bakingglutenfreememories French toast is one of my favorite breakfast choices. The protein from the eggs is good and the cinnamon and vanilla mixture is so comforting. But sometimes making it for multiple people is time consuming. So why not make baked French toast?
This baked French toast calls for cubed gluten-free bread and it bakes quite nicely in a casserole dish. The oven crisps the bread a little more than a skillet or griddle would normally and yet it is still moist. Top it with some berries and maple syrup to complete it. You can even double the recipe if you’re preparing it for a lot of people.
I hope you enjoy my version of a breakfast classic!
How to Make Baked French Toast
1. Preheat the oven to 375 degrees Fahrenheit. Lightly oil an 8” x 11” casserole dish.
2. Cut the loaf of bread into cubes and add them into a large mixing bowl.
3. In a small bowl, lightly beat the eggs.
4. Add the cinnamon, nutmeg, eggs, milk, maple syrup, and vanilla extract to the large bowl, stirring it well to cover all of the bread cubes.
5. Pour the mixture into the casserole dish and lightly dust the top with more ground cinnamon.
6. Bake on the middle oven rack for 27-29 minutes. Serve warm.
This baked French toast is my new favorite way of eating French toast. It is:
Moist
Slightly crisp
Lightly sweetened
It is an easy way to prepare breakfast for others or for a couple days ahead. You can even make it the night ahead to make your morning that much easier.
Storage Tips and Notes
- Store any leftovers in the refrigerator for 2 days
- Serve it warm. Top it with berries, maple syrup, whipped cream, etc.
- This recipe can easily be doubled
Baked French Toast
Ingredients
- 1 loaf or 8 cups of gluten-free bread, cubed (12oz)
- 4 eggs, lightly beaten
- 1½ cups dairy-free milk, unsweetened (355ml)
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ cup maple syrup (73ml)
Instructions
- First, preheat the oven to 375°F. Lightly oil an 8'' x 11'' (2qt) casserole dish.
- Then cut the loaf of bread into cubes and place them in a large mixing bowl.
- Lightly beat the eggs in a small mixing bowl.
- Add the ground cinnamon, nutmeg, eggs, milk, maple syrup, and vanilla extract to the large bowl, stirring it well to fully cover the bread cubes.
- Pour the mixture into the casserole dish, and lightly dust the top with more cinnamon.
- Bake on the middle oven rack for 27-29 minutes and serve warm. Top with berries, maple syrup, or whipped cream.
We absolutely loved this, its very tasty! It’s so easy to just pop it in the oven instead of the pan- genius
Thank you very much!
I just made this with flax eggs to make it vegan. So delicious!
Thank you so much, Sarah! I am so glad it worked out vegan too!