Overnight Baked French Toast

Welcome to the third {and final} installment of Stephanie’s Weekend of Baking Extravaganza!

Today I bring you a very special treat that my family makes pretty much every holiday {mostly due to my incessant begging for it}.

Gluten-Free Overnight Baked French Toast

Prep Time: 20 minutes (plus overnight refrigeration)

Cook Time: 40 minutes

Yield: 12 – 1″ slices


  • 1 package (2 long loaves) Against The Grain Gluten-Free French Bread (day old)
  • 3 eggs
  • 2 Tbs sugar
  • 1 tsp pure vanilla extract
  • 2 1/4 Cup half and half
  • 1/2 C Bob’s Red Mill Gluten-Free All-Purpose Flour
  • 6 Tbs brown sugar
  • 1/2 tsp cinnamon
  • 1/4 Cup Earth Balance butter
  • 1 package blueberries
  • 1 C sliced strawberries


  1. Cut bread into 1 inch slices and place in greased baking sheet, set aside.
  2. Beat eggs, sugar, and vanilla, stir in milk until well blended.
  3. Pour mixture over bread.  Turn bread to coat slices well.
  4. Cover and refrigerate overnight.
  5. In a small bowl, combine flour, brown sugar, cinnamon.  Cut in softened butter until mixture becomes coarse crumbs.
  6. Before baking, turn bread over in dish, scatter blueberries and sprinkle crumb mixture over bread evenly.
  7. Bake 40 minutes, or until brown.
  8. Before serving top with strawberries.
  9. Enjoy!


As Paula Dean would say, this is a once-in-a-while kind of treat.

Holidays and special occasions!

My blueberry obsession.

This recipe is not originally Gluten-Free, so feel free to use regular french bread and flour.

The key is to make sure your bread is a bit stale. It holds up a bit better that way.

No sugar needed for these awesome strawberries!

A perfect, special breakfast to share with family and friends.

Hope you had a lovely holiday weekend!




5 thoughts on “Overnight Baked French Toast

  1. Pingback: A Recipe Flop | On the Road to RD

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