Gluten-Free French Toast Casserole with White Chocolate and Cranberries
Our gluten-free French toast casserole with cranberries and white chocolate is super easy to make and SO tasty! Less than 10 ingredients to breakfast perfection...
Servings: 12 servings
- 1/4 C butter, melted
- 1 C brown sugar
- 1 C fresh cranberries, divided
- 1/2 C white chocolate chips, divided
- 1 loaf gluten-free bread
- 2 C milk
- 6 eggs
- 1 tsp gluten-free vanilla extract
- 1/4 tsp allspice
Cut gluten-free bread (Canyon Bakeouse works great) into cubes
Melt butter in 9x13 pan then sprinkle with brown sugar
Top with half the cranberries
Evenly spread bread cubes on top of the cranberries
Pour egg mixture over bread cubes and press down so each is submerged at least for a minute
Sprinkle with remaining cranberries and half the white chocolate chips
After done baking, top with remaining white chocolate chips
Pro Tip: Add another layer of white chocolate chips right when the casserole comes out of the oven for extra decadence and a beautiful presentation
This can definitely be made dairy-free! Simply use dairy-free (I recommend full fat, canned) coconut milk and dairy-free butter. Also, be sure to use dairy-free white chocolate chips.
To store leftovers, simply cover with aluminum foil and refrigerate leftovers. No need to dirty another dish, plus it will make reheating a breeze!
To reheat later, leave the tinfoil on and bake until warm at 350 degrees. It takes about 10 minutes. You can also heat it up in the microwave. Sprinkle with more fresh white chocolate chips once it's heated up and ready to serve again.
Serving: 1piece | Calories: 205kcal | Carbohydrates: 26g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 98mg | Sodium: 95mg | Potassium: 137mg | Fiber: 1g | Sugar: 25g | Vitamin A: 308IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 1mg