Baked Buttermilk French Toast Casserole

Gluten-Free Baked Buttermilk Maple French Toast

Breakfast foods are always so good, but I hardly ever have time to make pancakes or waffles in the morning. I’m lucky if I get my greens shake and yogurt made. I had half a loaf of the Pamela’s Bread left and it was starting to become less moist. In the bread’s defense it was about 5 days old. Knowing that I’d never finish the bread, I thought I’d make something with it.

This easy to make and super delicious baked french toast casserole will make any morning feel like a vacation. Well, it did for me at least. It was a nice mid-week change from yogurt. It took about 15 minutes to get the bake french toast prepped and in the fridge the night before. And 5 minutes of prep in the morning. Not bad, right? The delicious smell that fills the air while it’s baking, will keep you checking the oven. I must have checked on it at least 10 times…waiting patiently for the buzzer to go off. It’s sweet, but not overly sweet. The brown sugar and walnuts makes a simple crunchy topping.

This Baked Buttermilk French Toast Casserole is a perfect for any special occasion, Sunday brunch or just to give your mid-week breakfast a change-up.

Gluten-Free Baked Buttermilk Maple French Toast

Baked Buttermilk French Toast Casserole
  • 6 cups bread, 1" cubes
  • 6 large eggs
  • 1¾ cups buttermilk
  • ¾ cup maple syrup
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • 4 tablespoons brown sugar
  • ½ cup walnuts, chopped
  1. Lightly grease an 8x8 pan.
  2. Add bread cubes to pan.
  3. In a large bowl, whisk together eggs, buttermilk, maple syrup, vanilla and cinnamon until well combined.
  4. Pour mixture over bread. Using your hands or wooden spoon, push the bread to cover and soak all the bread. Cover and refrigerate overnight.
  5. The next morning, preheat the oven to 350°F, remove dish from refrigerator and uncover.
  6. Sprinkle top brown sugar and walnuts.
  7. Bake for 45-55 minutes until french toast is puffed, golden brown and no longer wet.
  8. Serve immediately with maple syrup.
  9. Store leftovers in refrigerator for a couple days.
I used ½ a loaf of Pamela's Bread Mix to make this baked french toast.

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