November 26, 2023
Gluten Free Overnight French Toast
Prep time:
25 min
Cook time:
50 min
Total time:
1.5 hrs
Gluten Free Overnight French Toast
Indulge in the epitome of elegance with our Gluten-Free Overnight French Toast, featuring the delightful flavors of maple and almond. This recipe is perfect for creating a lavish breakfast spread to impress your friends and family. The secret? Our gluten free brioche, made from the exquisite Hand + Heart Gluten Free Sweet Dough Mix.
Super easy, sumptuous casserole prepared the night before, allowing the gluten-free brioche to soak up all the creamy goodness of the custard mixture. The result is a beautifully divine breakfast that looks as though you’ve been tirelessly toiling away in the kitchen all morning.
With the magic of Hand + Heart Gluten Free Sweet Dough Mix at the heart of this recipe, you can trust that the gluten free wheat free brioche maintains its soft and tender texture, creating a French toast experience that’s just as luxurious as its traditional counterpart.
So, treat your loved ones to a breakfast that feels like a special occasion. Whip up this Gluten-Free Overnight French Toast, revel in the flavors of maple and almond, and bask in the joy of effortlessly presenting a breakfast masterpiece that’s truly a labor of love.
Gluten Free Overnight French Toast
Prep time:
25 min
Cook time:
50 min
Total time:
1.5 hrs
Yield:
6 servings
Author:
made by hand, from the heart
Ingredients
- 1 loaf gluten free Bread or Brioche Bread, enough to fit in a pan
- 5 large eggs
- 3 cups heavy or lite cream (use coconut cream for dairy free)
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- Pinch of nutmeg
- Pinch of salt
Maple Almond Crust:
- 1/2 cup sliced almonds, plus ¼ cup for topping
- 3 tablespoons Hand + Heart Gluten Free All Purpose Flour (1 to 1)
- 1 egg
- 1/4 cup real maple syrup
- Pinch of salt
Instructions
- Butter the bottom and sides of a 9×13-inch casserole dish or 9 inch cast iron pan. Set aside.
- Cut the gluten free bread or brioche in 3/4 inch slices and then in half in diagonal so it looks like a triangle.
- In a small mixing bowl, add eggs and gently scramble. Add heavy cream, sugar, vanilla, cinnamon, nutmeg and salt. Whisk to combine.
- Dip bread slices in the egg mixture and assemble onto a baking pan leaning in rows.
- Pour remaining mixture on top of the assembled bread. Cover with plastic wrap and let sit in the refrigerator for 6 hours or preferable overnight.
Make the maple almond crust:
- Preheat oven to 350ºF.
- While the oven is pre-heating, in a food processor, add the slices of almonds and pulse 4 to 6 times until the almonds are crumbly.
- Dump into a mixing bowl and add gluten free flour and combine.
- Add eggs, salt and maple syrup and mix until well combined.
- Spread onto the top of the soaked bread. Sprinkle with 1/4 cup sliced almonds.
- Bake 45 – 50 minutes until golden brown and the center no longer jiggly.
- Remove from the oven and dusted with powdered sugar and berries if desired.
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