A simple swap of store-bought gluten free bread makes a delicious and allergen-friendly breakfast. Once the bread soaks up the custard, you won't even know it's gluten free!
- 1 pound day-old gluten-free bread
- 8 eggs
- 1/4 cup sugar
- 1 7/8 cups whole milk (1 3/4 cup + 2 Tbsp.)
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon orange zest (optional)
- 1/8 teaspoon salt
- powdered sugar (for dusting)
- maple syrup (for serving)
- Preheat the oven to 350° F.
- Spray a 9x13” casserole dish liberally with nonstick cooking spray.
- Cut the bread into 1” cubes and set aside.
- In a large mixing bowl, whisk together the eggs, sugar, milk, vanilla extract, cinnamon, orange zest, and salt until smooth and combined. Place the bread cubes into the bowl. Fold with a rubber spatula until all the bread is thoroughly coated in the egg and milk mixture.
- Transfer the soaked bread cubes to the prepared casserole dish.
- Transfer the casserole dish to the preheated oven.
- Bake the french toast for 45-50 minutes, until it is golden brown on top and a toothpick inserted in the center comes out clean.
- Remove the casserole dish from the oven.
- Allow the French toast to cool in the dish for at least 10 minutes before serving.
- Just before serving, sift powdered sugar over the top of the dish, if desired. Cut the French toast into squares, or simply transfer to a plate with a large spoon. Serve drizzled with maple syrup.