gluten-free french toast casserole on a white plate with coffee and strawberries in the background
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5 from 11 votes

Cinnamon Roll French Toast Casserole {Gluten-Free, Dairy-Free Option}

This Gluten-Free Cinnamon Roll French Toast Casserole has the taste of a gooey cinnamon roll. The recipe also has a dairy-free option.
Course Breakfast
Cuisine American
Keyword Cinnamon Roll Casserole, French Toast Casserole, Gluten-Free Cinnamon Roll Casserole, Gluten-Free French Toast Casserole
Prep Time 20 minutes
Cook Time 57 minutes
Total Time 1 hour 17 minutes
Servings 18 servings
Calories 276kcal
Author Audrey from Mama Knows Gluten Free

Ingredients

Bottom Layer

  • 1 loaf Schär gluten-free bread ,toasted
  • 1/2 cup brown sugar ,packed
  • 1 tablespoon ground cinnamon

Egg Mixture

  • 6 large eggs , whisked
  • 2 cups milk ,dairy-free use almond, cashew or coconut milk
  • 1 teaspoon ground cinnamon
  • 1/2 cup granulated sugar
  • 1 tablespoon pure vanilla extract

Crumb Topping

  • 1 cup all-purpose gluten-free flour , I like Pillsbury gluten-free
  • 1/2 cup brown sugar , packed
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter , melted

Glaze

  • 2 cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons milk dairy-free use almond, cashew or coconut milk

Instructions

  • Preheat your oven to 350° F.
  • Cut one loaf of the gluten-free bread into small pieces.
  • Spread the gluten-free bread pieces evenly on an ungreased baking sheet and bake for 5-10 minutes, until nicely toasted. Please watch your oven because all ovens are different. Remove from the oven when toasted and set aside.
  • Spray a 13 x 9-inch baking dish with gluten-free cooking spray. 
  • In a small bowl mix together the 1/2 cup of brown sugar and tablespoon of ground cinnamon. Sprinkle the brown sugar mixture on the bottom of the 9x13 pan. Add the toasted bread pieces over the top of the brown sugar mixture.
  • In a large measuring cup or medium-sized bowl whisk together the eggs, milk, granulated sugar, pure vanilla extract, and ground cinnamon until well blended. Pour the egg mixture evenly over the bread pieces. 

Crumb Topping

  • In a small bowl add the gluten-free flour, brown sugar, salt, ground cinnamon, and melted butter and mix until crumbly. Sprinkle the crumb mixture evenly over the top of the casserole.
  • Bake for 1 hour on the middle rack. 
    You can see if it is done by inserting a toothpick into the center of casserole and see if it comes out clean. You will also see the sides of the casserole pulling away from the sides of the pan when it is done. The casserole will also be firm and not jiggly when it's done. Please watch your casserole because all ovens are different. 

Glaze

  • Mix all of the ingredients of the glaze together in a small bowl until it's nice and smooth. Allow the casserole to cool a few minutes before drizzling glaze on it and serving. Enjoy!
  • Cover or store left-overs in an air-tight container and refrigerate. Reheat the casserole in the microwave or oven. This breakfast casserole is even good cold.
  • This casserole can be made ahead (even overnight) of time and refrigerated before baking, but do not add the crumb topping until right before baking.

Notes

I used almond milk and Smart Balance butter for the dairy-free option. Schär gluten-free bread is also dairy-free.
This casserole can be made ahead of time and refrigerated before baking, but do not add the crumb topping until right before baking.
Cover or store left-overs in an air-tight container and refrigerate. Reheat the casserole in the microwave or oven. This breakfast casserole is even good cold.

Nutrition

Serving: 1serving | Calories: 276kcal | Carbohydrates: 42g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 70mg | Sodium: 254mg | Potassium: 115mg | Fiber: 2g | Sugar: 21g | Vitamin A: 280IU | Calcium: 160mg | Iron: 2mg
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