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5 from 13 votes

Cinnamon Roll French Toast Casserole

Cinnamon roll French toast casserole is one of my new go-to breakfasts. It is a breeze to make in just 30 minutes and can be made right in the Instant Pot saving you oven space for another great recipe like our gluten-free breakfast casserole. 
Prep Time10 mins
Cook Time26 mins
4 mins
Total Time40 mins
Course: Breakfast
Cuisine: American
Keyword: breakfast, gluten-free french toast, Instant Pot
Servings: 8
Calories: 394kcal
Cost: $10

Ingredients

  • 7 slices Canyon Bakehouse gluten-free bread
  • 3 eggs
  • 1/2 C milk
  • 1/4 C brown sugar
  • 1 tsp cinnamon
  • 1/8 tsp Real Salt
  • 1/8 tsp allspice
  • 1/4 tsp nutmeg
  • 1/4 C pecans, chopped
  • 3 tbsp butter
  • 1/4 C brown sugar
  • 2 tbsp butter
  • 1 tsp gluten-free vanilla extract
  • 2 oz cream cheese
  • 2 C powdered sugar

Instructions

  • Start by cutting 7 pieces of gluten-free bread into cubes and place in a 4 cup glass container
  • In a measuring cup, whisk 3 eggs
  • Add 1/3 C milk, 1/4 C brown sugar, 1 tsp cinnamon, 1/8 tsp salt, 1/8 tsp. allspice and 1/4 tsp. fresh ground nutmeg
  • Whisk well and pour over the bread 
  • Top with 3 T chopped butter
  • Add 1/4 C brown sugar and 1/4 C chopped pecans
  • Cover with aluminum foil and place on a trivet in the Instant Pot
  • Add 1 C water to the pot and cook on manual for 26 minutes followed by natural release
  • In a mixing bowl, combine 2 T butter, 1 tsp. gluten-free vanilla extract and 2 oz. cream cheese
  • Add 2 C powdered sugar and mix well
  • Place frosting in a piping bag, cut a tip in the bottom and drizzle on the cooked French toast casserole

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Just heat in the microwave before serving again.

Nutrition

Calories: 394kcal | Carbohydrates: 59g | Protein: 5g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 95mg | Sodium: 257mg | Potassium: 84mg | Fiber: 1g | Sugar: 46g | Vitamin A: 494IU | Calcium: 84mg | Iron: 1mg