Gluten Free French Toast Bake
Looking for the ultimate holiday breakfast recipe that’s easy, festive, and completely gluten-free? This French toast bake with a sweet and tangy cranberry maple syrup checks all the boxes. With warm spices, a buttery crumble topping, and a vibrant homemade syrup, this dish is perfect for cozy mornings with family or brunch with friends.
PREP TIME
4 hours and 20 minutes
COOK TIME
45 minutes
INGREDIENTS
26
Serves: 8
Ingredients
For the base
- 8 whole8 whole8 whole Garlic & Rosemary Dinner Rolls - Against the Grain, cubed
- 666 Eggs
- 1 cup1 cup1 cup Milk
- 1 cup1 cup1 cup Heavy Whipping Cream
- 0.5 cup0.5 cup0.5 cup Brown Sugar
- 1 Tbsp1 Tbsp1 Tbsp Vanilla Extract
- 1 tsp1 tsp1 tsp Rosemary, Dried
- 1 tsp1 tsp1 tsp Cinnamon, Ground
- 0.25 tsp0.25 tsp0.25 tsp Nutmeg
- 0.5 tsp0.5 tsp0.5 tsp Sea Salt
- 0.5 tsp0.5 tsp0.5 tsp Black Pepper
For the topping:
- 0.5 cup0.5 cup0.5 cup Gluten-Free Flour
- 0.5 cup0.5 cup0.5 cup Brown Sugar
- 8 Tbsp8 Tbsp8 Tbsp Butter, Unsalted, cubed
- 1 tsp1 tsp1 tsp Cinnamon, Ground
- 1 tsp1 tsp1 tsp Rosemary, Dried
- 0.25 tsp0.25 tsp0.25 tsp Nutmeg
- 0.5 tsp0.5 tsp0.5 tsp Salt
Cranberry Maple Syrup:
- 1 cup1 cup1 cup Cranberries, Fresh
- 3 Tbsp3 Tbsp3 Tbsp Water
- 1 tsp1 tsp1 tsp Orange Zest
- 0.25 tsp0.25 tsp0.25 tsp Salt
- 1 cup1 cup1 cup Pure Maple Syrup
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Slice the gluten-free rolls into 1-inch cubes and spread them evenly in a greased 9x13-inch baking dish.
- In a large bowl, whisk together the eggs, milk, heavy cream, brown sugar, vanilla extract, cinnamon, nutmeg, rosemary, sea salt, and black pepper.
- Pour the mixture evenly over the bread cubes, pressing down gently to ensure they soak up all the custard.
- Place in the fridge to chill for at least 4 hours or overnight.
- Preheat your oven to 350F.
- In a separate bowl, combine the gluten-free flour, brown sugar, cinnamon, nutmeg, salt, and chopped rosemary.
- Cut in the butter using a fork or pastry cutter until the mixture forms coarse crumbs.
- Sprinkle the crumble evenly over the top of the bread mixture.
- Bake the French toast for 45-50 minutes, or until the top is golden brown and the custard is set.
- While the bake is in the oven, prepare the syrup. In a small saucepan, combine the cranberries, water, orange zest, and salt. Cook over medium heat until the cranberries burst and the mixture thickens, about 4-5 minutes.
- Stir in the maple syrup and cook for an additional 2-3 minutes. Remove from heat and set aside to cool slightly.
- Remove the French toast bake from the oven and let it cool for a few minutes. Drizzle the cranberry maple syrup over the top or serve it on the side for individual drizzling. Garnish with a sprig of rosemary, fresh cranberry, and whipped cream for a festive touch.
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About This Recipe
Show nutritional information
Breakfast Coconut Free Gluten Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 962 |
| Fat: | 23 g |
| Carbohydrates: | 191 g |
| Protein: | 8 g |
| Cholesterol: | 74 g |
| Sodium: | 383 mg |
| Fiber: | 1 g |
| Sugars: | 46 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
One response to “Gluten Free French Toast Bake”
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this is such a unique and unexpected way to use these rolls!! love the addition of rosemary to enhance the flavors and bring it all together too. the way your mind works is amazing!