Gluten-Free French Toast Casserole
User Reviews
5
Gluten-Free French Toast Casserole
Description
The Gluten-Free French Toast Casserole uses gluten-free bread cut into cubes and combined with a mixture of eggs, maple syrup for sweetness, cinnamon for spice, collagen powder as an additive, and dairy-free milk to moisten it all. The bread is coated with this batter then placed into a slow cooker lined with parchment paper, which minimizes sticking. Frozen blueberries are sprinkled on top before slow cooking for several hours on low heat.
Cooking times can be adjusted for preferred texture, with around 5 hours yielding a soft and fluffy casserole and longer cooking resulting in a denser dish with browned, slightly crisp edges. The slow cooking method gently cooks the eggs and soaks the bread, creating a custardy texture without the need for pre-soaking stale bread which is often required in French toast casseroles. Adding pecans near the end of cooking warms them through for a complementary crunch and nutty flavor.
This casserole suits gluten-free diets and is dairy-free if using appropriate milk. It can be topped with maple syrup, powdered sugar, fresh fruit, or chocolate chips before serving. Using small frozen blueberries disperses them evenly and prevents clumps. The use of collagen powder adds protein and is an optional ingredient.
Instructions advise against using frozen bread and recommend thawing it for the best texture. Leftover cooking times and batch size adjustments for larger slow cookers are also considerations. The slow cooker lid should be kept slightly ajar by placing a dishtowel between the lid and cooker to avoid condensation dripping.
Ingredients
- 7 lices gluten-free bread
- 6 egg
- ½ cup maple syrup
- 1 teaspoon cinnamon
- ¼ cup collagen powder
- ⅓ cup blueberries frozen
- ½ cup dairy-free milk
- ⅓ cup pecans optional
Instructions
- In a small bowl, use a handheld electric mixer to beat all the ingredients except for the bread, pecans, and blueberries.
- Chop the bread into bread cubes.
- Pour the egg mixture over the bread cubes and mix well until it’s all coated.
- Line the slow cooker with parchment paper.
- Pour the bread mixture into the slow cooker.
- Top the mixture with frozen blueberries.
- Place a dishtowel over the slow cooker and then the lid. Do not "seal" the lid with clasps.
- Cook on low (read about cook times below) for 5 hours.
- Thirty minutes before serving, toss the pecans into the slow cooker to heat up (optional!).
Notes
- Cook the casserole for 5 hours on low for a soft, fluffy texture or longer (5.5-6 hours) for denser results with some crispness.
- Do not use frozen bread; thaw it first for best results.
- Line the slow cooker with parchment paper to prevent sticking and preserve casserole integrity.
- Small frozen blueberries disperse best throughout the casserole.
- Pecans should be added about 30 minutes before serving to warm them without overcooking.
- Use the correct maple syrup; brown sugar cannot be substituted as it alters liquid content.
- Cooking times may vary depending on slow cooker size; this recipe was tested in a 7-quart cooker.
- Do not soak bread beforehand as gluten-free bread can dry out; the slow cooking process sufficiently hydrates it.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 398 kcal
% Daily Value*
| Calories | 398kcal | 20% |
| Carbohydrates | 47g | 16% |
| Protein | 21g | 42% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 205mg | 68% |
| Sodium | 287mg | 12% |
| Potassium | 215mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 25g | 50% |
| Vitamin A | 494IU | 10% |
| Vitamin C | 3mg | 3% |
| Calcium | 160mg | 16% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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