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Creme Brulee French Toast

This spiced creme brulee french toast with airy whipped cream and maple syrup is a gluten-free dessert for breakfast!
Prep Time4 hours 15 minutes
Cook Time30 minutes
Total Time4 hours 45 minutes
Course: Breakfast, Breakfast/Brunch
Cuisine: American
Keyword: creme brulee french toast, creme brulee french toast casserole, gluten free french toast casserole
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

  • 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.