• Recipe by
  • Prep time
    6 hrs 15 mins (includes fridge time)
  • Cook Time
    1 hour
  • Serves


7 large eggs

2 ½ cups unsweetened vanilla almond milk (or sub any milk you prefer)

2 teaspoons pure vanilla extract

1 ½ teaspoons cinnamon

⅛ teaspoon nutmeg

½ teaspoon fine sea salt

1 tablespoon coconut sugar

1 loaf gluten free cinnamon raisin bread, sliced (or sub any gluten free bread you prefer)

Caramel Ingredients

5 tablespoons unsalted butter, melted

¼ cup pure maple syrup

⅓ cup coconut sugar

Topping Ingredients

2 tablespoons coconut sugar


Spray a 13 x 9-inch baking dish with nonstick cooking spray.

In a small bowl, combine caramel ingredients - melted butter, maple syrup, and coconut sugar. Stir until smooth. Pour the mixture into the bottom of the prepared baking dish.

In a large bowl, whisk together the eggs, almond milk, vanilla extract, cinnamon, nutmeg, salt, and coconut sugar. Submerge a few slices of bread into the egg mixture at a time, allowing the bread to sit at least 1 minute to soak up some of the mixture. Place soaked bread in the baking dish on top of the caramel, at a slight angle and overlapping (not flat). Pour the remaining egg mixture over the bread. Cover with aluminum foil and refrigerate at least 6 hours but preferably overnight.

When ready to bake, preheat oven to 350℉ (180℃). Remove foil and sprinkle coconut sugar evenly over the bread. Bake uncovered for 50 minutes to 1 hour or until the french toast is golden brown and crisp.

Serve warm with butter, powdered sugar, and pure maple syrup. Enjoy!

French toast casserole ingredients on table

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Emily Chave