Gluten-Free French Toast Casserole with Butter-Pecan Maple Syrup

If you’re looking to go sweet vs savory for your next fancy breakfast or brunch occasion, Gluten-Free French Toast Casserole is going to blow your mind.

This make-ahead, crowd-pleasing casserole tastes like elevated French toast – minus the tedious dipping and browning of each individual slice.

You know what we call that? An upgrade!

Wait until you try the homemade Butter Pecan Maple Syrup that’s both infused into the casserole, and drizzled onto each serving…!

Watch How to Make It

Gluten Free French Toast Casserole

Gluten-Free French Toast Casserole is the perfect way to kick off any holiday morning because it’s so simple, yet super special-tasting and impressive. It’s similar to bread pudding in that cubed gluten free bread is soaked in a mixture of milk, eggs, cinnamon, and vanilla extract – plus some of the aforementioned butter pecan syrup – then baked to fluffy perfection.

It’s also so much easier and faster then making individual slices of French Toast, especially if you’re cooking brunch for a crowd or the holidays when you want to be present and eating with your family.

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Make-Ahead Casserole

The gluten free bread cubes need 2-12 hours to soak up the milk and egg mixture, so I typically prepare the casserole in the evening before bed, then pop it into the oven when I wake up.

Trust me when I tell you that the scent of cinnamon, vanilla, and maple syrup wafting from your oven is worth getting up for.

That said, grab your nightgown and slippers and let’s prep!

How to Make this Recipe

Step 1: Make the Butter-Pecan Maple Syrup.

Melt butter in a small saucepan over medium-low heat then add chopped pecans. Cook until the pecans are light golden brown, 8-10 minutes, stirring often.

Next add pure maple syrup (not pancake syrup), then turn off the heat and let the syrup infuse while you assemble the rest of the casserole.

Tasting at this point is both encouraged and discouraged because trust me – if you start, it’ll be nearly impossible to stop. That said, spoon drink at your own risk!

Step 2: Cut GF bread into cubes.

Trim away any tough crusts from an 18oz loaf gluten-free bread (I love Canyon Bakehouse Mountain White bread) then cut the slices into bite-sized cubes and arrange in the bottom of a non-stick sprayed 9×13″ baking dish.

Step 3: Whisk together the wet ingredients.

In a large bowl whisk together eggs, milk (any kind – I use unsweetened almond milk) some of the prepared Butter-Pecan Maple Syrup, vanilla extract, and cinnamon.

Step 4: Combine then refrigerate.

Pour the mixture over the bread cubes then press down with a spatula to make sure they’re all soaked. Cover the dish with foil then refrigerate for 2-12 hours, which will give the bread time to soak up nearly all the egg and milk mixture.

Package the remaining Butter-Pecan Maple Syrup into glass storage container and refrigerate for now.

Step 5: Bake the casserole.

Remove the casserole dish from the refrigerator to warm up slightly on the counter while the oven preheats to 350 degrees, then bake uncovered for 40-45 minutes or until the eggs are set in the center and the top is golden brown and slightly crispy.

Check on the casserole around the 30 minute mark – if the top is browning too quickly, place the foil back on top (no need to crimp the edges) and continue baking.

Step 6: Serve.

Let the casserole cool for 10 minutes before slicing and serving with the remaining Butter-Pecan Maple Syrup. If you stored it in a mason jar like I showed, you can simply remove the lid then microwave it for a minute, or until warm.

Since I’m suggesting you serve the Gluten-Free French Toast Casserole for the holidays, it’s a nice touch to serve fresh berries on top. Either way, you and your family are going to devour this sweet and decadent-tasting breakfast casserole. Enjoy!

More Gluten Free Breakfast Favorites

• Gluten Free Quiche
• Crockpot Breakfast Casserole
• Hash Brown Breakfast Casserole
• Gluten Free Pancakes
• Mini Egg Bites
• Gluten Free Cinnamon Rolls
• Gluten Free Zucchini Bread
• Gluten Free Breakfast Bombs
• Baked Oatmeal Cups

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Gluten-Free French Toast Casserole with Butter-Pecan Maple Syrup

4.9 from 7 votes

by Kristin Porter

Prep: 2 hours hrs

Cook: 1 hour hr

Total: 3 hours hrs

Servings: 12

GFGluten FreeDFDairy FreeVMeatless

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Gluten Free French Toast Casserole with Butter-Pecan Maple Syrup is make ahead and perfect for feeding a crowd. Easy and decadent!

Equipment

• 9×13 baking dish

Ingredients

For the Butter-Pecan Maple Syrup:

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

For the 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, see recipe above
• 1 Tablespoon vanilla extract
• 1-1/2 teaspoons cinnamon
• fresh berries for topping, optional

Directions 

For the Butter-Pecan Maple Syrup:

• Melt butter in a small saucepan over medium-low heat. Add chopped pecans then cook, stirring occasionally, until pecans are light golden brown, 8-10 minutes. Add maple syrup then stir to combine and turn off the heat. Let syrup sit and infuse while preparing the rest of the casserole.

For the French Toast Casserole:

• Spray a 9×13” baking dish with nonstick spray then set aside. Trim away any tough crusts from the bread slices then slice into bite-sized cubes and arrange in the bottom of prepared baking dish.
• In a large bowl, whisk together eggs, milk, 1/2 cup Butter-Pecan Maple Syrup, vanilla and cinnamon until smooth then pour over the cubed bread and press down with a spatula to ensure all the bread is soaked. Cover with foil then refrigerate for 2-12 hours. Refrigerate remaining Butter-Pecan Maple Syrup. (I leave it in the saucepan with a lid on or transfer to a mason jar with a lid.)
• Preheat oven to 350 degrees. Pull the baking dish out of the refrigerator to warm up a bit then gently press on the bread cubes again with a spatula to evenly distribute the egg mixture – do not pack bread cubes down though. Bake for 40-45 minutes or until the eggs are set in the center and the top is golden brown and slightly crispy. Check the casserole around the 30 minute mark – if the top is browning too quickly, place a piece of foil on top of the baking dish then continue baking.
• Let casserole cool for 10 minutes before slicing. Warm remaining Butter-Pecan Maple Syrup then serve with fresh berries, if using.

Nutrition

Calories: 237kcal, Carbohydrates: 34g, Protein: 6g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 96mg, Sodium: 224mg, Potassium: 124mg, Fiber: 1g, Sugar: 14g, Vitamin A: 300IU, Vitamin C: 0.01mg, Calcium: 137mg, Iron: 1mg

Nutritional values are estimates only. Please read our full nutrition information disclaimer.

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