Moist Gluten-Free French Toast Casserole (Make-Ahead)

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!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Liberally grease a 9X13-inch baking dish and set aside.

Step 2

In a medium mixing bowl beat together the cream cheese, powdered sugar, and vanilla until smooth and creamy. Set aside.

Step 3

In a large mixing bowl whisk together the eggs, egg yolk, milk, 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.

Step 4

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 (it doesn't matter if the cream cheese is showing through the top.)

Step 5

In a small bowl 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.

Step 6

Cover the baking dish securely with plastic wrap and refrigerate for 2 hours, and up to 24 hours ahead of baking. See recipe notes for freezing directions.

Step 7

When ready to bake, preheat the oven to 350℉. Uncover and bake on the middle rack for 45-55 minutes. If the top is becoming too brown before the casserole is cooked through, loosely tent foil over the top for the last 10-15 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.

Step 8

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