Yields: 6-8 servings
Prep Time: 15 minutes
Chill Time: 2 hours to overnight
Cook Time: 45-55 minutes
Ingredients:
- Bread: 1 (16-ounce) loaf gluten-free bread (a sturdy variety like Canyon Bakehouse works well. For the best flavor, use slightly stale bread or lightly toast the cubes)
- Eggs: 6 large eggs
- Milk: 2 cups (almond, dairy, coconut – your preference)
- Sweetener: 1/2 cup maple syrup or brown sugar
Flavorings:
- 1 tablespoon vanilla extract
- 2 teaspoons ground cinnamon
- 1/4 teaspoon salt
Optional Toppings:
- Berries (fresh or frozen)
- Chopped pecans or walnuts
- Maple syrup, powdered sugar, etc. (for serving)
Equipment
- 9×13 inch baking dish
- Large mixing bowl
- Whisk
Instructions – The Night Before:
- Prep the Bread: Cube the bread into 1-inch pieces and spread them in an even layer in a greased 9×13 inch baking dish.
- Make the Custard: In a large bowl, whisk together eggs, milk, sweetener, vanilla, cinnamon, and salt.
- Assemble: Pour the custard mixture over the bread cubes, gently pressing the bread to ensure it soaks up the liquid.
- Chill: Cover the dish tightly with plastic wrap or foil and refrigerate for at least 2 hours, but preferably overnight.
Instructions – Baking Day
- Preheat: Preheat oven to 350 degrees F (175 degrees C).
- Top (Optional): If desired, add berries, nuts, or other toppings to the casserole.
- Bake: Bake uncovered for 45-55 minutes, or until golden brown and the center is set.
- Serve: Let cool slightly before serving with maple syrup, powdered sugar, or your favorite toppings.
Tips:
- Stale is Great! Slightly stale or toasted gluten-free bread holds up better to soaking.
- Flavor Variations: Add a pinch of nutmeg, cardamom, or try a flavored creamer instead of some of the milk.
- No Overnight? If short on time, let the mixture soak for at least 30 minutes before baking.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
