Cinnamon Roll French Toast Casserole

5 from 12 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. It truly is one of the best easy breakfast recipes.

Prep Time10

Cook Time26

Total Time40

Course: Breakfast

Cuisine: American

Keyword: breakfast, gluten-free french toast, Instant Pot

Servings:

Calories: 394kcal

Author: Chandice Probst

Cost: $10

Ingredients

7 slices Canyon Bakehouse gluten-free bread
3 eggs
1/2 cup milk
1/4 cup brown sugar
1 teaspoon cinnamon
1/8 teaspoon Real Salt
1/8 teaspoon allspice
1/4 teaspoon nutmeg
1/4 cup pecans, chopped
3 tablespoons butter
1/4 cup brown sugar
2 tablespoons butter
1 teaspoon gluten-free vanilla extract
2 ounces cream cheese
2 cups powdered sugar

Instructions

Start by cutting 7 pieces of gluten-free bread into cubes and place in a 4 cup glass small bowl after it has been sprayed with nonstick spray
In a measuring cup, whisk 3 eggs
Add 1/3 C milk, 1/4 C brown sugar, 1 tsp ground cinnamon, 1/8 tsp salt, 1/8 tsp. allspice and 1/4 tsp. fresh ground nutmeg
Whisk well and pour egg mixture 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 (if you need to thin it out a bit, just add some whole milk or heavy cream)
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