Make your morning special with this easy and delicious gluten-free berry French toast casserole. Everything you love about traditional French Toast, but gluten free and baked all in one pan! So good!
Warm and custardy, cinnamon-spiced bread, bursting with sweet strawberries and topped with maple syrup. This gluten-free berry French toast casserole has all of the deliciousness of traditional French toast, but there's no dipping, flipping or frying! Baked in one dish, it couldn't be simpler to make! Plus it's gluten free, but no one will be able to tell!
Great for entertaining! It will make any breakfast or brunch special!
If you're looking for more easy and delicious brunch options, try my gluten-free baked pancake, or my gluten-free ham, broccoli, potato and cheddar egg bake.
Jump to:
Ingredients
- gluten-free white sandwich bread, cut or torn into small cubes
- butter, melted
- cinnamon
- strawberries, sliced
- granulated sugar
- cornstarch
- eggs
- milk
- vanilla extract
See recipe card for quantities.
Ingredient Notes
Gluten-Free Bread: Use a good gluten-free white sandwich bread that you like the taste of.
Strawberries: Use fresh or frozen berries. If using frozen, don't thaw.
Instructions
- Preheat the oven to 300°F (150°C). Toss the bread cubes in the melted butter and cinnamon and spread out on a baking sheet in an even layer. Bake for about 20 minutes, turning halfway, until the bread is dried out and slightly toasted.
- In a medium-sized bowl, toss together the sliced strawberries, granulated sugar and cornstarch.
- Increase the oven temperature to 375°F (190°C). Grease a 9” square baking dish and set aside. In another bowl, whisk together the eggs, milk, and vanilla. Spread half the bread in an even layer across the bottom of the baking dish. Top with a layer of half of the strawberry mixture. Repeat with remaining bread and strawberries.
- Drizzle half of the egg mixture over the bread and strawberry mixtures, slowly enough that the bread absorbs the liquid. Gently press down on the top of the casserole to ensure that all bread and strawberries have absorbed some of the egg mixture.
- Bake, covered with foil, for 20 minutes, remove the foil and bake uncovered for an additional 10- 15 minutes, or until browned and toasted on top. Dust with powdered sugar and serve warm with maple syrup.
Top Tips for Perfect French Toast Casserole
- Toast the bread – With gluten-free bread, I find that toasting fresh bread in the oven works best to dry it out, rather than using day-old bread, which is what is traditionally done for non-gluten-free French toast.
- Bake covered and then uncovered – Baking it uncovered helps the casserole set, but letting it bake at the end uncovered, gives it a nice toasty/crunchy top.
- Add the liquid slowly – When adding the egg mixture, add it slowly and make sure that the bread is absorbing it as you add it. You want all the bread and strawberries moistened.
- Make ahead – This dish should be served freshly baked, but you can toast the bread the night before. You can also prepare the egg mixture the night before and refrigerate until ready to use. Don't mix the strawberries with the sugar and cornstarch, or pour on the egg mixture until ready to bake.
- Double up – this recipe can be doubled and baked up in a 9” x 13” baking dish.
Variations
Switch up your berries: Instead of strawberries, you can also use blueberries, raspberries or a combination of berries. If only using raspberries, you may want to increase the amount of granulated sugar added to the berries, to compensate for using a less sweet berry.
Storage
Leftovers – store any leftovers in the fridge up to 2 days and reheat in the microwave.
Recipe Card
Gluten-Free Berry French Toast Casserole
Make your morning special with this easy and delicious gluten-free berry French toast casserole. Everything you love about traditional French Toast, but gluten free and baked all in one pan! So good!
Ingredients
To toast the bread:
- 1 loaf gluten-free white bread, approximately 400g / 14oz, cut or torn into small cubes
- 2 tablespoon butter, melted
- 2 teaspoon cinnamon
Strawberry mixture:
- 2 cups strawberries, sliced, fresh or frozen
- 2 tablespoon granulated sugar
- 1 tablespoon cornstarch
Egg mixture:
- 3 eggs
- 1 cup milk
- 1 teaspoon vanilla extract
To serve:
- icing sugar
- maple syrup
Instructions
- Preheat the oven to 300°F (150°C). Toss the bread cubes in the melted butter and cinnamon and spread out on a baking sheet in an even layer. Bake for about 20 minutes, turning halfway, until the bread is dried out and slightly toasted.
- In a medium-sized bowl, toss together the sliced strawberries, granulated sugar and cornstarch.
- Increase the oven temperature to 375°F (190°C). Grease a 9” square baking dish and set aside. In another bowl, whisk together the eggs, milk, and vanilla. Spread half the bread in an even layer across the bottom of the baking dish. Top with a layer of half of the strawberry mixture. Repeat with remaining bread and strawberries.
- Drizzle half of the egg mixture over the bread and strawberry mixtures, slowly enough that the bread absorbs the liquid. Gently press down on the top of the casserole to ensure that all bread and strawberries have absorbed some of the egg mixture.
- Bake, covered with foil, for 20 minutes, remove the foil and bake uncovered for an additional 10- 15 minutes, or until browned and toasted on top. Dust with powdered sugar and serve warm with maple syrup.
Notes
Top Tips
- Toast the bread – With gluten-free bread, I find that toasting fresh bread in the oven works best to dry it out, rather than using day-old bread, which is what is traditionally done for non-gluten-free French toast.
- Bake covered and then uncovered – Baking it uncovered helps the casserole set, but letting it bake at the end uncovered, gives it a nice toasty/crunchy top.
- Add the liquid slowly – When adding the egg mixture, add it slowly and make sure that the bread is absorbing it as you add it. You want all the bread and strawberries moistened.
- Make ahead – This dish should be served freshly baked, but you can toast the bread the night before. You can also prepare the egg mixture the night before and refrigerate until ready to use. Don't mix the strawberries with the sugar and cornstarch, or pour on the egg mixture until ready to bake.
- Double up – this recipe can be doubled and baked up in a 9” x 13” baking dish.
- Switch up your berries: Instead of strawberries, you can also use blueberries, raspberries or a combination of berries. If only using raspberries, you may want to increase the amount of granulated sugar added to the berries, to compensate for using a less sweet berry.
- Leftovers – store any leftovers in the fridge up to 2 days and reheat in the microwave.
Nutrition
Serving: 1 servingCalories: 301kcalCarbohydrates: 45gProtein: 11gFat: 9gCholesterol: 94mgSodium: 395mgFiber: 3gSugar: 12g
Nutritional information shown is an estimate only.
See full disclaimer here. Tried this recipe?Mention @bakeinbalance or tag #bakeinbalance!
Leave a Comment