Gluten-Free French Toast Casserole with Butter-Pecan Maple Syrup

Make-ahead, decadent, and absolutely irresistible—this Gluten-Free French Toast Casserole with Butter-Pecan Maple Syrup is the perfect breakfast for feeding a crowd. With rich, custardy bread, warm cinnamon notes, and a crunchy, buttery pecan topping, this dish is pure comfort food. The best part? It’s completely gluten-free without sacrificing taste or texture!

Whether you’re hosting a holiday brunch, prepping for a weekend breakfast, or just want to treat yourself, this easy, make-ahead casserole is a must-try. If you love breakfast recipes, be sure to check out my Classic French Toast for a traditional take or my French Omelette with Fines Herbes for something elegant and savory.

Why You’ll Love This Recipe

Key Benefits

• Make-Ahead Friendly: Prepare it the night before for a stress-free morning.
• Feeds a Crowd: Perfect for holidays, brunch gatherings, or meal prep.
• Easy & Fuss-Free: No standing over the stove flipping individual slices.
• Naturally Sweetened: Maple syrup gives it a deep, caramelized flavor without refined sugar.

Taste & Texture

This casserole is soft, custardy, and slightly crisp on top, making every bite a delightful contrast of textures. The cinnamon and vanilla add a warm, comforting aroma, while the butter-pecan maple syrup gives it a nutty, caramelized sweetness.

Dietary Attributes

• 100% Gluten-Free: Made with gluten-free bread, so it’s safe for those with gluten sensitivities.
• Dairy-Free Option: Use almond milk and vegan butter for a fully dairy-free version.
• Naturally Sweetened: No refined sugar, just pure maple syrup for the perfect level of sweetness.

Ingredients & Substitutions

For the Butter-Pecan Maple Syrup

• ¼ cup butter (or vegan butter for dairy-free)
• ¾ cup pecan halves, chopped
• 1 ½ cups pure maple syrup (not pancake syrup)

For the French Toast Casserole

• 18 oz loaf gluten-free bread (Canyon Bakehouse Mountain White recommended)
• 6 large eggs
• 2 cups milk (any kind; unsweetened almond milk works great)
• ½ cup Butter-Pecan Maple Syrup (from above)
• 1 tablespoon vanilla extract
• 1 ½ teaspoons cinnamon
• Fresh berries for topping (optional)

Possible Substitutions

• Nut-Free Version: Skip the pecans and add a touch of brown sugar to the syrup for a caramel-like flavor.
• Dairy-Free Alternative: Swap butter for vegan butter and use almond, oat, or coconut milk.
• Bread Options: Any sturdy gluten-free bread will work, but a slightly stale loaf absorbs the custard better.

Step-by-Step Instructions

Make the Butter-Pecan Maple Syrup

1. Melt the butter in a small saucepan over medium heat.
2. Add the chopped pecans and cook, stirring occasionally, until the pecans turn light golden brown (about 8-10 minutes).
3. Pour in the maple syrup, stir to combine, then turn off the heat. Let it sit and infuse while preparing the casserole.

Prepare the French Toast Casserole

1. Spray a 9×13-inch baking dish with nonstick spray. Set aside.
2. Trim away any tough crusts from the bread slices and cut them into bite-sized cubes. Arrange them evenly in the prepared baking dish.
3. In a large bowl, whisk together the eggs, milk, ½ cup of the Butter-Pecan Maple Syrup, vanilla, and cinnamon until smooth.
4. Pour the egg mixture evenly over the cubed bread. Gently press down with a spatula to ensure all the bread is soaked.
5. Cover with foil and refrigerate for at least 2 hours or up to 15 hours. Store the remaining syrup in the fridge.

Bake the Casserole

1. Preheat oven to 350°F.
2. Remove the casserole from the fridge and let it sit at room temperature for 15 minutes.
3. Press down gently on the bread cubes again to evenly distribute the egg mixture, but do not pack them down.
4. Bake uncovered for 40-45 minutes until the eggs are set and the top is golden brown. If the top browns too quickly, cover loosely with foil.
5. Let cool for 10 minutes before serving.

Serve

Warm the remaining Butter-Pecan Maple Syrup and drizzle it generously over each serving. Top with fresh berries if desired.

Expert Tips & Tricks

Best Practices

• Use slightly stale gluten-free bread—it soaks up the custard better without getting too mushy.
• Let the casserole soak overnight for the best flavor and texture.

Common Mistakes to Avoid

• Skipping the soaking time—this step ensures the bread fully absorbs the custard and bakes evenly.
• Using pancake syrup instead of maple syrup—the real stuff gives a deeper, more natural sweetness.

Time-Saving Tips

• Make-Ahead Tip: Assemble the casserole the night before and bake it fresh in the morning.
• Freeze for Later: Assemble, cover tightly, and freeze for up to 3 months. Thaw overnight before baking.

Serving Suggestions

Pairings

This casserole pairs beautifully with a light, savory side like a French Omelette with Fines Herbes.

Presentation Ideas

Serve on a large platter with fresh berries, dusted with powdered sugar, and a small pitcher of warm maple syrup on the side.

Beverage Pairings

• A warm latte or chai tea balances the sweetness.
• A sparkling mimosa makes this dish perfect for brunch.

Storage & Reheating

Leftover Storage

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Freeze individual portions for up to 3 months for an easy breakfast on busy mornings.

Reheating Methods

• Oven: Reheat at 325°F for 10-15 minutes until warmed through.
• Microwave: Heat in 30-second intervals until warm.

Frequently Asked Questions

Can I make this without eggs?

Yes! Substitute eggs with a mixture of 2 tablespoons flaxseed meal and ½ cup water per egg.

What if my casserole turns out too dry?

This usually happens if the bread is too dry or not soaked long enough. Make sure to use fresh custard-soaked bread and check for doneness at the 30-minute mark.

Variations & Customizations

Dietary Adaptations

• Vegan Version: Use flax eggs, almond milk, and vegan butter.
• Lower Sugar: Reduce the maple syrup by half and add mashed banana for natural sweetness.

Flavor Twists

• Pumpkin Spice: Add ½ teaspoon pumpkin spice blend for a fall-inspired twist.
• Chocolate Lovers: Stir in dark chocolate chips for an indulgent treat.

Seasonal/Holiday Versions

• For Christmas, top with powdered sugar and crushed peppermint.
• For Thanksgiving, mix in cooked apples and a dash of nutmeg.

Conclusion

This Gluten-Free French Toast Casserole with Butter-Pecan Maple Syrup is the ultimate brunch dish—easy, indulgent, and perfect for feeding a crowd. Whether you’re making it for a holiday morning or a cozy weekend breakfast, it’s guaranteed to impress. Try it out and let me know how it turns out in the comments!

For more delicious breakfast ideas, check out my Classic French Toast or these fun Heart-Shaped Grilled Cheese Sandwiches.

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