Get ready for the French toast casserole of your dreams with this gluten-free, cinnamon raisin French toast stuffed with cream cheese! Wowzers!
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Years ago, before my celiac disease diagnosis, my aunt made a French toast casserole that had me drooling. Recently, I decided to replicate it with a few changes and tweaks - and to be gluten-free, of course!
Ingredients You Will Need
Gluten-Free Bread: I prefer a cinnamon raisin bread for extra flavor and sweetness, but you can use regular bread too. You'll need 10-12 slices. See below for more information about what brands I use!
Cream Cheese: You need block cream cheese for this recipe, like Philadelphia or something similar.
Eggs: For the custard we will pour over the bread.
Milk: Also for the custard we will pour over the bread.
Spices: Cinnamon and nutmeg will give this the classic French toast taste.
Vanilla Extract: For added sweetness.
Maple Syrup: Also for added sweetness.
Brown Sugar: See previous two ingredients. This is a decadent and sweeter casserole, but the results are droolworthy!
What Gluten-Free Bread Should I Use?
For this recipe, I recommend Trader Joe's cinnamon raisin bread. You can use whatever gluten-free bread you prefer.
Can you make this recipe with regular gluten-free bread? Yes. I've made it using Canyon Bakehouse - my go to for regular GF bread. But it's not as good as a cinnamon raisin! And if you aren't a cinnamon raisin person, I understand - regular gluten-free bread will still taste great instead.
Can I Make This Recipe Dairy-Free?
Yes, but I have not tried it!
I haven't made this recipe with dairy-free cream cheese, but I would suggest Kite Hill Foods or for a lactose-free version, Green Valley. You'd have to scoop out the cream cheese in small portions with a spoon, because I've yet to find a block style of dairy-free cream cheese. But it should bake well. I used Kite Hill cream cheese for this dairy-free cheesecake which baked without any problems!
You can also use whatever non-dairy milk you prefer for the custard topping. I use certified gluten-free oat milk or almond milk, most often.
How To Make Gluten-Free French Toast Casserole
This gluten-free French toast casserole is still so simple to make!
First, you layer cubed gluten-free bread in a casserole dish.
Then you add cubed cream cheese.
Then you layer more cubed bread on top.
Finally, you pour the egg/milk mixture over the whole thing, making sure everything is evenly coated. You can also use a spoon to mix if needed if some pieces don't get covered.
Then, the bread absorbs everything in the egg/milk mixture overnight. The next morning, take it out, pop it in the oven, and bake!
Once it bakes, it creates a crispy topping and a soft center that is so so delectable!
It's so good, you won't even need to add anything to it - and probably won't be able to tell it's gluten-free. But if you are like my husband, Dylan, and love your syrup (or you are from Vermont, like he is!) you might want additional maple syrup!
Tips For Making Gluten-Free French Toast Casserole
The most important thing about this mouthwatering stuffed French toast is this:
YOU HAVE TO MAKE IT THE NIGHT BEFORE.
The bread (especially gluten-free bread!) needs adequate time to soak in all of the goodness in the egg mixture, like the additional cinnamon, nutmeg, vanilla, and maple syrup!
So if you want to have this for breakfast on a Sunday morning, prepare it Saturday night, cover it, and leave it in the refrigerator overnight. When you want to bake it the next morning, take it out of the fridge, remove any foil/beeswrap covering, and bake for 45 minutes.
How To Store Gluten-Free French Toast Casserole
This gluten-free stuffed French toast should be stored in the refrigerator. Don't leave it out! Cover it with foil or a seal it inside a casserole dish with a top.
How To Reheat French Toast Casserole
This casserole will reheat well in the microwave to have breakfasts for a few days once it is baked. You can also reheat the entire dish in the oven at 350 degrees Fahrenheit for 10-15 minutes, or until your desired temperature.
Can I Freeze This French Toast?
I don't recommend freezing this. I don't think it will hold up so well due to the nature of gluten-free bread being very dense!
This is my favorite breakfast casserole - perfect for Sunday brunch, Christmas morning, or anytime you feel like stepping up your French toast game!
Looking for more cozy, gluten-free holiday recipes?
Try this cranberry orange bread for another breakfast option, or dessert. Or a snack. I won't judge!
Have fun with family decorating these gingerbread cookies with glossy icing.
Warm up with a bowl of chicken noodle soup - in less than 30 minutes.
Sit around the fireplace with a hearty bowl of beef stew with vegetables. Yum!
Here's how to make this gluten-free French toast casserole!
If you love this recipe, please leave a comment! Thanks so much!
Gluten-Free French Toast Casserole Recipe
Gluten-Free Stuffed French Toast
The most incredible breakfast you'll ever have!
Ingredients
- 10-12 slices of gluten-free bread: Cinnamon Raisin is preferred, or you can do regular GF bread (Canyon Bakehouse or Trader Joe's are my favorite!)
- 1 8 ounce package of cream cheese, cubed
- 6 eggs
- 1 ½ cups milk (cow, oat, almond, soy - whatever you prefer)
- ⅓ cup maple syrup
- ¾ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon vanilla
- ¼ cup brown sugar
- Maple syrup, for serving
Instructions
THE NIGHT BEFORE YOU WANT TO MAKE THIS:
Into a glass baking pan (9x11 or similar size), or a corningware, grease with butter or coconut oil. Chop up your bread into cubes.
Layer half of the bread cubes into the baking pan in an even layer. Top with the cubed cream cheese, spreading out evenly. Then, pour the remaining cubed bread on top.
This should create essentially layers similar to a cream cheese sandwich - one layer of bread, one layer of cream cheese, one layer of bread!
Whisk together the eggs, milk, maple syrup, cinnamon, nutmeg, vanilla, and brown sugar until smooth. Slowly, pour this mixture over the bread & cream cheese - trying to get as much of the bread covered in the liquid as possible. I also tap the pan a few times to make sure the liquid is distributed.
Cover the pan with foil or beeswrap and refrigerate overnight, for at least 12 hours.
THE NEXT MORNING:
Remove pan from refrigerator and remove any foil or beeswrap cover and allow it to come to room temperature. Preheat oven to 375 degrees Fahrenheit. Bake for 45 minutes. Serve warm, with additional maple syrup, or powdered sugar, if desired. Enjoy!
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 469Total Fat 19gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 7gCholesterol 229mgSodium 248mgCarbohydrates 65gFiber 0gSugar 54gProtein 11g
The nutrition information on each recipe card is provided as a courtesy and for your convenience. The data is calculated by Nutritionix. You are encouraged to make your own calculations based on your ingredients and preferred nutritional facts calculator. While I try to make sure they are accurate, I cannot guarantee the accuracy of these calculations.
Have you tried this recipe?
Leave a review if you love it, or tell me about it in the comments below!
Lisa says
I have all of the ingredients to make this for our Christmas morning breakfast! Can’t wait. I’ll circle back with a review.
Jennifer Fitzpatrick says
Please let me know if you have further questions, Lisa! I hope you enjoy it!