Gluten-Free Cinnamon Roll French Toast Casserole
If you love the gooey sweetness of a cinnamon roll but want to skip the work of baking individual rolls, this casserole is for you. Cubes of gluten-free bread are soaked in a rich mix of eggs, milk, and vanilla, then layered with brown sugar and cinnamon for that classic flavor everyone loves. A buttery crumb topping and simple vanilla glaze make it extra special.
Servings: 18 servings
Ingredients
Bottom Layer
- 1 loaf gluten-free bread toasted
- ½ cup brown sugar packed
- 1 tbsp ground cinnamon
Egg Mixture
- 6 large eggs whisked
- 2 cups milk dairy-free use almond, cashew or coconut milk
- 1 tsp ground cinnamon
- ½ cup granulated sugar
- 1 tbsp pure vanilla extract
Crumb Topping
- 1 cup all-purpose gluten-free flour I like Pillsbury gluten-free
- ½ cup brown sugar packed
- 1 tsp ground cinnamon
- ¼ tsp salt
- ½ cup unsalted butter melted
Glaze
- 2 cups powdered sugar
- 1 tsp pure vanilla extract
- 2 tbsp 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 ½ 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!
Notes
- Double the recipe and bake it in a 13×9-inch or 15×10-inch dish. You may need to add 5–10 minutes to the bake time; check the center for doneness.
- Sprinkle chopped pecans or walnuts on before baking to add crunch and flavor.
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