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Gluten Free Creme Brulee French Toast Casserole

Gluten Free Creme Brulee French Toast Casserole a delicious, clean, healthier version of the classic breakfast recipe that the whole family will love. Made with Cinnamon Raisin Gluten free bread, eggs, unsweetened coconut milk, and nutmeg and topped with a dollop of cream and maple syrup. DELICIOUS!

Course Breakfast
Keyword Breakfast, Christmas, Gluten Free
Prep Time 4 hours 15 minutes
Cook Time 30 minutes
Total Time 4 hours 45 minutes
Servings 8
Author Amy

Ingredients

  • 5 large eggs
  • 2 ¼ cups unsweetened coconut milk
  • ½ cup coconut cream
  • 3 tablespoons orange juice or cold pressed orange juice
  • 2 teaspoons vanilla extract
  • ¾ teaspoon grated nutmeg
  • ¼ teaspoon kosher salt
  • 1 loaf gluten-free cinnamon raisin bread cut into 1"-1 1/2" cubes
  • 1 cup coconut sugar
  • 8 tablespoons unsalted butter melted
  • Coconut whipped cream or regular whipped cream {optional}
  • Pure maple syrup {optional}

Instructions

  1. In a bowl, whisk together eggs, coconut milk, coconut cream, orange juice, vanilla, nutmeg, and salt. Spread bread out in 1 layer on a large rimmed baking sheet.{Make sure this will fit in your refrigertor}
  2. Pour egg-milk mixture over bread, cover with plastic wrap, press down to ensure all bread is into the egg-milk mixture and let soak in the refrigerator for at least 4 hours or preferably overnight.
  3. When you are ready to bake heat oven to 375° F.
  4. In a medium bowl, whisk together coconut sugar and butter. This will continue to try and separate don't fret just spread
  5. Pour 1/2 of the mixture into a 13 x 9 baking pan. using your hands to gently press down into the pan.
  6. Pour the rest of the coconut sugar-butter mixture over top and using an offset spatula or butter knife spread evenly to coat.
  7. Bake for about 35 minutes, or until tops are golden brown and sugar is bubbling.
  8. Serve immediately while still hot.
  9. Top with a dollop of coconut whipped cream or regular whipped cream and a drizzle of maple syrup