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Gluten-Free French Toast Casserole with Pecan Maple Syrup Recipe

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4.1 from 56 reviews

This Gluten-Free French Toast Casserole is a comforting and delicious breakfast dish featuring bite-sized cubes of gluten-free bread soaked in a rich mixture of eggs, milk, vanilla, and cinnamon. Topped with a homemade butter-pecan maple syrup and baked to golden perfection, it’s perfect for a cozy brunch or holiday morning. The preparation allows for an overnight soak, making it easy to prepare in advance.

  • Total Time: 3 hours (including soaking time)
  • Yield: 12 servings

Ingredients

Butter-Pecan Maple Syrup

  • 1/4 cup butter
  • 3/4 cup pecan halves, chopped
  • 1 1/2 cups pure maple syrup (not pancake syrup)

French Toast Casserole

  • 18 oz loaf gluten-free bread (Canyon Bakehouse Mountain White recommended)
  • 6 large eggs
  • 2 cups milk (any kind)
  • 1/2 cup prepared Butter-Pecan Maple Syrup (from above)
  • 1 tablespoon vanilla extract
  • 1 1/2 teaspoons cinnamon
  • Fresh berries for topping (optional)

Instructions

  1. Make Butter-Pecan Maple Syrup: Melt butter in a small saucepan over medium-low heat. Add chopped pecans and cook, stirring occasionally, until pecans are light golden brown, about 8-10 minutes. Add maple syrup, stir to combine, then turn off the heat. Let syrup sit and infuse while preparing the casserole.
  2. Prepare Baking Dish and Bread: Spray a 9×13” baking dish with nonstick spray. Trim away any tough crusts from the bread and slice into bite-sized cubes. Arrange the bread cubes evenly in the bottom of the baking dish.
  3. Make Egg Mixture: In a large bowl, whisk together eggs, milk, 1/2 cup of the prepared Butter-Pecan Maple Syrup, vanilla extract, and cinnamon until smooth.
  4. Soak the Bread: Pour the egg mixture evenly over the bread cubes, pressing down gently with a spatula to ensure all the bread absorbs the mixture. Cover the dish with foil and refrigerate for 2 to 12 hours to allow the bread to soak fully. Keep the remaining syrup refrigerated.
  5. Bake the Casserole: Preheat the oven to 350°F (175°C). Remove the casserole from the refrigerator to warm slightly and gently press on the bread cubes again to distribute the egg mixture without packing them down. Bake uncovered for 40-45 minutes or until the eggs are set and the top is golden brown and slightly crispy. Check at 30 minutes; if the top browns too quickly, tent with foil and continue baking.
  6. Cool and Serve: Let the casserole cool for 10 minutes before slicing. Warm the remaining Butter-Pecan Maple Syrup and drizzle over slices. Serve with fresh berries if desired.

Notes

  • Use a gluten-free bread that holds up well when soaked, like Canyon Bakehouse Mountain White, for best texture.
  • The casserole can be prepared the night before and baked in the morning for convenience.
  • If syrup thickens too much after refrigeration, gently warm before serving.
  • Fresh berries add a lovely fresh contrast but are optional.
  • If you don’t have pecans, walnuts can be substituted in the syrup.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Breakfast Casserole
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://ellarecipe.com/gluten-free-french-toast-casserole-with-pecan-maple-syrup-recipe/