Gluten & Dairy Free Caramel Pecan French Toast Casserole (with freezer instructions)
Yummy, gooey, sweet and delicious… Gluten & Dairy Free Caramel Pecan French Toast Casserole is not an everyday breakfast or brunch item. It is very decadent, however, its special treat status makes it just the thing for a special meal.
I only bake this once a year, for Christmas brunch or for New Year’s Day brunch (I alternate with waffles with a variety of fancy fruit toppings). Assemble everything the night before on Christmas Eve, cover it and pop in the fridge. When my munchkins start opening their gifts, I put the casserole in the oven to bake. Serve with fruit, some leftover lingonberry sauce, homemade turkey sausage or ham and you have a memorable Christmas feast – for breakfast!
I make this casserole using my gluten and dairy free French bread, but any gluten free bread will work. Enjoy!
The Recipe: Gluten & Dairy Free Caramel Pecan French Toast Casserole (with freezer instructions)
Ingredients
- 1/2 cup gluten & dairy free margarine OR 6 tablespoons coconut oil
- 3/4 cup packed brown sugar
- 1 cup chopped pecans
- 2 tablespoon maple syrup
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- one loaf gluten & dairy free French bread cut into1" cubes
- 8 large eggs
- 1 1/4 cups unsweetened milk substitute, I like almond
- 1 14 oz or about 1 3/4 cup canned coconut milk (not light)
- 2 tablespoons maple syrup, sugar, brown sugar or sweetener of choice
- 1 tablespoons gluten free vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Instructions
- Oil a 9x13 baking dish. Set aside.
- In a small saucepan heat margarine or coconut oil, brown sugar, first measure of maple syrup, first measure of cinnamon and first measure of nutmeg. Cook together until sugar dissolves. Remove from heat. Stir in pecans. Pour mixture into baking pan.
- Put bread cubes evenly in pan. Blend eggs, milk substitute, coconut milk, second measures of maple syrup, cinnamon and nutmeg and vanilla until well incorporated. Carefully pour egg mixture over bread cubes.
- Cover pan and place in refrigerator overnight.
- In morning, preheat oven to 350 degrees F. Bake casserole for 45 to 50 minutes until baked through and set. Let casserole sit for 10 minutes after baking. Run a knife around the edge of pan, loosening it. place a rimmed cookie sheet or large platter onto of baking pan and flip over. The caramel and pecan mixture will now be on top of the casserole.
- To freeze: Assemble casserole in a freezer safe pan. Do not bake. Carefully double wrap, removing as much air as possible, label and freeze.
- To serve: Thaw. Bake casserole for 45 to 50 minutes in 350 degree oven until baked through and set. Let casserole sit for 10 minutes after baking. Run a knife around the edge of pan, loosening it. place a rimmed cookie sheet or large platter onto of baking pan and flip over. The caramel and pecan mixture will now be on top of the casserole.