Why is my gluten-free French toast casserole soggy?

The most common reasons for this recipe to turn out soggy are not using stale bread, not allowing the casserole plenty of time to soak, and not baking long enough. It's best to soak the batter in the bread for at least 30 minutes.

Can I include add-ins in this gluten-free French toast bake?

Sure! Feel free to include different ingredients such as blueberries, strawberries, chopped nuts, or chocolate chips to make this delicious gluten-free casserole your own.

Do I have to make this ahead of time?

Technically, you don’t. However, if you don’t allow the bread time to soak, it’s likely to turn out soggy and won’t have the rich flavor we want throughout the casserole

How long do leftovers last?

Stored in an airtight container, leftover gluten-free French toast casserole will stay fresh in the refrigerator for up to 3 days.

Can I freeze Brioche French toast casserole?

Yes! Stored in an airtight container, leftover casserole will keep fresh in the freezer for 3-6 months. Thaw it in the fridge before reheating.

Gluten-Free French Toast Casserole

Description

Upgrade your morning, and make this gluten-free French toast casserole with a cinnamon sugar topping and optional caramelized bottom! Dairy-free option.

Ingredients

Units Scale

Casserole

1 Tablespoon unsalted butter or coconut oil (for greasing)
15 ounces or 8 cups (1-inch cubed) gluten-free French bread, brioche, or any gluten-free bread with a thicker crust
Optional: 2 Tablespoons maple syrup or coconut sugar + extra butter for a caramelized bottom

Egg Mixture

6-8 large eggs
1/2 cup heavy cream (or canned coconut milk for a dairy-free option)
1 1/4 cups dairy-free milk of choice
1/4 cup cane sugar, divided
1 teaspoon vanilla extract
1-2 teaspoons orange zest
1 1/2 teaspoons ground cinnamon, divided
1/2 teaspoon kosher salt

Topping

Remaining sugar from the egg mixture
1 teaspoon ground cinnamon

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Instructions

Preheat the oven to 350°F. Grease a baking dish with butter or coconut oil and set aside.
(For a caramelized bottom, see notes below.)
In a large mixing bowl, whisk together the eggs, heavy cream, milk, 2–3 Tablespoons sugar, vanilla, orange zest, cinnamon, and salt.
Add the cubed bread to the greased dish. Pour the custard mixture evenly over the bread, gently pressing the bread down to help it absorb the liquid. Cover the dish and refrigerate for at least 30 minutes or up to 12 hours.
Just before baking, mix the remaining sugar with 1 teaspoon cinnamon. Sprinkle the mixture over the casserole.
Bake uncovered for 20 minutes. Loosely cover with foil and bake for an additional 20–30 minutes, or until the casserole is golden brown, puffed, and set in the center (see notes).
To serve, cut into squares and serve hot with your favorite toppings, such as fresh berries, toasted coconut, chopped nuts, or maple syrup.
Store leftovers in an airtight container in the fridge for up to 3 days.

Notes

Baking Tips – For a firmer texture with a crispy top, bake for 45 minutes uncovered, then loosely cover with foil and bake for an additional 15–20 minutes.

Optional Caramelized Bottom – In a small saucepan, melt the butter over medium heat. Stir in maple syrup or sugar until smooth. Coat the bottom of the greased baking dish with the butter mixture. Add bread cubes to the dish, lightly pressing them into the butter mixture before spreading them evenly. Proceed with custard assembly and baking steps.

Prep Time: 15 minutes
Rest Time: 30 min to 12 hours
Cook Time: 40 minutes
Category: Breakfast
Method: Oven
Cuisine: American

Nutrition

Serving Size: per slice
Calories: 249
Sugar: 8 g
Sodium: 475.1 mg
Fat: 7.7 g
Saturated Fat: 3.1 g
Carbohydrates: 33.9 g
Fiber: 1.5 g
Protein: 10.8 g
Cholesterol: 148 mg