Made with a brown sugar and cinnamon custard and topped with a crunchy streusel, this baked French toast makes any morning a celebration.
- ½ cup light brown sugar
- 1 teaspoon ground cinnamon
- 4 large eggs
- 1½ cups whole milk
- 1 14- to 15-ounce loaf gluten-free bread, cut into cubes
- Butter, for baking dish
- Maple syrup, for serving
- 2 tablespoons gluten-free all-purpose flour
- 3 tablespoons gluten-free oats
- 3 tablespoons light brown sugar
- ½ teaspoon ground cinnamon
- 3 tablespoons cold butter
Preheat oven to 350° F.
In a large bowl, rub the light brown sugar and cinnamon for the casserole together with your fingers. (This prevents the cinnamon from clumping when you add the eggs and milk.) Add the eggs and milk. Whisk until smooth. Add the bread. Stir to combine. Allow to stand for about 15 minutes, or until the bread soaks up nearly all of the liquid.
Prepare the topping: In a small bowl, stir together the flour, oats, sugar and cinnamon. Using a fork or pastry cutter, cut in the cold butter until it resembles small pebbles.
Lightly butter a 9-x-13-inch baking dish. Evenly pour the bread mixture into the prepared pan. Sprinkle the topping evenly over the casserole. Bake until set, about 35 minutes. (For a crisper French toast, bake for 45 minutes.)
Allow the casserole to cool for about 5 minutes before serving. Top with a light drizzle of maple syrup, if desired.
Nutrition Analysis: 400 calories, 14 g fat, 145 mg chol, 370 mg sodium, 61 g carbs, 1 g fiber, 27 g sugar, 9 g protein
Elizabeth Barbone, author of the cookbooks Easy Gluten-Free Baking and How to Cook Gluten-Free, is a regular contributor to Gluten-Free Living. She also blogs at glutenfreebaking.com.