If you are looking for an easy gluten-free french toast casserole, this recipe is guaranteed to please all! A moist egg custard mixes together in minutes and is poured over a variety gluten-free bread options with optional cream cheese filling. This make-ahead dish can be refrigerated overnight, frozen, or baked the same day. As an experienced gluten-free cook, I’ve learned the best way to prepare breakfast casseroles so the interior stays moist while the sweet crust is perfectly golden and crisp. I’ll teach you how!

Overnight Gluten-Free French Toast

If you are struggling with delicious gluten-free breakfast ideas to serve to on Christmas morning, a holiday brunch, or for an easy make-ahead (and freezer-friendly) breakfast casserole, you’ve come to the right place!

Not only has this recipe for gluten-free French Toast Casserole been throughly tested to achieve the ideal sweetness, moist interior, rich bread custard, and golden crust, but when served to non-celiac guests, they had no idea it was gluten-free french toast!

What’s the secret? When developing this highly-reviewed gluten-free bread pudding recipe, I discovered there’s an ideal balance between the amount of liquid needed to soak and bake with gluten-free bread. GF breads don’t absorb moisture as readily, so too much will leave you with a liquidy casserole, and too little means dry, fall-apart results.

After experimenting with different egg / milk amounts and baking methods, I discovered using less eggs, but adding an extra yolk helped bind the bread cubes. Also, baking uncovered at a slightly lower oven temp allowed excess moisture to evaporate over a longer period a time, fusing the moist bread cubes together and creating a sweet, crunchy top.

Lastly, there was the important matter of flavor. Generally I find homemade french toast casseroles to be overly sweet, especially to serve for breakfast. I reduced the amount of brown sugar, but added orange zest, additional vanilla extract, and ground cinnamon for a satisfying balance of taste.

My family and guests loved the optional cream cheese filling, but this may also be omitted to save on extra prep or easily modify for a gluten-free dairy-free recipe. Additionally, overnight gluten-free french toast can be enhanced by adding fresh berries, nuts, or chocolate chips. More on that below!

Ingredient Notes

Some basic ingredients are required for this easy gluten-free french toast casserole recipe, but similar to savory gluten-free breakfast casserole, there are many ways to modify an oven bake! See the additions and variations below for more ideas.

• Gluten-free bread – I personally love and use either this soft gluten-free bread recipe or gluten-free french bread because the taste and texture mimics wheat breads identically. Other options include GF sourdough, store bought bread, or challah. However, you will need to 1 ½ pounds of bread, or 12-13 cups of bread cubes. See the gluten-free bread options below for more specifics.
• Eggs – Use 6 large eggs + 1 yolk. If your eggs are not sized large, you will have to adjust the number, adding or reducing by 1. I have not tested an egg-free french toast bake.
• Milk – Use whole milk for best results and rich flavor. For a dairy-free recipe ideally use something with a higher fat content, such as coconut milk. However, unsweetened almond milk or your non-dairy milk of choice may be substituted.
• Orange zest – Adds a nice hint of citrus flavor, but I have made the dish without it if I didn’t have any on hand.
• Cream cheese – Use for a GF french toast casserole with cream cheese with creamy bites dolloped throughout. The filling may be omitted without having to make any other adjustments to the recipe.
• Brown sugar – The amount of sugar may be increased or decreased, depending on personal preference. I find a ½ cup is the ideal amount and sweet enough to not require additional maple syrup drizzled on for serving. But, of course I would never stand in your way of extra sugar or syrup!

how to make gluten-free french toast casserole

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

1. Grease a 9X13-inch baking dish. In a mixing bowl beat together the cream cheese filling – cream cheese, powdered sugar, and vanilla until smooth and creamy. Set aside.
2. In a large mixing bowl whisk together the eggs, egg yolk, brown sugar, vanilla, optional orange zest, cinnamon, and salt. Add the bread cubes and stir gently to combine, so all the bread is coated in the egg mixture. I found this to be a better way to avoid dry results, because if you just pour it over the top not all the bread is covered.
3. If using the cream cheese filling, pour half the bread in the prepared baking dish and spread evenly. Dollop all the cream cheese mixture on top of the bread. Top with the remaining bread.
4. Combine the topping ingredients – melted butter, brown sugar and cinnamon. For best results, use a pastry brush to spread over the top. Otherwise drizzle or spoon over the bread, making sure the top cubes are covered.
5. Cover the baking dish securely with plastic wrap and refrigerate for 2 hours, and up to 24 hours ahead of baking. It may also be frozen, unbaked.
6. When ready to bake, preheat the oven to 350℉. Uncover and bake for 45-55 minutes. It’s done when a knife inserted in the middle is very hot and you don’t see excessive liquid. If there is still a little liquid, but it is hot, it will absorb as it sits. Cool slightly, about 10 minutes, before serving.

Additions and Serving Suggestions

A gluten-free overnight french toast bake tastes heavenly as is, but also makes a great canvas for adding additional flavors! Add half the bread to the casserole dish, sprinkle on the add-ins and top with remaining bread.

Serve this brunch recipe as is, alongside breakfast meats and eggs, or offer some toppings for guests. Whipped cream, gluten-free syrup, fresh berries, nuts, or this quick homemade blueberry syrup.

• Chocolate chips or white chocolate chips
• Raisins, dried cranberries or cherries
• Layer jam in the middle with or without the cream cheese filling
• Nuts, such as pecans or walnuts
• Berries – Frozen berries will add more liquid, so fresh is best. I did add fresh raspberries, froze the casserole, baked after thawing, and it was fine!
• Coconut
• Savory – Omit the brown sugar and cinnamon. Add any combination of chopped ham, cooked bacon, sausage, cheese, or sauteed veggies, such as peppers and onions.
• Liqueurs (Boozy french toast) – Add 2-3 tablespoons of Grand Marnier, Irish Cream, Amaretto, Kahula, or brandy to the egg mixture.

Gluten-free Bread options

You will need to 1 ½ pounds of bread. One recipe of my gluten-free sandwich bread is ideal and can be made ahead of time and stored at room temp up to a couple days.

Bonus! It doesn’t matter if your bread is dried out, old, or pass its prime. As it sits with the eggs and milk it will be revived!

If using store bought bread, you will probably need 2 loaves. Measure the bread cubes to make sure you have 12-13 cups. This also applies if making gluten-free challah or brioche, which will give an overall sweeter taste.

Make-ahead and Freezing Tips

Prepare the casserole up to 24 hours ahead of time. Wrap the baking dish securely with plastic wrap or foil and store in the refrigerator. Uncover before baking.

French toast casserole may also be frozen unbaked. Wrap securely to protect from freezer burn or ice crystals forming and freeze up to 1 month. When thawing, place in the fridge at least 24 hours before baking. Thawing overnight will not be enough time.

If the casserole is still partially frozen, set out at room temperature before baking. You will probably need to add additional baking time, 10-15 minutes. If the top is becoming too browned before it’s baked through, loosely tent foil over the top.

Dairy-free modifications

For a dairy-free casserole, replace the butter with a dairy-free substitute, such as vegan butter sticks. Alternatively, melted coconut oil may also be used.

Instead of whole milk use full-fat coconut milk, unsweetened almond milk or any non-dairy milk of choice. Either omit the cream cheese filling or replace with a dairy-free cream cheese.

Storing and Reheating Leftovers

Store leftovers in an airtight container, refrigerated up to 3 days. Individual servings can also be wrapped securely and frozen up to 3 months. Thaw in the refrigerator, or at room temperature, and reheat.

The easiest way is to reheat in the microwave for 30 seconds – 1 minute. To reheat a larger amount, cover the dish securely with foil and heat in a 350ºF for 15-20 minutes, or until hot throughout.

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