Moist Gluten-Free French Toast Casserole (Make-Ahead)

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!

Prep Time 15

Cook Time 55

refrigeration 2

Total Time 3 10

Servings

Author Melissa Erdelac

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.

Nutrition