Gluten Free French Toast Casserole with Pecans 

This gluten free French toast casserole with pecans and cinnamon is my tribute to an indulgent, creamy gluten free breakfasts.

Whether it’s for a special weekend breakfast or a holiday brunch, this dish lets you indulge without compromise, sharing moments of joy with those you love.

There was a time when French toast was my favorite breakfast indulgence—golden, custardy slices drizzled with maple syrup, a crispy edge giving way to a rich, pillowy center. But when I turned to a gluten free lifestyle, that ritual slowly faded away.

For years, I stuck to my healthier, naturally gluten-free breakfasts, content with my choices but occasionally longing for that early morning overindulgence.

Then life changed again—I had kids. Suddenly, breakfast wasn’t just about fuel but about creating memories, about sitting together in our pajamas on lazy weekend mornings and sharing something special.

I wanted them to experience that same joy of digging into a warm, creamy, caramelized bite of French toast. And I wanted to enjoy it with them, without the constant worry about whether it was gluten-free or healthy enough.

Enter the gluten free French toast casserole with pecans and ground cinnamon! Unlike traditional French toast, which requires standing at the stove flipping slices, this casserole is prepped the night before, allowing the bread to soak up a rich, spiced custard overnight.

The Key to Perfect Overnight Gluten-Free French Toast Casserole

To achieve the best texture, you need the right gluten free bread. A sturdy, slightly dry loaf works best—it should be able to absorb the custard without falling apart. Slicing it thickly helps it hold its structure through the long soak.

The custard is where the magic happens. A combination of whole milk and heavy cream gives the dish its luxurious texture, while eggs provide structure. The warmth of cinnamon and freshly grated nutmeg enhances the comforting flavors, and pure vanilla extract rounds it all out.

For an extra layer of sweetness, the casserole is topped with a buttery mixture of brown sugar, maple syrup, and pecans, which caramelizes in the oven to form a crunchy, praline-like crust.

If you're looking for even more ways to enjoy overnight French toast casserole, you might love this cheesy gluten-free French toast bake, which takes a savory approach. Or, for something extra indulgent, try this French toast casserole with bacon, blending smoky, salty flavors with the sweetness of baked custard. And for a fruity variation, this berry croissant French toast bake offers a burst of tart, juicy berries nestled in soft, buttery layers.

Ingredient Highlight: Pecans

Pecans are more than just a delicious topping; they bring a subtle sweetness and a satisfying crunch. Packed with healthy fats, antioxidants, and a depth of flavor, they elevate this casserole from good to unforgettable. If you love pecans, you might enjoy them in other recipes as well. 

For more pecan recipes, a classic pumpkin pecan pie or gluten-free pecan pie is always a crowd-pleaser. If you prefer something on the savory side, try a jeweled arugula salad with endive, mozzarella, pecans, and pomegranate seeds or a hearty roasted sweet potato salad. And for a decadent appetizer, a baked brie with peaches, pecans, herbs, and honey is sure to impress.

Directions to Make Gluten Free Toast Casserole Recipe

Prepare the Bread

Start by slicing the gluten-free bread into thick pieces. Arrange the slices in a greased 9x13-inch baking dish, ensuring they fit snugly so they soak up the custard evenly.

Make the Custard

In a large mixing bowl, whisk together the milk, heavy cream, eggs, vanilla extract, cinnamon, and nutmeg until smooth. Pour the mixture evenly over the arranged bread slices, pressing them down lightly to help them absorb the liquid. Cover the dish tightly with plastic wrap or foil and refrigerate for at least 6 hours, or ideally overnight, to allow the flavors to meld and the bread to fully soak up the custard.

Prepare the Topping

In a saucepan over medium heat, combine the brown sugar, maple syrup, and a pinch of salt, stirring until the mixture becomes smooth and slightly thickened. Remove from heat and stir in the chopped pecans, ensuring they are evenly coated in the syrupy mixture.

Bake the Casserole

Preheat the oven and remove the casserole dish from the refrigerator and let it sit at room temperature for about 10 minutes. Pour the pecan topping evenly over the soaked bread, making sure each piece gets a good coating. Dot the casserole with the remaining butter to add richness. Put in the oven and bake for 30-35 minutes, or until the top is golden brown and the center is set.

Serving

Serve warm, optionally topping with whipped cream, crème fraîche, or an extra drizzle of maple syrup for added indulgence. This casserole pairs beautifully with a hot cup of coffee or a refreshing fruit salad for a balanced breakfast.

Storage & Reheating Instructions

To store leftovers, place them in an airtight container in the refrigerator for up to three days. When ready to enjoy, reheat individual servings in the microwave for 30-45 seconds, or warm the entire dish in a 300°F (150°C) oven for 10-15 minutes to restore crispiness.

If you’d like to freeze the casserole, cut it into portions and store them in a sealed container for up to two months. For the best texture, reheat from frozen in the oven rather than the microwave.

More Breakfast Recipes:

For more savory breakfasts you can share with the family, see my breakfast rutabaga roti or matzo brie pizza (how often can you have pizza for breakfast?).

My eggplant shakshuka and Green shakshuka are great because they can be made in one pan, so minimal cleanup.

Recipe