Gluten Free Baked French Toast in a Sheet Pan

The one thing that restaurants don’t usually do is use enough eggs in their French toast to make it a nutritious breakfast. Some people don’t like it too eggy. However, there are things you can do to have your french toast nutritious and taste great too. Learn how to make this easy gluten free baked french toast.

Link You May Need:

Easy Homemade Almond Milk

Organic Vanilla Syrup

Why So Many Eggs?

Eggs not only add additional protein but they are the secret to making fluffy French toast. The below ratio is perfect. For every 1-1/3 eggs, use 1/4 cup milk.

Gluten Free Baked French Toast

When the craving strikes, you can make perfect gluten free baked French toast for a crowd with this no-fail recipe.
Course Breakfast
Cuisine American, French
Ingredient Keyword Almond Milk, eggs, gluten free bread
Prep Time 5 minutes
Total Time 5 minutes
Servings 4


  • 4 large eggs*
  • 3/4 cup homemade almond milk sweetened with stevia (or milk of choice, preferably without gum)
  • 1/2 teaspoon pure vanilla extract
  • Ground cinnamon as needed
  • 10 slices absorbent gluten free bread Schar Multigrain (or other bread for soy or corn-free)
  • Gluten free maple or vanilla syrup optional
  • 8 drops liquid stevia if using unsweetened almond milk


  1. Liberally oil a baking sheet (two if you have them); set aside. Preheat the oven to 350°F.

  2. Whisk together the eggs, milk, and vanilla extract. Add about 1/2 teaspoon of ground cinnamon and whisk some more. Place one slice of bread at a time in the batter, turning over several times until the bread is good and wet. (Take note on how wet the bread is so that you can adjust the recipe to your liking for the next time you make this French toast.)Sprinkle each side with additional cinnamon and baste the cinnamon with more of the egg-milk mixture. Allow any excess to drip back into the bowl. Transfer the soaked bread to the baking sheet. Repeat until you run out of bread or batter.

  3. Bake the French toast on the center shelf for 14 minutes, turning over halfway through. Serve immediately topped with dairy free margarine (Smart Balance or Earth Balance for vegan) or butter and your favorite gluten free syrup. (We enjoy Seelect Tea Organic Vanilla Flavored Syrup as well as Kirkland Pure Maple Syrup.)
  4. Serve immediately or allow to cool to room temperature and freeze in a single layer and store in a zipper storage bag.



Substitute each egg with 1 tablespoon fat of choice such as melted butter, coconut oil, etc. plus 2 tablespoons liquid from a can of mild-flavored white beans like cannellini/white kidney or navy.


For Egg-Free Bread:

Try using the above-linked recipe for Gluten Free Egg Free Bread.

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