Holiday-Worthy Overnight “Nog” French Toast Casserole GF

Prep this breakfast casserole the night before, in the morning pop it in the oven and it'll be ready to eat in less than an hour. So simple and delicious! This Holiday-Worthy Overnight “Nog” French Toast Casserole is a family favorite!
Photo by Lori T.

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

Ingredients

  • 1/3

    cup (5 tablespoons) butter or non-dairy alternative (Earth Balance® Buttery Sticks)

  • 2/3

    cup brown sugar or coconut palm sugar

  • 1

    loaf gluten-free sandwich bread or French bread (3-5 days old/stale or thawed from frozen works best)

  • 6

    eggs (or 1 1/2 cups apple butter, canned pumpkin or mashed bananas)

  • 1 1/4

    cups soy or coconut nog (note: if using egg substitutes above, add extra 1/4 – 1/2 cup nog to thin the mixture)

  • 2

    teaspoons pure vanilla extract

  • 2

    teaspoons ground cinnamon

  • 1/2

    teaspoon ground ginger

  • 1/4

    teaspoon sea salt

  • TOPPINGS:

  • 1/2

    cup pecans, chopped (optional)

  • 1/2

    cup fresh blueberries (optional)

  • Confectioner’s sugar for dusting (optional)

  • Pure maple syrup if serving for breakfast

  • Vanilla yogurt to top (optional)

Directions

Melt butter/Buttery Sticks and pour to cover the bottom of a 9×13 baking dish. Sprinkle enough brown sugar/coconut palm sugar to cover. Reserve approximately 1/4 cup sugar to sprinkle on top of the casserole before baking. Slice gluten-free bread 1 inch thick. Lay slices on top of butter/sugar coated dish. The slices may overlap slightly, if necessary. In a separate bowl, whisk together eggs/egg substitute, nog, vanilla and spices. Pour over top of the bread-lined pan, evenly coating each slice. Sprinkle remaining sugar, nuts and/or blueberries on top and cover the pan tightly with plastic wrap. Refrigerate overnight or for at least 2 hours. Preheat oven to 350° F (static) or 325° F (convection). Remove plastic wrap from the casserole and cover loosely with aluminum foil. Bake for 35 minutes. The bread should have soaked up most of the liquid at this point; if not, remove the foil and bake an additional 5-10 minutes. Allow the casserole to cool slightly, then serve dusted with confectioner’s sugar, syrup or coconut yogurt.

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