Betty's Gluten Free French Toast Casserole

Free of gluten, dairy, and soy

Adapted by Carrie & Betty from a recipe by Paula Deen

Published on Gingerlemongirl.com 8/17/2010

Casserole:

7 cups cubed gluten free bread (I used 3/4 of a loaf of Maple Oat Bread)

2 cups non-dairy milk (I used almond milk)

1 tablespoon vanilla flavoring

5 eggs

1 tablespoon maple syrup

1/2 teaspoon salt

Topping:

2 tablespoons ghee -or- coconut oil

**3 tablespoons granulated sugar -or- coconut sugar

2 teaspoons cinnamon

1 1/2 cups fresh blueberries, or chopped fruit of your choice -- rinsed & dried (optional)

Directions:

  1. Place bread cubes into a greased 9"x13" casserole dish.
  2. In a medium sized mixing bowl whisk together: milk, vanilla flavoring, eggs, maple syrup, and salt.
  3. Pour egg/milk mixture over the bread cubes. Cover casserole dish and place in fridge overnight.
  4. Remove casserole from fridge 30 minutes before baking. Preheat oven to 350 degrees.
  5. In a small bowl mix together ghee (or coconut oil), sugar, and cinnamon. Evenly sprinkle over the top of the casserole.
  6. If desired, sprinkle fresh blueberries or other fruit over the top of the casserole.
  7. Bake for 45-50 minutes until the top of the casserole is golden brown & crispy.
  8. Serve immediately with maple syrup!

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