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I love gluten-free french toast. I usually just make a super simple version but wanted to try one that could be made easily for a larger crowd. This is a simple gluten-free brunch casserole that feeds quite a few people and can easily be made dairy free as well!
Brunch seems to be the popular meal for potlucks and if you’re like me needing to be gluten free there often isn’t much available (or safe) when getting together with a big group of people. This casserole fills me up in one serving and can be adjusted to your favorite flavors.
GLUTEN FREE BERRY FRENCH TOAST
Gluten Free Berry French Toast CasseroleCourse: BrunchDifficulty: Easy
A simple light berry french toast casserole that fits both gluten and dairy free diets!
10-12 slices gluten-free bread toasted
4 cups berries (your choice)
10 large eggs
2 cups milk (dairy or non dairy)
1 cup maple syrup
1 tsp nutmeg
1 tsp cinnamon
- Preheat oven to 350F
- Spray 9″x13″ pan (or 3qt casserole dish) with non stick spray or coconut oil
- Line bottom of pan with the bread overlapping each piece.
- Press bread down to sort of mold together.
- Spread berries over the toast in the pan.
- Whisk eggs, milk, syrup and spices together well.
- Pour over the berries and bread.
- Bake uncovered for 50-65 min until done.
- Serve warm as is or with whipped cream!
You could make a cream sauce like you would for bread pudding as well since this isn’t super sweet. Either way it’s nice and light but you still feel like you’re getting a treat!
Top with whipped cream, butter and syrup or just as is.
I’ve tried this with different brands of bread and one doesn’t seem to work any better than the other so use your favorite or whatever is available! Since it soaks up all the liquid and bakes together nicely it should matter too much (as long as it’s all gluten free if that’s what you’re going for).
I made this double layard and it came out great. I loved it. I did replace one cup of milk with a cup of vanilla coffee creamer. Since it was doubled I had to cook it about 30 min longer. Thank you for the recipe
Making it with creamer is a great idea!
Wondering about layering the bread.
looks like you don’t do just one layer of bread but 2 or 3 layers thick of break, then the berries and mixture on top?
Have you done any of the mixture between each layer of bread?
Mine are only layered because they overlapped a bit, the mixture sort of seeps in between while baking. You could definitely add some in between layers if you wanted it thicker though! You may need more liquid.
Gluten Free Berry French Toast
The recipe said to spread the berries over the toast. Nowhere does it mention to toast the bread. Is this a typo or was toasting the bread left out?
Which non-dairy milk do you prefer? Almond milk, coconut milk, cashew, lactaid, etc???
Do you have to toast each slice of bread before making?
If it’s not stale/dried out, yes.
Does this freeze well?
I have actually never tried on this one! I’m thinking you may need more liquid in that instance.
Could you make this the night before and put it in the fridge and then bake it the next morning?
Also, if the bread is dry, you don’t need to toast it….correct?
I haven’t tried it yet (I keep meaning to) but I bet you could! You may need to add a touch of liquid if it looks too dry to start with. And correct, if your bread is hard/dry you wouldn’t need to toast it!
Thanks! Trying it this weekend! I will let you know if it worked.
Did you ever try this?
Can you use frozen berries? If so, do they need to b e thawed beforehand? Thanks.
Which gluten free bread do you recomend?
Honestly, with this it doesn’t matter too much since you’re letting it dry out. I think this particular one was made with Rudi’s but I usually purchase and have on hand bread from Canyon Bakehouse since it’s my favorite to eat without needing to be toasted.
Can you use frozen berries or is fresh better?
I haven’t tried, but I’m sure you could! I’d probably thaw/rinse them first or add a few minutes to the baking time.
Do you think you could make the night ahead and cook the next day?
I think you could but may need more liquid? Let me know if you tried it!
Can you make it without the eggs? Have you tried a substitute?