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Baked French Toast {Gluten-Free Version}

baked french toast

I recently posted about a gluten-free bread recipe I’ve been making that has been a big hit at our house. I’ve been so excited about finally being able to make good gluten-free bread that I obviously went a little overboard. I had a whole loaf that was in danger of going bad before we could consume it and since a loaf of good gluten-free bread is nothing to let go to waste…I had to find something to make with it….quick!

As luck would have it, I ran across this recipe for Baked French Toast at Rach’s Blog that sounded like just the ticket. Not only did it turn out to be delicious…it was very easy to put together! I will definitely be making this again.

Of course you don’t have to use gluten-free bread for this…just know it’s a very good option if you do.

Baked French Toast

  • 1/2 cup melted butter (1 stick)
  • 1 cup brown sugar
  • 1 loaf Texas toast (or bread of your choice)
  • 4 eggs
  • 1 1/2 cups milk
  • 1 teaspoon vanilla
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • Powdered sugar for sprinkling on top

Note: The recipe calls for two layers of bread, but since I only had one loaf of GF bread, I made mine with just one layer. Next time I will try using an 8 x 8 pan instead of a 9 x 13.

Directions

baked french toast

Melt butter in microwave & add brown sugar….stir until mixed.

baked french toast

Pour butter/sugar mix into the bottom of a 9 x 13 pan.

baked french toast

baked french toast

Beat eggs, milk & vanilla together.

baked french toast

Lay single layer of bread in pan.

baked french toast

Spoon 1/2 of egg mixture on bread layer. Add a 2nd layer bread. Spoon on remaining egg mixture.

baked french toast

baked french toast

Mix cinnamon and sugar together and sprinkle over the top.

baked french toast

Cover & chill in fridge overnight. (I refrigerated it for about 3 to 4 hours.)

baked french toast

Bake covered at 350 for 30 minutes, then uncovered for an additional 15 minutes. Sprinkle with powdered sugar and serve with warm maple syrup (optional).

I ended up making this dish in the morning and we had it that night for dinner. It was a definite crowd-pleaser! I mean what’s not to like about french toast that is crunchy on the top, soft and gooey in the middle and pure deliciousness on the bottom?! :-)

A stack of Baked French Toast topped with powdered sugar.

BAKED FRENCH TOAST

Jill Nystul
I recently posted about a gluten-free bread recipe I’ve been making that has been a big hit at our house. I’ve been so excited about finally being able to make good gluten-free bread that I obviously went a little overboard. I had a whole loaf that was in danger of going bad before we could consume it and since a loaf of good gluten-free bread is nothing to let go to waste…I had to find something to make with it….quick!
Prep Time 20 minutes
Cook Time 45 minutes
Refrigerate 4 hours
Total Time 1 hour 5 minutes
Course Breakfast
Cuisine American
Servings 8
Calories 460 kcal

Ingredients
  

  • 1/2 cup Butter melted
  • 1 cup brown sugar
  • 1 loaf Texas toast or bread of your choice
  • 4 Eggs
  • 1 1/2 cups Milk
  • 1 teaspoon Vanilla
  • 1/2 cup Sugar
  • 1 teaspoon Cinnamon
  • Powdered sugar for sprinkling on top

Instructions
 

  • Melt butter in microwave & add brown sugar....stir until mixed.
  • Pour butter/sugar mix into the bottom of a 9 x 13 pan.
  • Beat eggs, milk & vanilla together.
  • Lay single layer of bread in pan.
  • Spoon 1/2 of egg mixture on bread layer. Add a 2nd layer bread. Spoon on remaining egg mixture.
  • Mix cinnamon and sugar together and sprinkle over the top.
  • Cover & chill in fridge overnight. (I refrigerated it for about 3 to 4 hours.)
  • Bake covered at 350 for 30 minutes, then uncovered for an additional 15 minutes. Sprinkle with powdered sugar and serve with warm maple syrup (optional).

Notes

Note: The recipe calls for two layers of bread, but since I only had one loaf of GF bread, I made mine with just one layer. Next time I will try using an 8 x 8 pan instead of a 9 x 13.

Nutrition

Calories: 460kcalCarbohydrates: 70gProtein: 10gFat: 16gSaturated Fat: 9gCholesterol: 116mgSodium: 416mgPotassium: 191mgFiber: 1gSugar: 42gVitamin A: 545IUCalcium: 115mgIron: 2.4mg


Jill Nystul Photo

Jill Nystul (aka Jillee)

Jill Nystul is an accomplished writer and author who founded the blog One Good Thing by Jillee in 2011. With over 30 years of experience in homemaking, she has become a trusted resource for contemporary homemakers by offering practical solutions to everyday household challenges.
I share creative homemaking and lifestyle solutions that make your life easier and more enjoyable!

About Jillee

Jill Nystul

Jill’s 30 years of homemaking experience, make her the trusted source for practical household solutions.

About Jillee

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Food & Recipes

  • Because I’m only cooking for myself right now and even though I could probably eat this entire recipe, I wanted to reduce it for a smaller portion. According to what I’ve found online, a loaf of texas toast bread has from 16 to 20 slices of bread in it and a regular loaf of sandwich bread around 22 slices. That will help me in trying to halve or quarter the recipe and for anyone else who might be interested in reducing the size as well. Thanks Jillee, for another great post!

  • In Britain this is a traditional dessert called Bread & Butter Pudding (with the addition of golden raisins sprinkled around), but first you butter all the slices before laying them in the dish. Sugar is sprinkled on the top, cinnamon not usually used but great if you add it, also nutmeg. A less rich dish than Jillee’s, but better for diabetics or those on a diet who can justify a bit of an indulgence—use sweetener blended into the milk/egg and just a thin layer of butter on the bread.

    • Janet my Mom is diabetic and would love this recipe. Any ideas for how to make it for 2-3 people who are not big eaters? I most likely would use 1 layer and need to cut back on the butter etc. I would also use a multigrain or healthier bread.

  • I make french toast using Texas toast bread all the time. I can’t wait to try this recipe for our next Sunday brunch with my family. It sounds scrumptious! Love your recipes, Jillee!

  • Yummy!

    You had mentioned you needed to use your bread up. We’ve been making our bread for three years now and if we don’t eat it up, we slice it and freeze it. This morning I’m having toast from bread hubby made last week and froze. In our house there is always bread (hamburger buns, ww bread, pitas etc) in the freezer!!

  • Hint… use your favorite flavor of coffee creamer in place of the milk. It really gives the taste some pizazz depending on the flavor you choose. The Cold Stone Sweet Cream is a favorite at our house! Your “crowd” will wonder what taste to expect each time you make it ;o)

  • Hi Jillee

    I also need dairy free and egg free due to allergies. I can substitute with dairy free milk and butter. What can I use to replace the eggs that will give it a good taste?

    Thanks.
    Liz

  • […] Baked French Toast {Gluten-Free Version} | One Good Thing by … – Note: The recipe calls for two layers of bread, but since I only had one loaf of GF bread, I made mine with just one layer. Next time I will try using an 8 x 8 pan instead of a 9 x 13. […]

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