Creme Brulee French Toast

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Posted: Dec 21, 2016 Updated: Oct 11, 2023

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This spiced creme brulee french toast topped with airy coconut whipped cream is where dessert meets breakfast! The gluten-free cinnamon bread with lots of chewy raisins and coconut sugar make it easy to have more than one hearty serving.

Easy Creme Brulee French Toast Casserole

There is no better way to wake up to Christmas morning or New Year’s Day than with this buttery creme brulee french toast! No one will care (or notice) that it’s a gluten-free recipe from how rich and fluffy it is. Lots of velvety whipped cream and maple syrup make it a truly decadent breakfast too.

Freshly baked until toasty on the outside, the interior remains moist and super soft thanks to all the coconut goodness in the wet mixture. Aside from the warmth of the cinnamon bread, there’s also a sprinkle of earthy nutmeg for extra spice. With chewy raisins in every bite, it’s just as comforting as your favorite sugar-packed version of cozy french toast.

Why You’ll Love This Gluten Free French Toast Casserole

It’s the perfect excuse to enjoy dessert for breakfast.

• Perfect for the holidays. No one will turn away a large plate of this french toast casserole for breakfast on Christmas morning, especially if you top it with whipped cream.
• Prep-friendly. Soak the bread overnight and then assemble the casserole right before breakfast.
• Easy. There are no complicated steps. Once you assemble everything in the pan, bake away.
• Versatile. Use regular bread, add chocolate chips, use dairy milk, etc. This recipe is about making your mornings yummy and easy.

What You’ll Need

The building blocks of any french toast casserole are bread, milk, sugar, and eggs. Check the recipe card at the bottom of the post for exact amounts.

• Eggs – They’re the binding agent and also add loads of richness.
• Unsweetened coconut milk – If the coconut milk is sweetened, reduce the coconut sugar by 2-4 tablespoons.
• Coconut cream – You can use heavy cream instead.
• Orange juice – I prefer freshly squeezed over boxed juice.
• Vanilla extract – Almond extract works too.
• Ground nutmeg – You can swap it for ground cinnamon if that’s all you’ve got.
• Kosher salt – Don’t use Himalayan salt because it’s too fruity.
• Gluten-free cinnamon raisin bread – Use your favorite kind!
• Coconut sugar – Light or dark brown sugar are good swaps.
• Unsalted butter – Skip the salt in the rest of the recipe if you use salted butter.
• Coconut whipped cream – Feel free to use regular whipped cream.
• Pure maple syrup – This is optional. Raw honey or agave syrup are wonderful swaps.

How to Make Creme Brulee French Toast Casserole

This recipe is just like making a large batch of your favorite french toast in a baking pan! Check the recipe card at the bottom of the post for more detailed instructions.

• Mix the wet ingredients. Whisk the eggs, coconut milk, coconut cream, orange juice, vanilla extract, nutmeg, and salt in a large bowl until well combined.

• Soak the bread. Arrange the bread in a single layer inside a baking sheet. Pour the wet mixture over the bread. Cover the baking sheet with plastic wrap. Gently press down on it so that the bread is completely soaked. Make sure the baking sheet fits in your fridge.
• Chill it. Pop it into the fridge for at least 4 hours.
• Prepare the oven. Preheat it to 375F. Use an oven thermometer if you have one to make sure it’s the right temperature.

• Prepare the baking pan. Mix the coconut sugar and butter in a separate bowl until well combined. Spread half of it in a 13×9″ baking pan.
• Add the soaked bread. Transfer the soaked bread into the baking pan and top it with the remaining sugar-butter mixture. Make sure it’s evenly spread out. Pour the excess liquid on top.
• Bake it. Pop it into the oven for 35 minutes or until golden brown on top.
• Serve it. Remove it from the oven and serve it immediately. Top it with coconut whipped cream and maple syrup. Enjoy!

Tips for Success

Improve and master any creme brulee french toast casserole with these tips and tricks:

• Use add-ins. Add 1/3 cup of mini chocolate chips, chopped pecans, or dried cranberries to give your casserole more flavor and texture.
• Add more toppings. Powdered sugar, sliced strawberries, fresh berries, and chocolate syrup can take this recipe over the top.
• Make it fall-flavored. Swap the bread for your favorite pumpkin bread and swap the nutmeg for pumpkin spice for a fall-flavored breakfast.
• Make it fruity. Add 1/2 cup of diced apples to the casserole for an apple-creme brulee breakfast.
• Use leftovers. This recipe is perfect for leftover, stale bread. Since it’s soaked until nice and soft, no one will tell the difference whether it’s fresh bread or not.
• Let it rest. If you let the casserole rest for 5-10 minutes before serving, you’ll let it set more and it’ll be easier to serve.
• Use regular bread. If you’re not on a special diet and can eat gluten, brioche and challah are wonderful swaps.
• Keep mixing. The butter-coconut sugar mixture tends to separate so just keep mixing until it comes together properly. A hand mixer can also help you beat it more easily.

Can This Gluten Free French Toast Casserole Be Prepared in Advance?

Absolutely! Soak the bread cubes in a single layer for 1-2 days. Assemble the casserole right before baking. Don’t prepare the whole thing days ahead otherwise you’ll get a crispy top and very soggy center.

How to Store & Reheat Leftovers

Once fully cooled, refrigerate any leftovers in an airtight container for up to 5 days. You can also refrigerate it in the baking pan covered with foil. Keep it away from strong-smelling foods like onions to avoid the transfer of odors. To reheat it, pop it into the microwave for up to a minute or until warm. For larger portions, do it in the oven at 350F for 15 minutes.

More Breakfast Recipes

• Chocolate Buckwheat Pancakes
• Buckwheat Pancakes
• Gluten Free Blueberry Bread
• Gluten-Free Banana Peanut Butter Bread
• Banana Peanut Butter Protein Muffins

Creme Brulee French Toast

This spiced creme brulee french toast with airy whipped cream and maple syrup is a gluten-free dessert for breakfast!

Print Rate Pin

Prep Time4 hours hrs 15 minutes mins

Cook Time30 minutes mins

Total Time4 hours hrs 45 minutes mins

Servings: 8

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

• 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 refrigerator}.
• 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.
• When you are ready to bake heat oven to 375° F.
• In a medium bowl, whisk together coconut sugar and butter. This will continue to try and separate don't fret just spread.
• Pour 1/2 of the mixture into a 13 x 9 baking pan. using your hands to gently press down into the pan.
• Pour the rest of the coconut sugar-butter mixture over top and using an offset spatula or butter knife spread evenly to coat.
• Bake for about 35 minutes, or until tops are golden brown and sugar is bubbling.
• Serve immediately while still hot.
• Top with a dollop of coconut whipped cream or regular whipped cream and a drizzle of maple syrup.

Course: Breakfast, Breakfast/Brunch

Cuisine: American

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