Almond Maple French Toast Casserole

This Almond Maple French Toast Casserole is perfect for an elegant breakfast to serve to your friends and family.  Prepare the casserole the night before and let it soak up all the cream goodness and bake first thing in the morning for beautifully divine breakfast that looks like you've been slaving all morning in the kitchen!


2 loves Gluten-Free Bread or 7 -10 Brioche Rolls cut in 3/4” slices, enough to fit in a pan

5 large eggs

3 cups heavy or lite cream (use coconut cream for dairy free)

1/3 cup granulated sugar

1 tsp vanilla extract

1/2 tsp ground cinnamon

Pinch of nutmeg

Pinch of salt



1/2 cup sliced almonds, plus ¼ cup for topping

3 tbs Lorraine’s Gluten-Free Flour

1 egg

1/4 cup real maple syrup

Pinch of salt

Oven Temperature:

Preheat oven to 350ºF

Bake Time:

45 - 50 until golden brown and the center is no longer jiggly.

Butter the bottom and sides of a 9x12 baking pan and set aside. In a small mixing bowl, add eggs and gently scramble.  Add heavy cream, sugar, vanilla, cinnamon, nutmeg and salt.  Whisk to combine. Dip bread slices in the egg mixture and assemble onto a baking pan. Pour remaining mixture on top of the assembled bread. Cover with plastic wrap and let sit in the refrigerator for 6 hours or preferable overnight.

Make the Maple Almond Crust:

While the oven is pre-heating, in a food processor, add the slices almonds and pulse 4 to 6 times until the almonds are crumbly. Dump into a mixing bowl and add gluten-free flour and combine. Add eggs, salt and maple syrup and mix until well combined. Spread onto the top of the soaked bread. Sprinkle with 1/4 cup sliced almonds. BAKE

Bake dusted with powdered sugar and berries if desired.

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