Ingredients: |
Ingredients: Ingredients
One loaf gluten-free bread, 16 slices (or 8 slices of gluten-free French bread; see notes)
1 cup brown sugar (light or dark, coconut sugar works as well)
˝ cup butter, melted (dairy or non-dairy), or slightly less than 1/2 cup coconut oil, liquefied)
6 eggs
1 cup milk (dairy or non-dairy)
1 ˝ tsp vanilla extract
Cinnamon, to taste
Powdered sugar, to taste, if desired
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Directions: |
Directions:Instructions
Melt butter in a 9 x 13 baking dish. (I cut the butter into slices and pop the pan in the oven for a minute or so until the butter melts. Watch carefully if you use this method.)
Add brown sugar to baking dish. Stir into butter until mixed.
Place 8 slices of bread in the bottom of the baking dish.
In large bowl, mix eggs, milk, and vanilla extract, beating well.
Pour half of the mixture over the bread in the baking dish. Sprinkle with cinnamon.
Add another layer of 8 slices of bread.
Pour remaining egg mixture over the bread in the baking dish. Sprinkle with cinnamon.
Cover and refrigerate overnight. (Or make it in the morning, so you can enjoy it for “brinner” that evening.)
Bake covered at 350F for 35 to 45 minutes. (Check at 35 minutes.)
Serve with maple syrup or honey. We like a mixture of honey and melted butter as our “syrup.” You can also sprinkle your finished casserole with powdered sugar before serving with maple syrup or honey, if you wish. |
This recipe for Overnight French Toast is from