5.0 from 3 votes
Gluten-Free French Toast Casserole: Apple Cinnamon
Our gluten-free French toast casserole stands out, featuring tender bread cubes with a rich apple cinnamon-spiced custard. The perfect balance of creamy and soft textures for a gluten-free, dairy-free, cozy crowd-pleasing breakfast.
Prep Time
15 mins
Cook Time
15 mins
Resting Time
2 hrs
Total Time
2 hrs 55 mins
Servings: 12 servings
Calories: 382 kcal
Course:
Breakfast , Brunch
Cuisine:
American
Ingredients
For the Casserole
- 1 loaf gluten-free bread cut into 1-inch cubes (about 450 grams)
- 6 eggs
- 1 ½ cups oat milk or dairy-milk
- 1 cup grated apple Honeycrisp or Fuji
- 2 tablespoon maple syrup
- 2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- dairy-free butter or olive oil for greasing
For the Frosting
- 1 cup powdered sugar
- 2 tablespoon oat milk
Instructions
- Prep: Cut the gluten-free bread into 1-inch cubes and spread evenly in a greased baking dish. Then, using a box grater, grate the apples into a seperate bowl, no need to drain.
- Make the Custard: In a large mixing bowl, add in the eggs, milk, maple syrup, cinnamon, nutmeg, vanilla extract, salt, and grated apples. Whisk until smooth.
- Assemble the Casserole: Pour the custard over the bread cubes, then use a spatula or your hands to gently toss everything together so the apples are evenly distributed and don’t just sit on top. Then, press the mixture down gently to ensure all the bread is soaked and there are no air pockets.
- Chill: Cover the baking dish tightly with plastic wrap and refrigerate for at least 2 hours or overnight.
- Bake: Preheat the oven to 350°F (175°C). Cover the casserole with aluminum foil and bake for 40 minutes. Remove the foil and bake for an additional 10 minutes, or until the top is golden brown.
- Prepare the Frosting: While the casserole bakes, whisk together icing sugar and oat milk until smooth. Start with 2 tablespoons of oat milk and whisk thoroughly. If it’s too thick, add more oat milk, one teaspoon at a time, until it reaches the desired consistency.
- Serve: Let the casserole cool for 5–10 minutes before drizzling with frosting and serving warm.
Cup of Yum
Notes
- ⚠️Ensure you check your icing sugar and gluten-free bread for gluten-containing ingredients and cross-contamination.
- 9x13 Dish: If you want to scale down to a 8x8 pan, use half a loaf of gluten-free bread (approximately 8-10 slices). Slightly decrease the custard by using 1 ¼ cups of milk to 5 eggs.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C), covering with foil to prevent drying.
Nutrition Information
Serving
1serving
Calories
382kcal
(19%)
Carbohydrates
67g
(22%)
Protein
13g
(26%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
2g
Cholesterol
123mg
(41%)
Sodium
549mg
(23%)
Potassium
192mg
(5%)
Fiber
3g
(12%)
Sugar
27g
(54%)
Vitamin A
285IU
(6%)
Vitamin B12
0.3µg
Vitamin C
0.4mg
(0%)
Calcium
279mg
(28%)
Iron
4mg
(22%)
Zinc
1mg
Folic Acid
73µg
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 382
% Daily Value*
| Serving | 1serving | |
| Calories | 382kcal | 19% |
| Carbohydrates | 67g | 22% |
| Protein | 13g | 26% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 123mg | 41% |
| Sodium | 549mg | 23% |
| Potassium | 192mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 27g | 54% |
| Vitamin A | 285IU | 6% |
| Vitamin B12 | 0.3µg | 13% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 279mg | 28% |
| Iron | 4mg | 22% |
| Zinc | 1mg | |
| Folic Acid | 73µg |
* Percent Daily Values are based on a 2,000 calorie diet.