Gluten-Free Raisin Bread French Toast Casserole
This decadent-yet-healthy make-ahead baked French toast is topped with fresh berries -- and is also gluten-free.
- Level: Easy
- Total: 1 hr
- Active: 10 min
- Yield: 9 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 168
- Total Fat
- 4.2 grams
- Saturated Fat
- 0.7 grams
- Cholesterol
- 90 milligrams
- Sodium
- 188 milligrams
- Carbohydrates
- 28.4 grams
- Dietary Fiber
- 2.7 grams
- Protein
- 6.9 grams
- Sugar
- 8.8 grams
- Level: Easy
- Total: 1 hr
- Active: 10 min
- Yield: 9 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 168
- Total Fat
- 4.2 grams
- Saturated Fat
- 0.7 grams
- Cholesterol
- 90 milligrams
- Sodium
- 188 milligrams
- Carbohydrates
- 28.4 grams
- Dietary Fiber
- 2.7 grams
- Protein
- 6.9 grams
- Sugar
- 8.8 grams
Ingredients
Nonstick cooking spray or unsalted butter, for greasing
12 slices gluten-free cinnamon-raisin bread, such as Canyon Bakehouse
1 1/2 cups milk or dairy-free milk
1/2 cup maple sugar
1 tablespoon pure vanilla extract
4 large eggs
Confectioners' sugar, for sprinkling, optional
Fresh berries, for topping
Directions
- Preheat the oven to 350 degrees F. Lightly grease an 8-inch square baking dish with cooking spray or butter.
- Place the bread, in overlapping layers, in the prepared dish in 2 even rows.
- In a large bowl, whisk together the dairy-free milk, sugar, vanilla and eggs. Pour evenly over the bread, pressing on the slices to help soak up the liquid.
- Place the baking dish in a larger pan and pour in enough warm water to reach halfway up the sides of the dish. Bake until golden brown and the custard is set, about 50 minutes. Sift over confectioners' sugar, if using. Cut into 9 pieces and serve with berries.
