in the middle with or without the cream cheese filling
- Nuts, such as pecans or walnuts
- Berries – Frozen berries will add more liquid, so fresh is best. I did add fresh raspberries, froze the casserole, baked after thawing, and it was fine!
- Coconut
- Savory – Omit the brown sugar and cinnamon. Add any combination of chopped ham, cooked bacon, sausage, cheese, or sauteed veggies, such as peppers and onions.
Gluten-free Bread Options
You will need to 1 ½ pounds of bread. One recipe of my gluten-free sandwich bread is ideal and can be made ahead of time and stored at room temp up to a couple days.
Bonus! It doesn’t matter if your bread is dried out, old, or pass its prime. As it sits with the eggs and milk it will be revived!
If using store bought bread, you will probably need 2 loaves. Measure the bread cubes to make sure you have 12-13 cups. This also applies if making gluten-free challah or brioche, which will give an overall sweeter taste.
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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
Moist Gluten-Free French Toast Casserole (Make-Ahead)
Ingredients
Cream Cheese Filling (Optional)
- 8 ounces cream cheese, softened to room temperature
- 3 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Casserole
- 6 large eggs + 1 egg yolk
- 2 cups whole milk, see recipe notes for dairy-free
- ½ cup packed light brown sugar
- 2 teaspoons vanilla extract
- zest of 1 orange, optional
- ¾ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 12-13 cups cubed gluten-free bread, 1 ½ pound loaf, soft gluten-free bread recipe recommended
Topping
- 4 tablespoons melted unsalted butter, see recipe notes for dairy-free
- 3 tablespoons packed light brown sugar
- ½ teaspoon ground cinnamon
Instructions
- Liberally grease a 9X13-inch baking dish and set aside.
- In a medium mixing bowl beat together the cream cheese, powdered sugar, and vanilla until smooth and creamy. Set aside.8 ounces cream cheese, 3 tablespoons powdered sugar, ½ teaspoon vanilla extract
- In a large mixing bowl whisk together the eggs, egg yolk, milk, brown sugar, vanilla, optional orange zest, cinnamon, and salt. Add the bread cubes and stir gently to combine, so all the bread is coated in the egg mixture.6 large eggs + 1 egg yolk, 2 cups whole milk, ½ cup packed light brown sugar, 2 teaspoons vanilla extract, zest of 1 orange, ¾ teaspoon ground cinnamon, ⅛ teaspoon salt, 12-13 cups cubed gluten-free bread
- If using the cream cheese filling, pour half the bread in the prepared baking dish and spread evenly. Dollop all the cream cheese mixture on top of the bread. Top with the remaining bread (it doesn't matter if the cream cheese is showing through the top.)
- In a small bowl combine the topping ingredients – melted butter, brown sugar and cinnamon. For best results, use a pastry brush to spread over the top. Otherwise drizzle or spoon over the bread, making sure the top cubes are covered.4 tablespoons melted unsalted butter, 3 tablespoons packed light brown sugar, ½ teaspoon ground cinnamon
- Cover the baking dish securely with plastic wrap and refrigerate for 2 hours, and up to 24 hours ahead of baking. See recipe notes for freezing directions.
- When ready to bake, preheat the oven to 350℉. Uncover and bake on the middle rack for 45-55 minutes. If the top is becoming too brown before the casserole is cooked through, loosely tent foil over the top for the last 10-15 minutes. It's done when a knife inserted in the middle is very hot and you don't see excessive liquid. If there is still a little liquid, but it is hot, it will absorb as it sits. Cool slightly, about 10 minutes, before serving.
Notes
Dairy-Free Modification
Swap out the milk for a non-dairy alternative, such as almond or coconut milk. For a richer taste use coconut milk, but it will add some of the flavor. Replace the melted butter with plant-based butter, or melted coconut oil. Either omit the cream cheese filling or replace with a dairy-free cream cheese.Make-Ahead and Freezing
Prepare the casserole up to 24 hours ahead of time. Wrap the baking dish securely with plastic wrap or foil and store in the refrigerator. Uncover before baking. French toast casserole may also be frozen, unbaked. Wrap securely to protect from freezer burn or ice crystals forming and freeze up to 1 month. When thawing, place in the fridge at least 24 hours before baking. Thawing overnight will not be enough time. If the casserole is still partially frozen, set out at room temperature before baking. You will probably need to add additional baking time, 10-15 minutes. If the top is becoming too browned before it’s baked through, loosely tent foil over the top.Storing and Reheating
Store leftovers in an airtight container, refrigerated up to 3 days. Individual servings can also be wrapped securely and frozen up to 3 months. Thaw in the refrigerator, or at room temperature, and reheat. The easiest way is to reheat in the microwave for 30 seconds – 1 minute. To reheat a larger amount, cover the dish securely with foil and heat in a 350ºF for 15-20 minutes, or until hot throughout.This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
In addition to making this gf recipe (which looks delicious!!), I’d like to make it using non-gf bread. What modifications would you suggest to accommodate this change to the recipe?
Thank you!
Great idea, Nancy! For regular bread you can leave out the extra egg yolk and it probably won’t take as long to bake, perhaps about 10 minutes less. Enjoy!
Best,
Melissa
Delicious! This is a versatile and forgiving recipe. Being too tired, I only mixed it in the morning, and didn’t have quite enough (store-bought) GF bread that I left out on the counter to dry out. However, still used the same amount of eggs and milk (lactose-free). Threw in a few fresh raspberries to bake, then had more raspberries to serve. Didn’t need syrup, as it was quite sweet; might reduce the brown sugar to 1/3 cup next time. So tasty!
Thanks for sharing, Audrey! I’m so glad you liked it.
Best,
Melissa
I served this casserole for the very first time as part of our family Christmas brunch. I used homemade gluten-free sweet bread (my daughter has a bread maker) for my bread cubes. Everyone loved it – – even the picky eaters! This recipe is very easy to prepare, especially because it can be made the day before. I will definitely be making this casserole again. And again. And again… 🙂
Thank you, Sue! That sounds like the perfect bread to pair with it!
Best,
Melissa
What bread do you think works best ?
My soft gluten-free bread recipe is magic in this recipe! One loaf is exactly the amount you will need. If you do store-bought bread, you will need enough to make 12-13 cups bread cubes, or 1 1/2 pounds.
Best,
Melissa
Any suggestions for egg-free or is that not even possible with this? We are gluten/wheat free, corn free, and egg free and finding a festive breakfast for the family that my 4 and 5 year old like has been a struggle 🙃
Hi Kate,
Ugh, I feel you. This is hard. I would suggest using a combination of this recipe and a vegan french toast casserole, which uses aquafaba or silken tofu for the eggs. Another idea would be oatmeal or yogurt parfaits with coconut whipped cream, fruit, and sprinkles for the kids. I hope this helps!
Best,
Melissa