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If you're looking for the perfect breakfast to serve on Christmas morning, Mother's Day, or at an upcoming holiday brunch, look no further than this gluten-free Protein French Toast Casserole! It's the perfect make-ahead dish. Simply prep the night before, and pop it in the oven the next morning for a stress-free, high protein breakfast that your whole family will love. Even better, this french toast packs 19 grams of protein per slice!
Why You'll Love This French Toast Bake
Breakfast casseroles are my go-to for a crazy holiday morning (see this orange cranberry French toast casserole). They contain simple ingredients and minimal prep time, what more could I want? This high-protein French toast recipe is the ultimate holiday brunch recipe, made for mornings when you want something indulgent but energizing.
Made with gluten-free bread, this casserole is safe for anyone with gluten sensitivities or Celiac, and it's packed with protein thanks to eggs, cottage cheese, and a scoop of vanilla protein powder. This recipe also pairs so well with hot chocolate or iced coffee!
Unlike traditional French toast (which can be high in sugar) this casserole uses just a little bit of maple syrup and the natural sweetness of berries to keep it lower in sugar. The raspberries, blueberries, and strawberries not only bring in vibrant color but also add a fresh, slightly tangy flavor that balances out the custard. This protein-packed breakfast is perfect for a cozy weekend or as a holiday morning tradition. Serve with a sprinkle of powdered sugar, fresh mint, and extra maple syrup, and you've got a beautiful dish that's bound to impress!
And if you're looking for more make-ahead options for busy mornings, my overnight oats recipe is another easy and protein-packed choice!
Ingredient Notes
- Gluten-free white bread: Forms the base of the casserole, soaking up all the delicious custard mixture and adding texture. Canyon Bakehouse Gluten-Free Country White is a great option, but your favorite bread of choice will work.
- Raspberries: This fresh fruit adds a juicy, slightly tart burst to balance the sweetness, plus they bring a beautiful color. Swap with blackberries if desired.
- Blueberries: They lend natural sweetness and pair perfectly with the other berries for a well-rounded fruit layer. Use fresh or frozen for convenience.
- Strawberries: With their slight sweetness and color, strawberries give a nice texture and brightness. Swap in another berry or even thin-sliced apples if you prefer.
- Eggs: Large eggs are essential for creating the custardy base, binding everything together, and adding a rich texture.
- Liquid egg whites: Lighten up the dish while still giving it structure. Feel free to use more whole eggs if you prefer.
- Cottage cheese: This adds a bit of creaminess and protein to the custard without overpowering flavors. Greek yogurt or ricotta can also work here.
- Almond milk: The liquid for our custard mixture, adding creaminess without dairy. Substitute with any whole milk or non-dairy milk of your choice.
- Maple syrup: Honey or agave can also be used here.
- Lemon zest: Brings brightness to balance the richness and cuts through the sweetness for a fresh note.
- Lemon juice: Enhances the flavor of the berries and adds a slight tang. Can be omitted or reduced if you prefer it less tangy.
- Almond extract: Adds a hint of nutty aroma that complements the berries really nicely. Vanilla extract is a good substitute.
- Ground cinnamon: Warms up the flavors and gives a cozy hint of spice that's perfect for breakfast.
- Vanilla protein powder: Use any brand of your favorite protein powder. This boosts the protein content and adds a light vanilla flavor to the custard. Feel free to skip if you prefer, or substitute with collagen powder.
A full list of ingredients with exact amounts can be found in the recipe card below.
How to Make Protein French Toast
Step 1: Preheat oven to 350. Add the cubed bread to a sheet pan and spread it out evenly.
Step 2: Bake for 10 minutes, stirring halfway through.
Step 3: Spray a 9×13-inch casserole dish with cooking spray. Add the toasted bread cubes into the dish.
Step 4: Sprinkle the berries on top of the bread.
Step 5: Combine the remaining ingredients in a blender.
Step 6: Blend on medium for about 10 seconds or until you can no longer see the cottage cheese curds and everything is well-combined.
Step 7: Pour the french toast batter over the bread and berries. Use a spatula to make sure all of the bread is coated/covered.
Step 8: Either bake the casserole right away or cover it and store it in the fridge overnight to bake in the morning. When ready to bake, cook at 350°F for 45-50 minutes, until the egg mixture is set and it's golden brown. It may puff up in the oven but will settle as it cools.
Recipe Tips
To make sure this protein french toast casserole is as perfect as possible, here are a few tips:
- If you have stale bread, that's actually perfect for soaking up the custard! But if it's fresh, try drying it out by toasting it for a little longer in the oven (about 10-15 minutes). This way, the slices of bread absorb the custard without getting mushy.
- To make a dairy-free casserole, swap cottage cheese for dairy-free yogurt, and choose a dairy-free protein powder if needed. Spread dairy-free butter on top.
- For a less sweet casserole, use less maple syrup or sugar-free syrup.
- I use almond milk in this recipe – you can use unsweetened almond milk, vanilla almond milk, oat milk, or even heavy cream. It's up to you!
Serving Tips & Optional Add-ins
- Serve topped with pure maple syrup, a dollop of whipped cream, a little peanut butter, and/or chocolate chips.
- A sprinkle of powdered sugar, brown sugar, or coconut sugar.
- Add a little bit of shredded coconut for a tropical twist that pairs really well with the berries.
- Fresh mint leaves taste great and give this casserole a festive touch.
- Add a dollop of Greek yogurt for extra creaminess.
- For a bit of crunch, sprinkle chopped nuts like pecans or walnuts on top before baking.
- You can easily swap in your favorite fruit. Thinly sliced apples or peaches work beautifully!
- For a holiday brunch or gathering serve this French toast casserole with a fruit salad, bone broth hot cocoa, or a yogurt parfait.
Storage Tips
- Leftovers: Once the casserole has cooled to room temperature, cover it tightly with foil or transfer it to an airtight container. It will stay fresh in the fridge for up to 3 days.
- Reheating: To reheat, cover the casserole with foil and warm it in a 350°F oven for about 10-15 minutes, or until heated through. You can also reheat individual servings in the microwave for 1-2 minutes.
- Freeze: Once cooled, wrap the casserole tightly in plastic wrap, then place in a freezer-safe bag or container for up to 2 months.
- Reheating from Frozen: For best results, thaw in the fridge overnight. Then, reheat as described above for a delicious breakfast anytime!
Recipe FAQs
Yes! This is the perfect make-ahead dish. Simply assemble it, cover it, and refrigerate it overnight. In the morning, bake as directed.
To make an egg-free version, substitute eggs with a flaxseed or chia egg, but keep in mind this will slightly alter the texture.
Yes! Cinnamon-flavored protein powder would be really yummy. Just be mindful that some flavored powders might be sweeter, so you may want to adjust the maple syrup if needed.
If your casserole turns out a bit too soggy, it may be due to too much liquid or very fresh bread. Next time, try reducing the milk slightly or giving the bread an extra few minutes of toasting (or use stale bread) in the oven before soaking.
More Brunch Recipes
The BEST Protein French Toast Casserole Recipe
Equipment
Ingredients
- 15 oz gluten free white bread, I used a loaf of Canyon Gluten Free Country White Bread
- ½ cup raspberries, fresh or frozen
- ½ cup blueberries, fresh or frozen
- ½ cup strawberries, sliced thin, fresh or frozen
- 4 eggs
- 2 cups liquid egg whites
- ½ cup cottage cheese
- 1 ¼ cups almond milk
- ⅓ cup maple syrup
- zest from one lemon
- 2 tbsp lemon juice
- 2 tsp almond extract
- 1 tsp ground cinnamon
- 1 scoop vanilla protein powder
Instructions
- Preheat oven to 350. Add the cubed bread to a sheet pan and spread it out evenly. Bake for 10 minutes, stirring halfway through.
- Spray a 9×13 inch casserole dish with cooking spray. Add the toasted bread into the dish. Sprinkle the berries on top.
- Combine the remaining ingredients in a blender. Blend on medium speed for about 10 seconds or until you can no longer see the cottage cheese curds and everything is well-combined. You don't want to over-mix it, or it will be too frothy.
- Pour the mixture over the bread and berries. Use a spatula to make sure all of the bread is coated / covered.
- You can either bake immediately, or store (covered) in the fridge overnight until ready to bake the next morning. Bake at 350 for 45-50 minutes or until the egg is set. It will be puffy at first, but will settle down as it cools 🙂
- Serve with more maple syrup and whipped cream, if desired, and enjoy!
Notes
- If you have stale bread, that's actually perfect for soaking up the custard! But if it's fresh, try drying it out by toasting it for a little longer in the oven (about 10-15 minutes). This way, the bread absorbs the custard without getting mushy.
- To make a dairy-free casserole, swap cottage cheese for dairy-free yogurt, and choose a dairy-free protein powder if needed. Spread dairy-free butter on top.
- For a less sweet casserole, use less maple syrup or sugar-free syrup.
- I use almond milk in this recipe – you can use unsweetened almond milk, vanilla almond milk, oat milk, or even heavy cream. It's up to you!
- Once the casserole has cooled to room temperature, cover it tightly with foil or transfer it to an airtight container. It will stay fresh in the fridge for up to 3 days.
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Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
made this for my moms birthday brunch… SO GOOD! my family couldn’t believe it was gluten free, high protein, and healthy. can’t wait to make it again for christmas morning 😍
TLDR – make this!! great base recipe, highly customizable
I’ve made recipes similar to this over the years, and I think this is my favorite. The lemon and almond extract are subtle but enhance the flavor and leave a lighter aftertaste that keeps you coming back for more bites.
I did modify the recipe slightly. Put 2 scoops of protein powder (the scoop size for mine is 33g or apx 1/4 cup per scoop) and a 10oz package of maple breakfast sausage links, that i sliced and browned before adding in. I used only frozen wild blueberries and just “eyeballed” it… sprinkling over top of the toasted bread until it looked like a good amount per bite, then added the custard base. Also did not have plain egg whites, so I just cracked enough whole eggs until I had 2 cups worth, then added 4 more.
Some recipes called for 4 scoops protein powder, which i think would still work in this recipe, considering the amount of liquid. I would probably then omit the maple syrup/sweetener in the custard base, since my protein powder comes sweetened.
Will definitely make again! Always looking for high protein grab-n-go breakfast options. This one hits the spot.
Super yummy & easy recipe, my family loved it. Definitely going to make it again!
This was fast, easy and everyone went back for seconds- SO GOOD!!!!!
Very good.. I swapped some things for coconut yogurt and vanilla plant base protein powder so I may have changed the taste just a little bit but over all this was very good. Hubby even went back for seconds.. kids loved it topped with maple syrup, redi whip and choc chips!
This was a hit for brunch with friends! Definitely a crowd pleaser, so easy, and a healthier version of a favorite. Love that it isn’t too sweet and packs more protein.
This is AMAZING (and my kitchen smelled incredible)! My family ate it with maple syrup but I paired mine with vanilla Greek yogurt 😍. This will be our Christmas morning breakfast centerpiece for sure! Thank you for sharing!!
Thanks Nichole!!
Mary does it again! So easy and delicious!!