Looking for the perfect breakfast that you can make the night before? Look no further than our favorite gluten free cranberry French Toast casserole recipe.
Gluten Free Cranberry French Toast Casserole
There’s something about the holiday season that makes me spend a bit more time thinking about family traditions. Ever since having kids, it feels so strange knowing that Ben and I are responsible for the way our little ones experience the holidays. A few years ago, Ben started making a delicious French Toast casserole for Christmas morning breakfast. Since then, our diets have shifted and we became a (mostly) gluten free household. Each year, the French Toast casserole has changed a bit, but perhaps the biggest change is eliminating the gluten. If you’re looking for a delicious make ahead breakfast, then you need to make our gluten free cranberry French Toast casserole recipe NOW. (Not gluten free? No worries, simply sub regular French bread.)
The Recipe
Although we make the casserole for Christmas morning, this recipe is perfect for any breakfast. Bake it for New Years Day, birthdays, or to make a long weekend feel a bit more special and cozy! The best part about this gluten free cranberry French Toast casserole is that you can prepare the entire casserole the night before. Simple refrigerate over night and toss it in the oven first thing in the morning. Easy peasy.
The casserole is big, so you’ll be able to enjoy a quick, easy, and delicious recipe for a few days. I’m not sure how it’s possible, but the flavors in this casserole get even better a day or two after it bakes. Trust me, you need this recipe in your life now. It’s so good. And let’s be clear – just because it’s gluten free, it’s definitely not considered “healthy” – it’s just simply delicious sans the gluten.
Okay, enough talking. Let’s get to the recipe for the gluten free French Toast casserole now, shall we?
Baking Necessities
Gluten Free Cranberry French Toast Casserole
Ingredients
- lb large loaf of french bread, cut into 1″ thick slices (if GF: we use 4 of the Udi’s french baguettes; if non-gluten free – 1 large loaf of french bread should be enough)
- 3/4 cup fresh cranberries
- 1-2 tbsp butter (just enough to coat the pan; we prefer using goat butter)
- 3-4 whole oranges (use for the zest + fresh juice)
- 1 can full fat coconut milk (or substitute milk of choice)
- 1/2 cup maple syrup or honey
- 2 tsp vanilla extract
- 8-10 eggs
Instructions
- Preheat oven to 350 degrees farhenheit
- Grease baking dish with butter
- Cut bread into 1″ slices; spread evenly on baking pan
- Spread fresh cranberries over top of bread
- Zest 1 orange + freshly squeeze juice from 3-4 oranges (you want about 1 cup of fresh orange juice)
- In a large bowl, whisk eggs, milk, maple syrup, 1 cup fresh orange juice, orange zest, + vanilla. Pour over bread + cranberry mixture into baking pan
- (If preparing the night before, then cover and refrigerate over night. Preheat oven first thing in the morning instead.)
- Bake uncovered for 25-35 minutes, until lightly browned
- If including optional toppings: Bake for approx. 25 minutes (when casserole starts to firm, but before it browns). Remove from oven and add optional toppings and cook for an additional 10-20 minutes. Store leftovers in air tight container in refrigerator.
- Optional Toppings: Shredded unsweetened coconutSliced almondsBrown sugar crumble (brown sugar + butter)