Baked French Toast Casserole *Gluten Free Recipe Option Below*
There’s something magical about a warm, spiced French toast casserole fresh out of the oven—it feels like a cozy hug on a plate! While this dish leans more toward brunch than traditional baking, I knew baking enthusiasts would be the most excited to try it, so here it is! Whether you’re making it for a lazy weekend breakfast or prepping it the night before for an effortless morning, this recipe is something to look forward to.
Ingredients 1 loaf dry or slightly stale bread, cut into 1-inch cubes (I love using Northern Bakehouse Sweet Hawaiian wide slice—bonus: it’s gluten-free! Since it’s a larger loaf, you may not need to use the whole thing. It is a bit sweet, which adds to the flavour.) 5 eggs 1 ½ cups milk ⅓ cup pure maple syrup, white sugar, or brown sugar (I prefer dark local maple syrup for a richer flavor.) 2 Tbsp. butter or vegan butter, melted 1 Tbsp. vanilla extract (I use ½ Tbsp. pure Madagascar vanilla for extra depth.) 2 tsp. ground cinnamon (Epicure’s pumpkin spice blend is my go-to!) ⅛ tsp. salt Instructions
1. Prep the baking dish & bread If baking immediately, preheat the oven to 350°F (175°C). (If making it the night before, skip preheating.) Grease a 9×13" (3-quart) baking dish. (I love using beef tallow, but butter or coconut oil work too.) Add the cubed or torn bread to the dish in an even layer.
2. Make the custard In a medium bowl, whisk together the eggs, milk, maple syrup/sugar, melted butter, vanilla, cinnamon, and salt. (The cinnamon may clump slightly, but don’t worry—it will blend as it bakes!) Pour the mixture evenly over the bread. Use a spatula to gently press down the bread so it absorbs the liquid. Cover the dish with foil.
3. Choose your timing:
🌙 For overnight prep: Refrigerate 8–12 hours for the best texture.
☀️ For same-day baking: Let the casserole sit for at least 15–20 minutes to absorb the custard. (If you have 1–2 hours, even better!)
4. Bake Preheat the oven to 350°F (175°C). Bake 30 minutes covered. Remove the foil and bake another 15–20 minutes, until golden brown on top. Let it cool for 5 minutes before slicing.
5. Serve & Enjoy! Top with extra cinnamon, powdered sugar, or your favourite garnishes. I love mine with greek yogurt, pine needle syrup, and blueberries! 🫐🍴🍁
Baked French Toast Casserole *Gluten Free Recipe Option Below*
There’s something magical about a warm, spiced French toast casserole fresh out of the oven—it feels like a cozy hug on a plate! While this dish leans more toward brunch than traditional baking, I knew baking enthusiasts would be the most excited to try it, so here it is! Whether you’re making it for a lazy weekend breakfast or prepping it the night before for an effortless morning, this recipe is something to look forward to.
Ingredients
1 loaf dry or slightly stale bread, cut into 1-inch cubes
(I love using Northern Bakehouse Sweet Hawaiian wide slice—bonus: it’s gluten-free! Since it’s a larger loaf, you may not need to use the whole thing. It is a bit sweet, which adds to the flavour.)
5 eggs
1 ½ cups milk
⅓ cup pure maple syrup, white sugar, or brown sugar
(I prefer dark local maple syrup for a richer flavor.)
2 Tbsp. butter or vegan butter, melted
1 Tbsp. vanilla extract (I use ½ Tbsp. pure Madagascar vanilla for extra depth.)
2 tsp. ground cinnamon (Epicure’s pumpkin spice blend is my go-to!)
⅛ tsp. salt
Instructions
1. Prep the baking dish & bread
If baking immediately, preheat the oven to 350°F (175°C). (If making it the night before, skip preheating.)
Grease a 9×13" (3-quart) baking dish. (I love using beef tallow, but butter or coconut oil work too.)
Add the cubed or torn bread to the dish in an even layer.
2. Make the custard
In a medium bowl, whisk together the eggs, milk, maple syrup/sugar, melted butter, vanilla, cinnamon, and salt. (The cinnamon may clump slightly, but don’t worry—it will blend as it bakes!)
Pour the mixture evenly over the bread.
Use a spatula to gently press down the bread so it absorbs the liquid.
Cover the dish with foil.
3. Choose your timing:
🌙 For overnight prep: Refrigerate 8–12 hours for the best texture.
☀️ For same-day baking: Let the casserole sit for at least 15–20 minutes to absorb the custard. (If you have 1–2 hours, even better!)
4. Bake
Preheat the oven to 350°F (175°C).
Bake 30 minutes covered.
Remove the foil and bake another 15–20 minutes, until golden brown on top.
Let it cool for 5 minutes before slicing.
5. Serve & Enjoy!
Top with extra cinnamon, powdered sugar, or your favourite garnishes.
I love mine with greek yogurt, pine needle syrup, and blueberries! 🫐🍴🍁