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Orange Cranberry Overnight French Toast Casserole {Gluten Free, Dairy Free}

This Orange Cranberry Overnight French Toast Casserole is perfect for prepping on Christmas Eve and popping into the oven on Christmas morning. It is gluten free, dairy free, and soy free.
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Ingredients

  • 1 13 oz loaf gluten free bread , I like Canyon Bakehouse Country White bread
  • 1/4 cup coconut sugar
  • 1 tsp cinnamon
  • 1/2 cup fresh or frozen cranberries
  • 6 large eggs
  • 2 cups unsweeteneed almond milk, can sub coconut milk
  • 1 tsp vanilla extract
  • zest from 1 orange, approximately 1 tablespoon
  • 1/2 tsp nutmeg
  • 1/3 cup chopped pecans, optional

Instructions
 

  • Preheat oven to 350. Cut bread into 1 inch chunks. Spread out on a baking sheet and toast for 10 minutes.
  • Spray a 9x13 in casserole dish with cooking spray of choice. Spread half of the bread chunks over the bottom of the dish. Mix the coconut sugar and cinnamon together, and sprinkle half over the bread chunks. Add 1/2 of the cranberries on top of the bread and sugar/cinnamon. Add remaining bread chunks on top.
  • Whisk eggs together in a large bowl. Add in almond milk, vanilla, orange zest, and nutmeg and stir to combine. Pour the mixture over the entire casserole, making sure to cover as many bread chunks as possible. Sprinkle the remaining sugar/cinnamon and cranberries on top. Cover tightly and place in the refrigerator overnight.
  • When ready to bake, preheat the oven to 400. Sprinkle chopped pecans on top, if desired. Bake for 35 minutes or until the egg mixture has set. Keep an eye on it - if the casserole starts to get too brown, cover it with foil for the remaining baking time. Serve with maple syrup. Enjoy!

Nutrition

Calories: 116kcal, Carbohydrates: 7g, Protein: 5g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 140mg, Sodium: 145mg, Potassium: 78mg, Fiber: 1g, Sugar: 4g, Vitamin A: 210IU, Vitamin C: 1mg, Calcium: 103mg, Iron: 1mg