Gluten Free Apple French Toast Casserole

Did you see the Gluten Free Cinnamon Swirl Bread I posted a few weeks ago?  If not, check it out here!   I used that same recipe to make this overnight Apple French Toast for Easter.  The cinnamon swirl bread goes so well with apples!  This is a wonderful make ahead recipe for a brunch, get it ready the night before and bake in the morning!


  • 1 loaf Gluten Free Cinnamon Swirl Bread
  • 1/2 cup dark brown sugar
  • 1/2 cup butter (1 stick)
  • 2 tbsp. maple syrup
  • 3 apples (I used Honey crisp)
  • 7 eggs
  • 1-3/4 cups milk (I used 2%)
  • 1 tsp. vanilla extract
  • 1/2 tsp. cinnamon
  • cooking spray

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Make the Cinnamon Swirl Bread 2 days before and store at room temperature.

The night before your brunch, melt the butter, brown sugar and maple sugar in a small saucepan.  Stir occasionally to dissolve the sugar.

Mist a 9 x 13″ glass baking dish with cooking spray and pour the butter mixture into the dish.

Peel and slice the apples and spread them over the butter mixture in a single layer.

Cut the bread into 3/4″ slices and arrange over the apples.

Whisk together the eggs, milk, vanilla and cinnamon.

Pour the egg mixture over the bread slices and press down with a spatula.

Mist a sheet of foil with cooking spray, cover the casserole and press down with your hands to be sure the bread slices are submerged in the egg mixture.  Refrigerate overnight.  Here’s what it should look like in the morning.

In the morning, take the baking dish out of the refrigerator and let it sit on the counter to warm up for at least 30 minutes before baking (going directly from refrigerator to oven may shatter a glass baking dish).  Bake uncovered for 40-50 minutes at 350º then broil for 2-3 minutes to finish.

You can dust with powdered sugar (optional) and serve with real maple syrup!

Notes ♪♫ There are many breads that will work well in this recipe.  Check out my Gluten Free Millet Bread that I often use for French Toast recipes.  Be sure to make the bread two days before assembling the casserole, a drier loaf will better absorb the eggs.

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Gluten Free Apple Pie French Toast

My Apple Pie French Toast features warm spiced apples layered between slices of French Toast, topped with vanilla Greek yogurt, maple syrup and a dusting of cinnamon.  Breakfast or dessert?  You decide!

I used my Gluten Free Millet Bread in this recipe, it is an extra special cakelike bread that is perfect for making French Toast.  Of course, you can use store bought gluten free bread (I won’t tell!).

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2 servings


  • 4 slices of gluten free bread
  • 2 eggs
  • 4 tbsp. milk
  • 1 small apple
  • 3 tbsp. butter, divided
  • 1 tbsp. brown sugar
  • vanilla Greek yogurt
  • maple syrup
  • cinnamon


Whisk together the eggs and milk, and sprinkle with cinnamon.  Soak the bread slices in the egg mixture for 15 minutes, turning occasionally.  Use 2 pans if needed to fit all of the slices.

Peel and dice the apples.  In a nonstick skillet, melt one tbsp. butter.  Add the apples and cook for several minutes, stirring frequently.  Sprinkle with cinnamon and 1 tbsp. brown sugar.  Continue cooking 2 more minutes, then keep warm.

In a larger nonstick skillet or griddle, melt 2 tbsp. butter.  Add the bread slices and cook 3 minutes per side.

To plate, layer one slice of French toast with apples, then top with a second slice.  Cut in half diagonally and stack one half over the other.  Top with more apples, and a scoop of vanilla yogurt.  Drizzle with maple syrup and sprinkle with cinnamon.

Look at that plate, breakfast fit for a king and queen!  Definitely a wonderful way to start your day!

Notes ♪♫ If you enjoyed this post, be sure to check out my Tiramisu Stuffed French Toast.  And I hope you will try my Gluten Free Millet Bread, you will love the soft, mildly sweet texture of this loaf for French Toast and sandwiches!

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Gluten Free Tiramisu Stuffed French Toast

Dessert for breakfast!  Take ordinary French Toast to the next level with a vanilla cream cheese stuffing that has hints of rum, espresso and chocolate.  This stunner of a recipe will be a special treat for you and the one you love. It’s easy to prepare, but for extra convenience the filling can be made the night before. 

Inspired by ©MARILYN’S TREATS Tiramisu French Toast

A recipe within a recipe, I started with a loaf of my homemade Gluten Free Millet BreadGet the recipe here.  It’s a soft, enriched gluten free bread with just a hint of sweetness, I always keep some on hand in the freezer for making French Toast!

From there, it’s an easy pan cooked French toast recipe, with a big finish of WOW from the cream cheese filling, that is positively divine!

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Breakfast for two



  • 4 tbsp. cream cheese, softened
  • 4 tbsp. vanilla Greek yogurt
  • 2 tsp. sugar (or stevia)
  • 1 tsp. rum (or 1/2 tsp. rum extract)
  • 1 tsp. vanilla extract



Whisk together the stuffing ingredients (softened cream cheese through vanilla extract) until smooth and lump free.  You can prepare this the day before and refrigerate until ready to serve.

Whisk together the eggs, milk, espresso powder and sugar.  Dip the bread (one slice at a time) into the egg wash.

Melt butter in a large, nonstick skillet and cook the bread slices until browned on both sides.

Layer the filling between 2 slices of French Toast.

Slice diagonally and stack pieces one over the other.  Combine powdered sugar and cocoa powder and sift over the top.

Drizzle with real maple syrup.

What do you think friends, does this plate say love???  Perfect for brunches, Valentine’s Day or just an amazing breakfast for your someone special

Notes ♪♫ Originally titled Tiramisu French Toast, this recipe was adapted from the blog of Marilyn Lesniak a/k/a ©MARILYN’S TREATS.  Marilyn’s blog is no longer active, but over the years she has inspired many a cook with her creativity in the kitchen.  I hope my readers will enjoy this gluten free adaptation of her recipe.  Marilyn, thank you for the inspiration!

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Gluten Free Blueberry French Toast Casserole

French Toast Casserole is my favorite thing to make for brunch.  I have been making some version of this dish for years, even before my Celiac diagnosis.  This Easter, I decided to change it up with a blueberry cream cheese filling and it was so delicious!  Just prep the night before and bake in the morning, a real time saver when you are having company!

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At the heart of the recipe are those sweet, enriched bread cubes, but don’t use any old gluten free bread.  Ingredients matter, and that cardboard loaf you got at the supermarket is not going to do this casserole justice!

A recipe within a recipe…

The secret to this dish is my Gluten Free Millet Bread.  I make this bread specifically for French toast and it is amazing!  Bake it two days before, and you will have more than enough for this French Toast Casserole.

If you are going to buy the bread, choose a good quality gluten free enriched loaf, like a brioche or challah.  But I do hope you will give this Millet Bread a try, I promise you will not be disappointed!


  • 9 slices gluten free millet bread, cut into cubes
  • 8 oz. cream cheese, softened
  • 4 oz. vanilla Greek yogurt
  • 1 cup fresh blueberries, divided use
  • 9 large eggs
  • 1-1/2 cups 1% milk
  • 3/4 tsp. vanilla extract
  • 1/4 cup real maple syrup
  • pinch of nutmeg and cardamom
  • powdered sugar, for dusting


Two days before, bake the Millet Bread.  Cool completely on a rack, and store it at room temperature for 24 hours in a plastic bag.

The night before, coat a 2 quart square glass baking dish with cooking spray.  Spread half of the bread cubes in an even layer.

Mash the softened cream cheese and vanilla yogurt together with a fork until well blended.

Distribute the cream cheese mixture evenly over the bread cubes, like this.

Top with 3/4 cup of the blueberries.

Finish with the remaining bread cubes.  Whisk together the eggs, milk, vanilla extract, maple syrup, nutmeg and cardamom.  Pour the egg mixture over the casserole and press down with a spatula to be sure all of the bread cubes are moistened.

Cover tightly with foil, be sure to mist the foil with cooking spray so it doesn’t stick.  Refrigerate overnight.

In the morning, take the casserole out of the refrigerator at least 1/2 hour before baking (so the dish doesn’t shatter in the oven).  Preheat the oven to 350º.

Bake for 30 minutes covered, then carefully use tongs to remove the foil and continue baking for an additional 30-45 minutes, or until a toothpick inserted in the center comes out clean.

Remove from the oven and keep warm until ready to serve.  Top with 1/4 cup fresh blueberries and dust liberally with powdered sugar.

This beautiful casserole is dense and filling.  And with that sweet blueberry cream cheese filling, it’s almost like eating dessert!

I served it with maple syrup, but honestly it doesn’t need anything additional.  We had a little left over, and it was just as good the next day!

Notes ♪♫  Would you be surprised to know that the inspiration for this dish came from Allrecipes? And the original casserole was not gluten free?  In  many cases, changing one or two ingredients is all you need to convert a recipe to gluten free.  So don’t hesitate to check out traditional recipes and make substitutions.  Always check labels for gluten containing ingredients.  In this recipe, pay particular attention to the cream cheese, yogurt and powdered sugar as some may contain gluten while others do not.

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