Buttermilk French Toast Casserole – Gluten-Free

A twist on traditional French toast, in this recipe the bread, is infused with buttermilk, cinnamon and maple syrup and then sandwiched with tasty apples with a crispy pecan topping that will warm your heart and soul.


12 pieces of light gluten-free bread (rice or quinoa is a good choice)
4 large organic eggs
1 ¼ cup organic buttermilk
¼ cup pure maple syrup + 1 tbsp. for topping
1 tsp. organic, gluten-free ground cinnamon
1 large organic apple, peel and thinly slice (I recommend Gala apples)
1 ½ tbsp. butter
1 cup raw chopped pecans


Line a 5 by 10-inch baking pan with parchment paper and grease the bottom with a little butter
In a medium size bowl whisk together eggs, milk, maple syrup and cinnamon
For the bread cut the crust off and place 6 slices on the bottom of a prepared pan Ladle on 1/3 of the egg mixture, half the apple slices, another layer of bread, rest of the egg mixture and the apples
Melt the remaining butter and add maple syrup
Top the casserole with pecans and butter maple mix, cover and refrigerate overnight
When ready, preheat oven to 350 F and bake for 45 minutes
Serve warm or room temperature with pure maple syrup and garnish with berries (optional)

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