If there’s one brunch recipe I find myself making on repeat—especially around the holidays—it’s this Gluten-Free French Toast Casserole. It’s cozy, festive, incredibly easy to prep ahead, and perfect for entertaining. You get all the nostalgic flavors of classic French toast, but without standing over the stove flipping slice after slice while your guests arrive. Everything bakes together into a golden, fluffy, custardy casserole that fills your whole house with the smell of cinnamon and vanilla.
And let me tell you: using a holiday almond nog in place of regular almond milk makes it EXTRA magical. (The MALK holiday nog is my favorite). But if you want to keep things classic, you can absolutely use any milk of your preference and it still turns out delicious.
This is the kind of breakfast that feels special enough for holiday entertaining, but easy enough for any Sunday brunch with the family. Plus, it’s naturally gluten-free and made with simple ingredients you probably already have on hand. Let’s make it!
Ingredients
1 loaf gluten-free bread (I used Canyon Bakehouse Mountain White), cut into 1-inch cubes
6 eggs
1 cup unsweetened vanilla almond milk
1 cup holiday almond milk nog (I used MALK—optional; you can replace with more almond milk)
1 tbsp vanilla bean paste or vanilla extract
1 tbsp cinnamon
1 tsp nutmeg
3 tbsp pure maple syrup
For serving
Fresh berries, powdered sugar, and maple syrup
Instructions
- Spray a pie dish or 9×13 baking dish with avocado oil spray.
- Add the cubed gluten-free bread to the dish.
- In a mixing bowl, whisk together the almond milk, holiday nog (or additional almond milk), vanilla, cinnamon, nutmeg, and maple syrup.
- Pour the mixture evenly over the bread, gently pressing down so every piece is coated.
- Cover and refrigerate for at least 2 hours or overnight.
- When ready to bake, preheat your oven to 350°F. Remove the casserole from the fridge and give the mixture a gentle stir to ensure everything is evenly soaked.
- Bake for about 40 minutes, or until the top is lightly golden and the casserole is set.
- Top with fresh berries, a dusting of powdered sugar, and a drizzle of maple syrup. Serve warm and enjoy!
Make-Ahead Tips
If you’re hosting brunch (or just trying to make your morning a little easier), this recipe is a dream because so much can be prepped ahead.
• Cut the bread into cubes a day in advance and store them in a ziplock bag.
• Whisk together the almond milk mixture (step 3) the night before and refrigerate it.
• When you’re ready to bake, spray your baking dish, add the bread cubes, re-whisk the liquid mixture, pour it over top, and bake as directed.
It doesn’t get easier—or more delicious—than this. A warm, cozy, gluten-free brunch that comes together with minimal effort and maximum crowd-pleasing energy. Save this one for holiday gatherings or any weekend when you want something extra special without the stress. Enjoy!
