This Gluten Free Apple Cinnamon French Toast Casserole is bursting with the flavors of fall. Tart pieces of apple and cubes of soft bread are slathered in a deliciously sweet maple glaze. This casserole is sure to be a hit, anytime of day!
When my friends at Canyon Bakehouse approached me and asked me to create a fall recipe using their new Gluten Free Heritage Style Bread Loaves, I immediately said yes. Fall is my favorite time of year. Not only do I love the chill in the air and the ability to wear fleece and down again (Naketano sweatshirts, anyone?), but I also love the flavors of fall. Pumpkin, cinnamon, apple, nutmeg, maple, clove… just to name a few!
Both the Canyon Bakehouse Gluten Free Heritage Style Honey White and Heritage Style Whole Grain bread loaves are excellent. They are full sized loaves that are BIG on flavor and soft (you don’t even have to toast them!), perfect for all kinds of sandwiches, or for using in any recipe you’d need bread for.
This Gluten Free Apple Cinnamon French Toast Casserole was so fun to make… and eat. 😉 The hardest part of creating it was deciding what to top it with. I ultimately decided on topping it with a maple syrup confectioner style glaze (that is out of this world good!!), but you could also top it with a nut-like topping, or a streusel topping. It all just depends on your preference.
I don’t know about you, but I like having options, and I like sharing options with you, too. ANY of these toppings would be absolutely delicious!
For a streusel topping, rather than a glaze, combine:
3/4 cup gluten free all purpose flour
1/3 cup organic cane sugar
1/3 cup organic brown sugar
1 tablespoon ground cinnamon
1/8 teaspoon sea salt
5 tablespoons melted coconut oil.
Top the casserole with the streusel during the last 10 minutes of baking.
For a nut-like topping, rather than a glaze, combine:
1/2 cup chopped pecans or walnuts
3 tablespoons organic brown sugar
1/2 teaspoon ground cinnamon
Top the casserole with the nut mixture during the last 7 minutes of baking.
This recipe is so decadent and delicious! It’s a dish I’d easily serve on Christmas morning, but it’s also one I’d make during an average week night as a pick me up or a special treat. It’s such a special dish, my whole family loved it, and I’m sure yours will too.
Here are some of my favorite fall recipes:
Gluten Free Dairy Free Maple Pumpkin Pie
Gluten Free Apple Crisp from My Gluten-Free Kitchen
Pan Roasted Brussels Sprouts with Bacon and Apples
Gluten Free Caramel Apple Cheesecake Bars from Faithfully Gluten Free
Vegan Pumpkin Spice Coffee Creamer
Gluten-Free Fresh Apple Cake from My Gluten-Free Kitchen
Perfect Gluten Free Dairy Free Cinnamon Rolls
Gluten Free Pumpkin Roll Cake from Faithfully Gluten Free
- 1 Canyon Bakehouse Gluten-Free Heritage Style Bread Loaf (1.5 lbs Whole Grain or Honey White)
- 8 large eggs
- 2 1/2 cups almond milk (or another dairy-free milk)
- 1/2 cup canned coconut milk, full fat
- 1/2 cup organic cane sugar
- 1/4 cup organic brown sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon vanilla extract
- 3 cups diced Honeycrisp apples (about 1/2 inch cubes)
- 1 1/2 cups organic powdered sugar
- 1/2 cup pure maple syrup
- Cut the bread loaf up into 1.5 inch cubes (roughly) and spread the cubes out evenly on a large baking sheet to dry out/stale. (If the bread loaf is frozen, thaw prior to this step.)
- Preheat oven to 350 degrees (F) and lightly grease a 9x13” baking dish.
- In a large mixing bowl, whisk together the eggs, almond milk, canned coconut milk, organic cane sugar, organic brown sugar, ground cinnamon, ground nutmeg, ground cloves, and vanilla extract.
- Add the stale bread cubes to the mixing bowl, and use a spatula to carefully fold the cubes into the liquid mixture, until all of the cubes are coated.
- Pour half of the bread cubes/liquid into the prepared baking dish. Use a spatula to evenly distribute the cubes over the bottom of the pan. Spread half of the diced apples on top of the layer of bread cubes.
- Pour the remaining bread cubes/liquid into the baking dish and evenly spread them out. Top evenly with remaining diced apples, and then use a spatula to gently press the apples and bread cubes down into the pan to compress the layers (gently, you don't want to squish anything).
- Bake for 30 minutes and then carefully remove the pan from the oven and tent the pan with aluminum foil (this prevents the casserole from burning). Do not seal the casserole with the foil (air still needs to be able to evaporate) only loosely tent. Bake for an additional 20 minutes; remove the foil, and then bake for an additional 5 minutes. The casserole will be done when the middle feels springy and pillowy when gently touched with a finger.
- Allow the casserole to sit for 15-20 minutes before glazing and serving.
- Sift the organic powdered sugar into a large mixing bowl (this helps prevent lumps in the glaze).
- Add the pure maple syrup and whisk until smooth.
For a streusel topping, rather than a glaze (or in addition to), combine 3/4 cup gluten free all purpose flour, 1/3 cup organic cane sugar, 1/3 cup organic brown sugar, 1 tablespoon ground cinnamon, 1/8 teaspoon sea salt and 5 tablespoons melted coconut oil. Top the casserole with the streusel during the last 10 minutes of baking.
For a nut-like topping, combine 1/2 cup chopped pecans or walnuts, 3 tablespoons organic brown sugar, and 1/2 teaspoon ground cinnamon. Top the casserole with the nut mixture during the last 7 minutes of baking.
This sponsored post was created through my partnership with Canyon Bakehouse. As always, all opinions are my own, as I only support and recommend companies I love.