On the weekends, I love to make a homemade breakfast since I’m not rushing out the door to take the kids to school. It’s my time to slow down and make something nutritious (and delicious) for my family.
That’s why I love this Gluten-Free French Toast Casserole. It’s easier and tastier (in my opinion) than regular French toast – plus, I don’t have to labor over the stove to make it. WIN! Sometimes I even prepare it the night before and then stick it in the oven in the morning. It’s great when I have guests staying over or need to make a breakfast dish to bring to school for the kids, and want to save time.
A big thanks to my friend Mandy for introducing me to her French Toast Casserole years ago. I had no idea that was even a thing. But once I tried it, I was in love. And now I’ve created a recipe that’s both gluten-free and made with real food ingredients, so you can feel good about feeding it to your family.
Where to Get Kitchen Pantry Essentials
I get my other kitchen pantry supplies like sea salt, black pepper, spices, coconut oil, and other essentials either on Amazon or my local health food store usually. But then I got a Thrive membership. If you don’t already have one – it’s awesome! It’s like Whole Foods meets Costco. Bob’s Red Mill baking soda, for instance, is about $3 at my local health food store and $6 on Amazon. But it’s only $2.03 (YES!) on Thrive Market. Great deal right? And the raw honey?! Don’t even get me started how much that costs at the health food store. But on Thrive Market it’s just $5.45 for a 10.5 oz jar of raw honey.
Sign up for a Thrive Market membership and get an extra 20% off your first 3 orders!
- 1 loaf gluten-free bread
- 1 cup blueberries (frozen)
- 1 cup milk
- 1 tsp butter
- 3 eggs
- 1/2 cup maple syrup
- 2 tbsp ground cinnamon
- 1/2 tsp nutmeg
- 1 tbsp vanilla extract
- Pre-heat oven to 350 degrees.
- Cut bread into 1-inch cubes and set aside.
- In a large mixing bowl, mix eggs, 1/4 cup maple syrup, milk, cinnamon, nutmeg, and vanilla extract.
- Add bread cubes to milk/egg mixture and mix thoroughly.
- Grease a 8x8 baking dishn with butter. Add bread cubes mixture, and then top with frozen blueberries. (Optional: You can cover the baking dish and let sit overnight to make it easier in the morning.)
- Bake uncovered for 25-30 minutes.
- Remove from oven and let cool down for about 10 minutes.
- Optional: Drizzle remaining maple syrup right before serving. Garnish with a dash of cinnamon.
You can easily substitute almond milk or coconut milk in place of regular milk, or an egg replacer instead of eggs to make it vegan.
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