Gluten Free Cranberry French Toast Casserole
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.
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)