This recipe all started because I felt insanely wasteful throwing away the heels of a loaf of bread (usually 4 pieces!) because no one would eat them. The end of a gluten free sandwich loaf if not like scoring the end of a French baguette after all (yes, I miss a French baguette!). So I started saving the heels in the freezer… what could I make? A baked French toast seemed perfect! Honestly, you can just buy a loaf and use that… but I am saving my heels for this recipe!
This recipe is written for gluten free bread which absorbs liquid differently than traditional wheat bread, if you want to use wheat bread you will need to up the milk- start with an extra half cup and add more as needed. I used coconut milk here because I like the slight flavor it adds and the richness, but you could swap for whole milk, half and half or a real treat, heavy cream. On that note you could also use coconut oil for the butter to make it dairy free.
You can cube the bread before hand (all the heels or a fresh loaf) and allow to dry out a bit on your counter for a few hours, or even over night for fresh bread. If bread is frozen thaw first.
I make this the day before and reheat the whole pan (weekend breakfast) or cut individual squares and pop in the microwave for a decadent mid week breakfast! Would be perfect for Christmas morning too!
Baked French Toast
Baked French Toast
- 8-9 Cups gluten free bread cubes; we love Canyon Bake House Mountain White
- 8 Eggs
- 1 Cup coconut milk (full fat); Trader Joe’s is my go to here
- 2/3 Cup real maple syrup plus extra for serving
- 4 Tablespoons melted butter
- 2 Tablespoons vanilla extract
- 2 Teaspoons cinnamon
- 1/4 Teaspoon kosher salt
- Butter or Coconut oil for greasing pan
- Preheat oven to 375 degrees and grease a baking dish.
- Place bread cubes in a large bowl.
- In another large bowl whisk together eggs, coconut milk, maple syrup, melted butter, vanilla extract, cinnamon and salt until well combined.
- Pour egg mixture over the bread cubes and push down until all cubes are covered with mixture.
- Allow to sit on counter for 30 minutes before transferring to greased baking dish.
- Once transferred to dish press down again to make sure the bread cubes are tight in the pan.
- Cover with foil and place in preheated oven. Cook for 45 minutes and then remove foil. Return to the oven for another 15 minutes.
- After and hour, check to make sure the egg mixture is set and the French Toast Bake is slightly firm to the touch and the top is golden brown. If not, stick back in for 5 minute increments, checking to make sure it does not burn/overcook.
- Remove from oven and immediately drizzle with a little maple syrup so it can soak in while warm.
- Either serve immediately by slicing into squares or allow to cool, cover with foil and pop into the fridge for the next morning! A little extra maple syrup never hurt anyone either!
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