Description
This Gluten Free Eggnog French Toast Casserole is everything you love about holiday breakfasts. It's warm, custardy, spiced just right and unbelievably easy to make. It feels like a celebration in every bite and makes Christmas morning breakfast completely stress free.
Ingredients
Scale
- 2 cups eggnog
- 1 cup milk
- 3 eggs
- 1/3 cup sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1 loaf brioche bread, cut into 1-1.5 inch cubes (I'm using Canyon Bakehouse Brioche Style Rolls)
- 1/4 cup melted butter
Instructions
- Cut the gluten free brioche bread into evenly sized cubes. Place them in a greased 6x10 inch baking dish.
- In a large bowl, add the eggs, sugar, vanilla extract, cinnamon, nutmeg, eggnog and milk, then mix until well combined.
- Cover the bread with the liquid mixture, making sure all the cubes are well moistened. Gently press the bread down to absorb the liquid.
- Cover the dish with plastic wrap and refrigerate. Let it rest for at least 1 hour, ideally overnight for the best texture and flavor.
- Preheat the oven to 350 F. Remove the dish from the refrigerator, remove the plastic wrap, and pour the melted butter over the bread. Bake for 40 to 50 minutes or until the top is golden brown and center is fully cooked. If it browns to quickly, cover with aluminum foil for the last few minutes of baking.
- Let stand for a few minutes before serving. Sprinkle with powdered sugar and cinnamon, if desired. Serve with pecans, whipped cream, honey, maple syrup or butter.
Notes
- Use day old gluten free brioche bread.
- Cut bread into 1-1.5 inch pieces.
- Let rest for at least 1 hour or overnight.
- If casserole seems wet in the middle but edges are crusted, cover with aluminum foil and continue baking until center is set.
- Make Ahead: Assemble the casserole up to 24 hours in advance. Cover and refrigerate. Bake as directed the next day.
- Storage: Place any leftovers in an airtight container and refrigerate up to 4 days. Reheat in the microwave or oven until warmed through.
- Prep Time: 10 minutes
- 1 hour rest time:
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 455
- Sugar: 25.8g
- Sodium: 458.7mg
- Fat: 20.9g
- Saturated Fat: 8g
- Carbohydrates: 56.3g
- Fiber: 2.5g
- Protein: 10.6g
- Cholesterol: 164.1mg