Get ready for the French toast casserole of your dreams with this gluten-free, CINNAMON RAISIN French Toast, stuffed with CREAM CHEESE!
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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!
This gluten-free French toast casserole is still so simple to prepare. You layer cubed gluten-free bread in a casserole dish, add cubed cream cheese, layer more cubed bread on top, and then pour an egg/milk mixture over the whole thing. Then, the bread absorbs everything in the egg/milk mixture and once it bakes, it creates a crispy topping and a soft center.
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 Dylan, and love your syrup (or you are from Vermont, like he is!) you might want additional maple syrup, as seen here!
The most important thing about this incredible, decadent, mouthwatering stuffed French toast is this:
YOU HAVE TO MAKE IT THE NIGHT BEFORE.
I repeat: you have to prepare it the night before you want to have it for breakfast.
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.
This gluten-free stuffed French toast reheats well in the microwave to have breakfasts for a few days once it is baked. I don't recommend freezing it, however - I don't think it will hold up so well.
A few tips on ingredients:
For the Bread
For gluten-free bread, I recommend Trader Joe's cinnamon raisin bread or Canyon Gluten-Free Bakehouse cinnamon raisin bread. Both brands are both gluten and dairy-free. Can you make this recipe with regular gluten-free bread? Yes. I've made it. But it tastes very plain - and not as good as a cinnamon raisin.
Dairy-Free
I haven't made this recipe with dairy-free cream cheese, but I would suggest Kite Hill Foods. You'd have to scoop it out in small portions with a spoon, 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. I use certified gluten-free oat milk or almond milk, most often.
This is my favorite breakfast casserole - perfect for Sunday brunch, Christmas morning, or anytime you feel like stepping up your French toast game!
Here's how to make this gluten-free French toast casserole!
If you love this recipe, please leave a review! Thanks so much!
Gluten-Free French Toast Casserole Recipe
Gluten-Free Stuffed French Toast
The most incredible breakfast you'll ever have!
Ingredients
- 1 package of gluten-free cinnamon raisin bread, like Trader Joe's or Canyon Bakehouse, cut into cubes of even size
- 1 8 ounce pacakge 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:
Into a glass baking pan (9x11 or similar size), or a corningware, grease with butter or coconut oil.
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. 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!
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