Gluten-Free French Toast Casserole with Butter-Pecan Maple Syrup
A delicious gluten-free breakfast casserole topped with rich butter-pecan maple syrup, perfect for a cozy weekend brunch.
Ingredients
Butter and Pecan Topping
- 1/4 cup butter
- 3/4 cup pecan halves (chopped)
- 1-1/2 cups pure maple syrup (not pancake syrup)
Bread and Egg Mixture
- 18 oz loaf gluten-free bread (Canyon Bakehouse Mountain White recommended)
- 6 large eggs
- 2 cups milk (any kind)
- 1/2 cup Prepared Butter-Pecan Maple Syrup (see recipe above)
- 1 tablespoon vanilla extract
- 1-1/2 teaspoons cinnamon
Topping
- fresh berries for topping (optional) fresh berries for topping (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a baking dish.
- In a saucepan, melt butter and stir in chopped pecans and 1-1/2 cups maple syrup. Simmer until combined.
- In a large bowl, whisk eggs, milk, vanilla, and cinnamon. Tear bread into pieces and layer in the baking dish.
- Pour egg mixture over bread, then drizzle with pecan syrup. Bake for 40-45 minutes until golden.
- Serve warm, topped with fresh berries if desired.
Notes
Use gluten-free bread for best results and enjoy with extra syrup and berries.